These Brussels Sprouts with Balsamic Vinegar are easy to make and absolutely delicious. They're coated in a simple mix of olive oil, salt, and pepper. Roasted until they're crispy on the outside and tender inside, they get a finishing touch of balsamic vinegar and a touch of honey for a sweet and tangy flavor. Whether it's a family dinner or a special occasion, these sprouts are sure to be a hit.
For more delicious side dish ideas, check out our Classic Coleslaw, Creamy Mushed potatoes, Savory Mashed Sweet Potatoes, Green Bean Casserole, and Spoonbread recipes.
Jump to:
- 🥬What is Brussels Sprouts?
- 4 Ideas for Dressing up Roasted Brussels Sprouts
- Brief Highlights Of This Brussels Sprouts with Balsamic Vinegar Recipe
- Ingredients
- Tools you'll need
- How to Make Brussels Sprouts with Balsamic Vinegar
- Substitutions
- Variations
- Serving Suggestions:
- How to Store & Re-Heat
- Make Ahead & Freeze
- Tips for Making The Best Brussels Sprouts
- FAQ
- See More Cabbage Recipes:
- 📋 Recipe
🥬What is Brussels Sprouts?
Brussels sprouts are a type of cruciferous vegetable that belongs to the same family as cabbage, broccoli, and cauliflower. They are small, round, green, or purple vegetables that resemble miniature cabbage heads. They grow on stalks and are typically harvested in the fall and winter months. These vegetables have a slightly nutty and earthy flavor and a dense texture. They are known for their nutritional value, as they are rich in vitamins, minerals, and dietary fiber.
They are often prepared by roasting, steaming, sautéing, or boiling and can be served as a side dish or incorporated into various recipes. They are a popular vegetable choice due to their unique taste and versatility in cooking.
4 Ideas for Dressing up Roasted Brussels Sprouts
- Bacon: Add raw, chopped bacon or diced pancetta into the Brussels sprouts, allowing them to roast together for added savory goodness.
- Dried Fruit: For a delightful touch of sweetness, toss in a handful of cranberries or raisins after roasting your Brussels sprouts to infuse a burst of flavor.
- Parmesan: Give your roasted Brussels sprouts an extra layer of richness by generously sprinkling them with grated parmesan cheese.
- Assorted Roasted Vegetables: Create a medley of roasted vegetables by combining Brussels sprouts with other autumn favorites like sweet potatoes, pumpkin, and green beans, expanding your palate with a variety of flavors and textures.
Brief Highlights Of This Brussels Sprouts with Balsamic Vinegar Recipe
- Ease: Simple and fuss-free preparation.
- Taste: Delicious and well-balanced flavors.
- Texture: Crispy exteriors and tender interiors.
- Method: Roast Brussels sprouts with olive oil, salt, and pepper, then add balsamic vinegar and honey for a tasty side dish.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Brussels sprouts: These are the main ingredient and the star of the dish.
- Extra virgin olive oil: This helps them roast evenly and develop a nice, crispy exterior. It also adds flavor and moisture.
- Kosher salt: Balances the flavors in the dish.
- Ground black pepper: Adds a mild, earthy spice and complements the flavors.
- Balsamic vinegar: Provides a tangy and slightly sweet flavor that creates a delicious glaze when mixed with the honey. It adds complexity and depth to the dish.
- Honey: Adds a touch of sweetness to the dish, balancing the tanginess of the balsamic vinegar and enhancing the overall flavor profile. It also contributes to the caramelization of the sprouts during roasting.
Tools you'll need
How to Make Brussels Sprouts with Balsamic Vinegar
Note: The full instructions are provided in the recipe card below.
- Preheat the Oven: Preheat your oven to 425°F (220°C). Place an oven rack in the middle position.
- Prepare: Start by washing 1½ pounds of Brussels sprouts. Remove any stems and any ragged outer leaves. Cut them in half (or quarter if they are large) to ensure even cooking.
- Coat with Olive Oil and Season: Line a baking sheet with heavy-duty aluminum foil. Place the halved Brussels sprouts directly on the prepared baking sheet. Drizzle them with 3 tablespoons of extra virgin olive oil. Sprinkle with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. Toss with your hands to evenly coat them and spread out in a single layer.
- Roast: Put the baking sheet with the Brussels sprouts in the preheated oven. Roast them for approximately 20 minutes, stirring once halfway through the cooking time. Roast until it becomes tender and golden brown.
- Add Balsamic Vinegar and Honey: Once the sprouts are roasted to your liking, remove them from the oven. Drizzle 1 tablespoon of balsamic vinegar and 1 teaspoon (or to taste) of honey evenly over it.
- Toss and Serve: Gently toss them to ensure they are evenly coated with the balsamic vinegar and honey. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Your delicious roasted Brussels sprouts are now ready to be served as a flavorful and savory side dish.
Substitutions
- Brussels Sprouts: If you don't have Brussels sprouts, you can use other vegetables like broccoli, cauliflower, or asparagus.
- Extra Virgin Olive Oil: You can substitute extra virgin olive oil with other cooking oils like canola oil, vegetable oil, or grapeseed oil.
- Ground Black Pepper: You can use other types of pepper, like cayenne pepper or white pepper, for a milder flavor.
- Balsamic Vinegar: Bottled balsamic glaze, Red wine vinegar, or apple cider vinegar can be substituted for balsamic vinegar. They will provide a different flavor profile but still add acidity.
- Honey: Maple syrup or agave nectar can be used instead of honey to provide sweetness and a touch of caramelization.
Feel free to adapt the recipe based on your dietary preferences or ingredient availability. Substitutions can sometimes change the flavor or texture slightly, so consider your personal taste when making these adjustments.
Variations
- Garlic Roasted Brussels Sprouts: Add minced garlic cloves (about 3-4 cloves) to the sprouts before roasting for a savory and aromatic flavor.
- Parmesan Roasted Brussels Sprouts: After roasting, sprinkle grated Parmesan cheese over the sprouts while they're still hot. The cheese will melt and create a delicious crispy topping.
- Lemon Zest and Herb Roasted Brussels Sprouts: Add the zest of a lemon and some chopped fresh herbs (such as thyme, rosemary, or parsley) to the sprouts before roasting for a fresh and citrusy twist.
- Spicy Roasted Brussels Sprouts: Toss the sprouts with a pinch of red pepper flakes or some paprika before roasting for a spicy kick.
- Bacon-Wrapped Brussels Sprouts: Wrap each Brussels sprout with a strip of bacon before roasting for a savory and smoky flavor. You may need to adjust the cooking time to ensure the bacon is cooked to your liking.
- Nutty Roasted Brussels Sprouts: Add toasted nuts like almonds, pecans, or walnuts to the roasted sprouts for some extra crunch and flavor.
- Cranberry and Pecan Roasted Brussels Sprouts: Mix in dried cranberries and chopped pecans after roasting to add a sweet and nutty dimension to the dish.
- Asian-inspired Roasted Brussels Sprouts: Toss the sprouts with soy sauce, sesame oil, and a sprinkle of sesame seeds before roasting for an Asian-inspired flavor.
- Balsamic Reduction Drizzle: Instead of drizzling balsamic vinegar and honey after roasting, make a balsamic reduction by simmering balsamic vinegar on the stove until it thickens, then drizzle it over the roasted sprouts for a more intense flavor.
- Roasted Brussels Sprouts with Cranberry Sauce: Serve the roasted sprouts with a dollop of cranberry sauce for a festive twist, perfect for holiday dinners.
Feel free to get creative and combine different variations to suit your taste preferences. Roasted sprouts are versatile and can be customized to complement various flavors and occasions.
Serving Suggestions:
Roasted sprouts make a delicious side dish and can be served in various ways. Here are some serving suggestions to consider:
- As a Side Dish: Roasted sprouts are a classic side dish that pairs well with a variety of main courses. Serve them alongside roasted chicken, turkey meatloaf, steak, pork chops, or fish milanese.
- Holiday Feast: Roasted sprouts are a fantastic addition to holiday feasts. They complement traditional holiday dishes such as roasted turkey, ham, or prime rib. Their festive appearance and flavor make them a great choice for Thanksgiving or Christmas dinners.
How to Store & Re-Heat
Store the roasted sprouts in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven, skillet, or microwave until they are warmed through, ensuring they maintain their desired level of crispiness.
Make Ahead & Freeze
We don't recommend making ahead or freezing; they are best enjoyed fresh.
Tips for Making The Best Brussels Sprouts
- Choose Fresh Brussels Sprouts: Start with fresh sprouts. Look for ones that are firm, bright green, and free from yellowing or browning. Smaller sprouts tend to be sweeter and more tender.
- Trim and Prepare Properly: Trim the tough ends of it and remove any damaged or discolored outer leaves. Cut them in half (or quarters if they are large) for even cooking.
- Dry Thoroughly: Make sure the sprouts are completely dry before roasting. Excess moisture can prevent them from getting crispy.
- Use High Heat: Preheat your oven to a high temperature, typically around 425°F (220°C). A hot oven helps to caramelize the sprouts, giving them a nice crispy exterior.
- Evenly Coat with Oil: Toss it in a generous amount of oil, ensuring they are evenly coated. Use extra virgin olive oil for flavor, but other oils like canola or grapeseed work well too.
- Season Liberally: Don't be shy with seasonings. Season the sprouts with kosher salt and freshly ground black pepper. You can also add additional seasonings like garlic powder, paprika, or herbs for extra flavor.
- Use Balsamic Glaze Sparingly: If using balsamic vinegar and honey for flavor, drizzle it over the sprouts towards the end of the roasting time. Using it sparingly prevents excessive sweetness or tanginess.
- Don't Overcrowd the Pan: Spread the sprouts out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, resulting in less crispiness.
- Stir or Toss Occasionally: Stir or toss it halfway through the roasting time to ensure even cooking and browning.
- Check for Doneness: Sprouts are done when they are tender on the inside and have a golden brown, crispy exterior. Use a fork to check for tenderness.
- Serve Hot: Serve roasted sprouts hot, right out of the oven, to enjoy them at their best.
- Experiment with Variations: Don't be afraid to experiment with different seasonings, herbs, spices, and toppings to create unique flavors. Consider adding ingredients like bacon, nuts, or dried fruit for variety.
FAQ
Why are my Brussels sprouts not getting crispy?
Crispiness depends on various factors, such as oven temperature and moisture content. Ensure your oven is properly preheated to the recommended temperature and don't overcrowd the Brussels sprouts on the baking sheet, allowing them space to roast evenly. Also, pat them dry before roasting to reduce excess moisture.
Why are my Brussels sprouts turning brown too quickly?
If your Brussels sprouts are browning too quickly on the outside while still being undercooked on the inside, lower the oven temperature slightly and consider covering them with aluminum foil for the first part of the roasting to prevent excessive browning.
How can I prevent my Brussels sprouts from becoming too mushy?
Overcooking can lead to mushy Brussels sprouts. Ensure you follow the recommended cooking time in the recipe and check for doneness by testing their tenderness with a fork. They should be tender but not overly soft.
Why do my Brussels sprouts taste bitter?
Some Brussels sprouts may have a natural bitterness, which can be reduced by choosing smaller, younger sprouts. Alternatively, you can balance the bitterness with the sweetness of ingredients like honey or maple syrup in the recipe.
How do I prevent the balsamic vinegar from burning or becoming too thick during roasting?
To avoid burning or thickening of the balsamic glaze, add it to the Brussels sprouts towards the end of the roasting time, typically during the last 5-10 minutes. This prevents it from caramelizing excessively.
What can I do if my Brussels sprouts are too bland?
Adjust the seasoning to taste. You can add more salt, pepper, or other seasonings like garlic powder, red pepper flakes, or grated Parmesan cheese to enhance the flavor.
How do I prevent my Brussels sprouts from sticking to the baking sheet?
To prevent sticking, you can use parchment paper or a silicone baking mat on the baking sheet. Alternatively, make sure the baking sheet is well greased with oil before placing the Brussels sprouts on it.
Why do my Brussels sprouts smell unpleasant while roasting?
Unpleasant odors can result from overcooking or using sprouts that have gone bad. Ensure you use fresh sprouts and avoid overcooking them to prevent any unpleasant smells.
See More Cabbage Recipes:
📋 Recipe
Brussels Sprouts with Balsamic Vinegar
Tools
- Heavy-duty aluminum foil
Ingredients
- 2 pounds Brussels sprouts , trimmed and halved
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar or balsamic glaze
- 1 teaspoon honey
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Place an oven rack in the middle position. This allows the oven to heat up while you prepare the Brussels sprouts.
- Prepare the Brussels Sprouts: Start by washing 1½ pounds of Brussels sprouts. Remove any stems and any ragged outer leaves. Cut them in half (or quarter if they are large) to ensure even cooking.
- Coat with Olive Oil and Season: Line a baking sheet with heavy-duty aluminum foil. Place the halved Brussels sprouts directly on the prepared baking sheet. Drizzle them with 3 tablespoons of extra virgin olive oil. Sprinkle with 1-½ teaspoons of kosher salt and ½ teaspoon of ground black pepper. Toss with your hands to evenly coat them and spread out in a single layer.
- Roast the Brussels Sprouts: Put the baking sheet with the Brussels sprouts in the preheated oven. Roast them for approximately 20 minutes, stirring once halfway through the cooking time. Roast until the Brussels sprouts become tender and develop a golden brown color.
- Add Balsamic Vinegar and Honey: Once the Brussels sprouts are roasted to your liking, remove them from the oven. Drizzle 1 tablespoon of balsamic vinegar and 1 teaspoon (or to taste) of honey evenly over the roasted Brussels sprouts.
- Toss and Serve: Gently toss the Brussels sprouts to ensure they are evenly coated with the balsamic vinegar and honey. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Your delicious roasted Brussels sprouts are now ready to be served as a flavorful and savory side dish.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
