Balsamic roasted brussels sprouts are the TASTIEST way to enjoy brussels sprouts. With crispy peels and toasty, caramlized bits!
Brussels sprouts can be a highly controversial ingredient. We all probably have memories of bland, soggy, boiled brussels sprouts…which is the worst possible way to cook them!
Today we’re talking roasted brussels sprouts, which is my favorite way to enjoy them! Crispy, caramelized, and oh so delish.
With just a few simple ingredients, you can have these balsamic roasted brussels sprouts on your table, and they are perfect for a holiday feast, in a weeknight dinner, or even served in a meal prep recipe!
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Reasons to love these balsamic roasted brussels sprouts
- they require just 5 ingredients
- you can have them ready quickly for weeknight dinners
- they get crispy peels, and toasty and caramelized parts
How to roast brussel sprouts
I see a lot of roasted brussel sprouts recipes calling for a 425°F oven, but for this recipe, we’re going even higher…to 450°F!
A hot oven helps you get those crispy, flaky brussels sprouts peels, and helps caramelization happen on the sprouts as well.
- trim ends and cut brussels sprouts in half
- toss in olive oil, balsamic vinegar and salt & pepper
- spread on a baking sheet and roast for 30 minutes, or until they have some golden, toasty bits and some charred bits
- sprinkle with parmesan cheese (if desired) and devour!
Can I use roasted brussel sprouts in my meal prep? Sure! Be warned that they won’t smell very good, but they still taste great! You can store roasted brussel sprouts in the fridge for up to 4 days. Reheat until steaming hot.
What are some other ways I can flavor my brussels sprouts? I love that brussels sprouts go well with so many flavors. Here are some ideas to try:
- try a spice blend such as this Homemade Fajita Seasoning, this Brown Sugar Chili Seasoning, this Easy Greek Seasoning Blend or this Lemon Herb Seasoning Recipe
- swap the salt for a flavored salt like a Homemade Citrus Salt
- drizzle with a delicious sauce like this Balsamic Reduction or this Turmeric Tahini Sauce
What can I serve with balsamic roasted brussels sprouts?
- How about this perfect baked chicken breast or these perfect baked chicken thighs, both of which cook at 450°F as well!
- rock the crock pot with this Crock Pot Teriyaki Chicken, these Sticky Honey Garlic Chicken Thighs, or one of these 7 Slow Cooker Chicken Recipes
- use them in a buddha bowl with these Crispy Air Fryer Chickpeas
Tips & equipment for oven roasted brussel sprouts
- make sure to use a large, good quality sheet pan (I use these ones!)
- here’s my favorite chef’s knife that made chopping a breeze (I wish I had bought a good one sooner!)
- looking for more brussels sprouts recipes? Check out this Shaved Brussels Sprouts Salad, this Brussels Sprouts Gratin, and these Slow Cooker Brussels Sprouts with Cranberries, Pecans & Butternut
Balsamic Roasted Brussels Sprouts
- 1 1/2 lbs brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt & pepper
- parmesan cheese (optional)
- Heat oven to 450°F.
- Wash brussels sprouts (I like to soak them in cold water for 5 minutes).
- Prepare sprouts: trim off stem, then slice in half.
- Toss in olive oile and balsamic vinegar and arrange on a large sheet pan. Season generously with salt and pepper.
- Roast for 25 minutes or until sprouts are browned and cooked through, flipping once halfway through.
- Sprinkle with parmesan cheese if desired.