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Roasted Brussels Sprouts with Balsamic Vinegar

Updated on December 1, 2011

As discussed elsewhere, brussels sprouts are a highly nutritious vegetable but one which has often had bad press over the years which can deter people from even trying them. Many have also suffered the soggy overcooked brussels sprouts as a child but there are many great ways to cook these that may win over even the most strong willed. The following recipe for Roasted Brussels sprouts with balsamic vinegar is just one great example of how to make this humble vegetable even more delicious.

Roasted Brussels Sprouts with Balsamic Vinegar Recipe


3 Cups of Brussels sprouts - slice these in half

3 Tablespoons of good quality Balsamic Vinegar

3 Tablespoons of good quality olive oil

Sea salt and Black Pepper

Roasted Brussels sprouts with balsamic vinegar
Roasted Brussels sprouts with balsamic vinegar

How to Cook Roasted Brussels Sprouts with Balsamic Vinegar

Whilst preparing the sprouts, heat the oven to a temperature of 375F. Mix the olive oil, balsamic vinegar and salt and pepper into a large bowl and mix well. Then add the brussels sprouts and mix to ensure a good even coating of the olive oil and balsamic vinegar dressing.

Lay the brussels sprouts onto a baking tray making sure to spread them into a single layer to ensure even cooking.

Put these into the oven and roast for around 25 minutes, turning half way through the process. The exact time may vary a little depending on your oven so keep an eye on them to make sure that they don't burn. The brussels sprouts should be lightly browned and not burnt as they will then taste bitter.

And that's it; a simple but delicious roasted brussels sprouts recipe that uses balsamic vinegar to bring out a wonderful flavour.

You can of course use a bit of imagination to vary this recipe. Try adding some pieces of garlic to the mix or even anchovies. For a more nutritious vegetarian version, try adding some nuts or sprinkling sesame seeds on top or anything else that takes your fancy. Have fun experimenting.


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    • DeborahNeyens profile image

      Deborah Neyens 

      6 years ago from Iowa

      I made this for dinner tonight. Yum! Thanks for the recipe.

    • profile image


      6 years ago

      Hi Charlie.

      This is a great and interesting way of doing brussel sprouts. Love experimenting. Will be giving this a try.

      Thanks for sharing.

      LOL Ghaelach

    • itsmonkeyboy profile image


      6 years ago from London, UK

      Great recipe! I love brussels sprouts, last year for Xmas dinner I slow fried some with garlic and sprinkled them with Parmesan before serving. My partner who normally dislikes sprouts loved them, but yours sound wonderful. I may well be borrowing this recipe in a few weeks time. Thank you for sharing.


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