Balsamic Roasted Brussels Sprouts

Side Dishes via @cooksmarts: Balsamic Roasted Brussels Sprouts #recipeBrussels sprouts. You either love them or you hate them. And if you have been following along on our blog, you can tell that we are in the Love ‘Em! group.

We have tossed them in miso-butter and roasted them to tender and crispy goodness. We enjoyed them shredded for a hash and topped with a runny egg for a filling breakfast. Today, we keep it simple as a go-to side dish for any entree.

Here are 3 reasons why these Balsamic Roasted Brussels Sprouts are so awesome:

  1. Roasting caramelizes the natural sugars found in the Brussels sprouts, so it sweetens up this somewhat bitter vegetable.
  2. We make them even sweeter by adding a touch of maple syrup and balsamic vinegar.
  3. Quick and easy, these sprouts take 20 minutes to make.

If we haven’t converted you into a Brussels sprouts lover yet, then this quick and delicious side will!

Leave us a comment below and let us know what you like to serve with Brussels sprouts. We are always looking for new and fun ways to cook this tasty vegetable!

Prepping Smarts:

Prepping your Brussels can be done up to 5 days ahead, but roasting at a high temperature is quick and easy. Here’s how:

Equipment Smarts:

Sheet pans are inexpensive and can be used for different things.

Sheet-Pans

For more kitchen and equipment and tool smarts, visit our ‘Essential Kitchen Cookware and Tools’

Balsamic Roasted Brussels Sprouts
Author: Jess Dang
Prep time:
Cook time:
Total time:
Serves: 4
Balsamic vinegar adds sweetness to these Brussels sprouts, making them the perfect side for any meal.
Ingredients
  • Ingredients
  • Brussels sprouts – 1 1/2 lbs., halved
  • Olive oil – 2 tbs.
  • Balsamic vinegar – 1 1/2 tbs.
  • Maple syrup – 1 tbs.
  • Lemon – 1/2, juice of
Instructions
Prep
  1. Brussels sprouts – Prep as directed. (Can be done up to 5 days ahead)
Make
  1. Preheat oven to 500 degrees. {Check out our how to roast vegetables video.}
  2. Place brussels sprouts in a sheet pan and then cover tightly with foil. Bake for 6 minutes on top rack.
  3. Check on brussels sprouts. Take them out of the oven and toss with olive oil, vinegar, syrup, and a generous sprinkle of salt. Roast for another 10 to 20 minutes uncovered, giving them a shake midway through. Finish with a squeeze of lemon juice and season to taste with more salt and pepper.
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