Balsamic Roasted Brussels Sprouts

5 from 1 vote

Balsamic roasted brussels sprouts are made with just 5 simple ingredients and cook up in under 30 minutes. They are crispy and caramelized on the outside, and tender on the inside!

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 94kcal

Author: Denise Bustard

Equipment

Sheet Pans

Ingredients

1 ½ lbs brussels sprouts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt & pepper
parmesan cheese optional

Instructions

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!

Notes

you can also roast frozen brussels sprouts; do not thaw, simply toss in the oil and vinegar, and roast until they are cooked to your liking- they will not get crispy, but using the convection setting of your oven can help wick extra moisture from the tray.

Storage

Fridge - cool completely, then store in an airtight container in the fridge for up to 4 days.
Freeze- in theory you can freeze roasted brussels sprouts, but they do soften substantially after thawing. Freeze in an air tight container or freezer bag for up to 3 months.
Reheat - in the microwave, oven (try 350°F for 10 min) or air fryer (try 350°F for 5 min) until steaming hot, and enjoy! Do not re-heat more than once.

Nutrition