Balsamic roasted brussels sprouts are the TASTIEST way to enjoy them. With crispy peels and toasty, caramelized bits!
Brussels sprouts can be a highly controversial ingredient. We all probably have memories of bland, soggy, boiled sprouts...which is the worst possible way to cook them!
Today we're talking about roasting them, which is my favorite way to enjoy them! Crispy, caramelized, and oh so delish.
With just a few simple ingredients, you can have these 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 you'll love 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 make them
I see a lot of roasted brussels 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 peels, and helps caramelization happen on the surface of the sprouts as well.
- trim ends and cut 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 brussels 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 them? 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 them?
- 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
- 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
- 1 ½ lbs brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt & pepper
- parmesan cheese optional
- Prepare - Heat oven to 450°F. Wash brussels sprouts (I like to soak them in cold water for 5 minutes). Prepare brussels sprouts: trim off stem, then slice in half.
- Combine - Toss the brussels sprouts in olive oile and balsamic vinegar, then arrange on a large sheet pan. Season generously with salt and pepper.
- Roast - roast for 25 minutes at 450ºF or until the brussels sprouts are browned and cooked through, flipping once halfway through. *see note 1
- Serve - Sprinkle with parmesan cheese if desired. Enjoy!
- A hot oven helps to get those crispy, flaky peels, and helps caramelization happen on the surface of the brussels sprouts. A lot of roasted brussels sprouts recipes call for roasting at 425°F, but we're going even higher (450°F) to make them extra crispy!
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