Simple, crispy balsamic roasted brussels sprouts are deliciously crispy and caramelized. They make the perfect easy side dish to go with any healthy dinner. (vegan, gluten-free)
Can we all agree that brussels sprouts are the best vegetable out there? Yes? good.
They really are the best. But I feel bad for them sometimes. They had to go through a horrible couple of decades with a reputation as the worst vegetable out there.
I admit that I am guilty of discrimination against brussels sprouts at one point. I was a kid, and my mom fixed brussels sprouts the way everybody did in the ’90s. She boiled the crap out of them, leaving yucky, limp sulfuric little stink bombs that were a sad shade of brown-grey-green. You know what I’m talking about. That’s why everyone hated brussels sprouts. They didn’t know that there were ways to make this veggie so amazing that it would be on virtually every restaurant’s menu almost 20 years later. (That makes me feel so old.)
But this underdog vegetable has made a comeback and is now everyone’s favorite, including mine! Which is awesome, because they are so good for you! (They are in the same veggie group as broccoli and cabbage, which research has shown can be protective against cancer.) If you haven’t yet discovered the way to make brussels sprouts delicious, I’m here to show you how with my super easy, super delicious Balsamic Roasted Brussels Sprouts!
How do you make crispy roasted brussels sprouts?
These simple roasted brussels sprouts really are the easiest vegetable to make. It’s as simple as chop, toss, and roast! You end up with the most amazing side dish that tastes like it takes some serious skill, but it really only takes a coupe of ingredients and a few minutes to get these crispy balsamic roasted brussels sprouts on the table.
The final broil with the balsamic vinegar is really what makes these brussels sprouts so crispy and amazing, so don’t skip it! The high heat combined with the vinegar makes a delicious caramelized crispy outside, while the inside remains cooked just right without getting mushy. My husband and I eat these simple balsamic roasted brussels sprouts regularly, at least once a week. We just can’t get enough!
If you are still on the fence about brussels, give this recipe a try. And if you still hate them, then you never have to eat them again. But I have a feeling you will join team brussels sprouts once you try them like this. And if you do try them, share a picture with @livelytable so I can see!Print
Balsamic Roasted Brussels Sprouts
Simple balsamic roasted brussels sprouts are deliciously crispy and caramelized. They make the perfect easy side dish to go with any healthy dinner. (vegan, gluten-free)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- 2 cups brussels sprouts
- 1 tsp olive oil
- Pinch sea salt
- Freshly cracked black pepper
- 1 tbsp balsamic vinegar
- Preheat oven to 400° F. Line a cookie sheet with parchment or foil.
- Wash brussels sprouts and cut into equal sized halves or quarters.
- In a large bowl, toss together brussels sprouts, oil, salt and pepper until evenly coated. Spread them evenly onto the lined cookie sheet.
- Bake at 400° F for 20 to 25 minutes, stirring every 5 to 10 minutes. Remove and turn oven up to broil.
- Pour balsamic vinegar over brussels sprouts and stir. Return to oven and broil for about 5 minutes, watching carefully so that they do not burn. Remove from oven and serve hot.