Balsamic Roasted Brussels Sprouts

I’m hosting Thanksgiving this year for the second time. Even though I’ll only be cooking for a small group, I am still getting started on my menu and planning what I will make.

When I make veggies, I usually try to let the flavor of the vegetables stand on its own (with a few exceptions – like collard greens).  Recently, I can’t seem to get enough of roasting my veggies.  I find that it gives a wonderful flavor to the vegetable without overpowering it with cheese, butter, and cream. I am skipping the usual green bean casserole entirely! Think what you might, but I don’t think anyone will miss it.

Instead, I decided to make some roasted Brussels sprouts. I love the flavor of Balsamic vinegar with roasted veggies, but just to make sure I am prepared, I decided to do a test-drive this week to make sure I was happy with my recipe.  It’s a bit of an overstatement to call it a recipe, though…  It’s more of a method – one of those no-recipe recipes. It’s quick, easy, and can be adjusted to your desired number of servings!

Balsamic Roasted Brussels Sprouts

  • Brussels sprouts (as many as you like), trimmed and halved
  • Extra virgin olive oil (about 1-2 tablespoons per pound of Brussels sprouts)
  • Good quality Balsamic vinegar (about 1 tablespoon per pound of Brussels sprouts)
  • Kosher salt
  • Freshly ground black pepper

Preheat the oven to 375°F (or whatever temperature your other dishes are baking at – just keep an eye on them since the roasting time will vary).  Line a roasting pan with aluminum foil (optional, for easier cleanup).

Put the Brussels sprouts in the roasting pan. Drizzle with the olive oil and Balsamic vinegar.  Don’t worry about measuring out the ingredients…  I gave approximate measurements above, just to give you an idea, but I did not really measure.  Like I said, this is not really a “recipe” and you’ll have to try to mess this one up.  Season with salt and pepper, to taste.  Then, use your fingers to toss the Brussels sprouts and make sure they are evenly coated.

Roast in the oven for about 45 minutes, until soft and slightly caramelized.  Serve immediately.  If desired, drizzle with some extra Balsamic vinegar or sprinkle with freshly grated Parmigiano-Reggiano cheese.

16 Responses to Balsamic Roasted Brussels Sprouts

  1. I love that. I’ve been seeing brussels sprouts in many blogs already. I just need to find them and when I do, I will definitely try this. Let’s hope they’re not too expensive. :D

  2. What a delicious side dish! I wish our house was big enough to host Thanksgiving. I’m all about roasting my vegetables too. It’s always such a flavorful and easy way to cook them…yum!

  3. that is a great side dish, especially for Thanksgiving! I am hosting a thanksgiving party this weekend and I already have the menu prepared as well.

  4. This looks delicious. I was listening to a local restauranteur on NPR this week and she suggested tossing roasted vegetables in a mixture of balsamic vinegar and honey after cooking.

  5. So simple yet soooo wonderful! The only thing I did differently: after removing from oven (after 35min) did a taste test and added a dash of soy (instead of adding more salt). I love it!

  6. Roasted veggies are my absolute favorite! They’re just so simple and delicious! I have to confess that I’d never had brussel sprouts until this past weekend and I really enjoyed them. As soon as I can get to the store to buy brussel sprouts I am making this “recipe”!