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Roasted Brussels Sprouts with Balsamic Vinegar

Updated on September 18, 2015
Oh, soo good.
Oh, soo good.

Have you ever eaten anything so delicious that it made you think you'd died and gone to heaven? Roasted brussels sprouts with balsamic vinegar will do the job. My new daughter-in-law made this for Thanksgiving dinner. I was embarrassed at my two extra helpings.

This is the easiest recipe and so delicious you may just have seconds or thirds. This is so much tastier and less fattening that steaming and slathering them with butter. By the way, you can do this with fresh broccoli or cauliflower as well. Let me know what you think.

I hope you will enjoy this recipe.

* Under nutritional facts, most of the total fat and calories is from the olive oil.

More nutritional facts about Brussels Sprouts

Brussels Sprouts are so incredibly nutritious we really need to eat more. Brussels Sprouts are extremely high in anti-oxident vitamin C, and also vitamin K. They contain 37 mg. of calcium, 61 mg. of phosphorus and 342 mg. potassium.

Source: Live Strong


  • 1 dozen or so fresh brussels sprouts, (frozen just don't work, besides, they tend to have a bitter after taste)
  • 3 Tablespoons extra virgin olive oil
  • 2 - 3 Tablespoons balsamic vinegar
  • 1 clove garlic, minced, (optional)
  • pinch sea salt and pepper
Slice brussels sprouts in half.
Slice brussels sprouts in half. | Source


  1. Preheat oven to 400 degrees.
  2. Clean brussel sprouts with cold water let drain. Pull off any yellowing or limp looking outer leaves.
  3. Cut the ends off then slice each sprout in half.
  4. Mix the garlic, balsamic vinegar, salt and pepper. Mix in olive oil slowly.
  5. Coat sprouts with mixture.
  6. Lay brussels sprouts out on a slightly greased cookie sheet, cut side down.
  7. Roast about 15 minutes until brown and crispy on the outside. Then turn them cut side up and roast another 5 - 10 minutes.
  8. * Some people prefer their brussels sprouts more tender than others. Use your judgment when testing them.
  9. Now eat, die, and go to heaven.

How would you rate this recipe?

5 stars from 5 ratings of Roasted Brussels Sprouts with Balsamic Vinegar

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: 3 - 4
Nutrition Facts
Serving size: 3 - 4
Calories 157
Calories from Fat117
% Daily Value *
Fat 13 g20%
Carbohydrates 7 g2%
Sugar 2 g
Fiber 3 g12%
Protein 3 g6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© Lori Colbo 2013. All rights reserved.


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    • lambservant profile image

      Lori Colbo 2 years ago from Pacific Northwest

      You are welcome babbvil. I love looking at those racks too. Enjoy.

    • Babbyii profile image

      Barb Johnson 2 years ago from Alaska's Kenai Peninsula

      On my menu this week! I love brussel sprouts. I get so excited when I see those beautiful racks of brussel sprouts at market. Can't have enough ways to prepare it. Thanks for the recipe Lori!

    • ChitrangadaSharan profile image

      Chitrangada Sharan 3 years ago from New Delhi, India

      This certainly looks interesting and delicious!

      I am going to try it. Thanks for sharing the recipe details!

    • lambservant profile image

      Lori Colbo 4 years ago from Pacific Northwest

      Bon apetite Beverly.

    • BeverlyHicksBurch profile image

      Beverly Hicks Burch 4 years ago from Southeastern United States

      Great hub on Brussels Sprouts. I just wrote one about the battle of the "bitter balls" in our house and the my eureka moment when I stumbled upon the just right recipe for us. No more battle :)

      We love balsamic vinegar, so I can't wait to try this. Thanks!

    • lambservant profile image

      Lori Colbo 4 years ago from Pacific Northwest

      Thanks for stopping by Crafty. It is indeed delicious. You can also cook broccoli, asparagus and and cauliflower this way too.

    • CraftytotheCore profile image

      CraftytotheCore 4 years ago

      Hi Lamb! This looks absolutely delicious! I love brussel sprouts. My grandfather used to grow them in his garden. Thanks so much for sharing this recipe!

    • aviannovice profile image

      Deb Hirt 4 years ago from Stillwater, OK

      Jackie Lynnley sent me, and lemme tell ya, this is going to be tried ASAP. It is one of my favorite veggies, as well as cauliflower.

    • Pamela99 profile image

      Pamela Oglesby 4 years ago from United States

      I love brussel sprouts and this recipe sounds great. It gets 5 stars. Thanks for sharing it.

    • lambservant profile image

      Lori Colbo 4 years ago from Pacific Northwest

      Hi Bryan I know what you mean about the photo. I hope you enjoy this recipe. It's so simple and it's a very impressive dish when entertaining.

    • Bryan W Cole profile image

      Bryan Cole 4 years ago from California

      That picture makes my mouth water. It took me many years to like brussel sprouts, but now they are one of my favorite vegetables to eat (when prepared the way I like of course). Sweet recipe, ill be sure to give this a try.

    • lambservant profile image

      Lori Colbo 4 years ago from Pacific Northwest

      Jeannie, a good thing to keep in mind is that you can substitute with other veggies such as broccoli and cauliflower. Let me know how you liked it.

    • Jeannieinabottle profile image

      Jeannie InABottle 4 years ago from Baltimore, MD

      You know, I have to admit I've never been a fan of brussel sprouts, but I've probably never really given them a chance. I think I will try this recipe and see if I do actually like brussel sprouts since this sounds so tasty. Thanks for sharing the recipe!

    • Jackie Lynnley profile image

      Jackie Lynnley 4 years ago from The Beautiful South

      Sounds so good, I wanted to try it today, but all I have is frozen, but I will give it a go soon. Love balsamic vinegar so bet I will really like it. Thank you.

    • Hyphenbird profile image

      Brenda Barnes 4 years ago from America-Broken But Still Beautiful

      I am so excited. I love Brussels sprouts. I have some really great balsamic right now and a head of cauliflower. I will try it also. Thanks for the incredibly delicious recipe.

    • Wesman Todd Shaw profile image

      Wesman Todd Shaw 4 years ago from Kaufman, Texas

      I sent this to my mother...I thought it would be interesting to try!

    • billybuc profile image

      Bill Holland 4 years ago from Olympia, WA

      I have never heard of this but I know for a fact Bev will love it. Passing it on to her.

      blessings to you my friend,


    • profile image

      Ruth Lanham 4 years ago

      Sorry for the url in my comment. how can I edit to remove it?

    • profile image

      Ruth Lanham 4 years ago

      I can't wait to try them. Thanks!

    • healthy meals profile image

      healthy meals 4 years ago from Europe

      I need to try these, I love Brussel sprouts. I have tried cooking broccoli the same way and it is heavenly, so crunchy and tasty... I imagine that it is going to be similar with the sprouts. Thanks for the idea!