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Holiday Recipe: Balsamic Roasted Brussels Sprouts

By Maria Zizka
December 16, 2014
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Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

This straightforward recipe for roasting Brussels sprouts is quick and simple enough for a weeknight but also delicious enough to grace your holiday dinner table. A coat of balsamic vinegar gives the Brussels sprouts a caramelized nutty sweetness.

Serves 4 - 6 as a side dish

1½ pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper

Preheat the oven to 425°F.

Trim the bottoms of the Brussels sprouts. Slice each Brussels sprout in half from top to bottom and place on a rimmed baking sheet. Drizzle the olive oil over the sprouts, sprinkle with ½ teaspoon salt and lots of pepper. Using your hands, toss the Brussels sprouts on the baking sheet until they are evenly coated in oil. Don't worry if a few of the outer leaves from each sprout fall off when you trim and toss--they'll turn into crisp chips in the oven, and they're delicious! Drizzle the balsamic over the sprouts and toss again to coat. Arrange the Brussels sprouts so that they are all cut-side down on the baking sheet.

Bake for 15 minutes, then flip the sprouts over and roast for another 10 minutes. At this point, transfer any Brussels sprouts chips to a platter. If you're roasting small Brussels sprouts, they will be done as well. You want them to be just tender all the way through. Larger sprouts may need an additional 5 minutes of roasting time. Serve hot or warm.

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