Brussels Sprouts with Balsamic Vinegar

A bowl of burnished roasted Brussels sprouts glazed with Balsamic.

5 from 2 votes

Brussels Sprouts with Balsamic Vinegar

Roasting brussels sprouts is easy and brings out their natural nutty sweetness. Lining the baking sheet with parchment or foil makes clean up easy and prevents over browning. See notes at the recipe end for Balsamic glaze.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish, vegetables

Cuisine: American

Servings:

Calories: 110kcal

Author: Sally Cameron

Equipment

Ingredients

2 pounds fresh brussels sprouts medium to large size
2 tablespoons olive oil
1 tablespoon fresh chopped thyme leaves
¼ - ½ teaspoon fine sea salt
⅛ teaspoon ground black pepper
⅛ teaspoon granulated garlic
1-2 tablespoons Balsamic glaze or syrupy balsamic vinegar see note at end of recipe for options

Garnishes (optional)

toasted pine nuts
fresh chopped chives or parsley
grated Parmesan
crisp crumbled bacon

Instructions

Prep Brussels Sprouts

Pre-heat the oven to 400°F. Prep brussels sprout by trimming off the root end with a sharp knife. Peel off any loose or discolored leaves. Cut them in half top to bottom.

Roast

Place trimmed brussels sprouts in a medium bowl and toss with the oil, herbs, and seasonings to evenly coat. Lay them flat, cut side down, on the baking sheet lined with parchment or without. Place in the oven to roast on the center rack. Check at 20 minutes.

Serving

When done, place the Brussels sprouts in a serving bowl and drizzle with the balsamic glaze. Toss to coat evenly. Serve warm.
Leftovers will keep in the refrigerator in an airtight container for 3-4 days but they will soften. Re-heat in a 350°F oven or microwave until hot.

Notes

Balsamic Glaze Options

Good-quality balsamic vinegar: A naturally thick, syrupy balsamic vinegar adds rich flavor without needing to be reduced.
Homemade balsamic glaze: Reduce balsamic vinegar until syrupy, adding a little brown sugar or coconut sugar if desired. See my homemade balsamic glaze recipe.
Store-bought balsamic glaze: A convenient option. Check the label for added gums or thickeners.

Roasting Tip: Line your baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the Brussels sprouts cut-side down in a single layer, leaving space between them for even roasting and caramelization.

Nutrition