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Balsamic Roasted Brussels Sprouts Recipe

balsamic vinegar roasted Brussels sprouts recipe

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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 -6 servings
Calories 202 kcal

what you'll need

  • 2 lbs Brussels sprouts rinsed and trimmed with outer leaves removed
  • 6 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • 1 Tbsp sesame seeds
  • 2 tsp sugar
  • 1/2 tsp garlic powder
  • 1/4 tsp sesame oil
  • salt and pepper to taste

let's do it

  • Heat oven to 425. Spray three baking sheets with cooking spray and set aside.
  • Trim the end of a sprout and remove any loose leaves. Slice the sprout from top to bottom then make a cut shaped like a V to remove the core from each half. Continue with all the sprouts. When all the cores are gone, invert each half to loosen the leaves. Discard all the core parts and place all the loose leaves in a large bowl. The loose leaves will caramelize and get crispy when roasted.
  • In a medium bowl, whisk together vinegar, olive oil, sesame seeds, sugar, garlic powder and sesame oil. Add about 1/3 of loose leave to dressing and place on baking sheet. Repeat two more times. Leave as much room between pieces as possible to make sure the sprouts roast not steam.
  • Roast pans one at a time in oven. After 10 minutes stir, flipping pieces over. Return to oven for 4 minutes more. Repeat with second and third pans. This process is faster if you have a double oven. Keep pans that have been roasted in a warm place uncovered. They will get soggy if covered.
  • When the last pan is roasted, sprinkle with salt and pepper and serve immediately. Enjoy!

One Last Thing

Like your Brussels sprouts extra crispy? Leave then in the oven for a few minutes longer to achieve a crunch!


Calories: 202kcalCarbohydrates: 27gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 349mgPotassium: 909mgFiber: 9gSugar: 11g
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