Confession: Until about six months ago, I had only tried Brussels sprouts twice and thought they were disgusting both times. What changed? I have no clue, but now I could honestly eat them every day.
A couple of months ago, G’s aunt included them in the roasted vegetable medley she served with a pork loin, and that set my wheels turning on how I could recreate that awesome roasted flavor, but in a much shorter time. Enter the Balsamic Roasted Brussels Sprouts.
Balsamic Roasted Brussels Sprouts
1/4 cup extra virgin olive oil
1 pound brussels sprouts, trimmed and halved
1/4 teaspoon finely chopped garlic
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar (actually use a balsamic glaze because caramelizes nicer)
Preheat the oven to 450 degrees.
Cut the stems off the Brussels sprouts and then cut each sprout in half.
Put the oil in a large oven-safe skillet and heat on medium-high. When the oil shimmers but before it smokes, arrange the sprouts in one layer, cut side down. (Note: Be SUPER careful when you do this … hot oil does not feel good when it splatters on your skin.)
Add the garlic and season with salt and pepper.
Cook, undisturbed, until the sprouts begin to brown, about 5 minutes. Move the pan to the oven and cook, shaking the pan occasionally, until the sprouts are very brown and tender, about 20-30 minutes.
I’m so glad G likes them, because I think I’ve made them once a week for the past month! I’ve paired them with chicken and fish, and they work well with both.
I usually add nutritional information here, but there is absolutely nothing about these that is even close to unhealthy. And 1 cup packs 124% of your Vitamin C.
How about you?
What’s your quick and healthy go-to dish?
19 thoughts on “Recipe: Balsamic Roasted Brussels Sprouts”
I will definitely try this recipe. My kids love Brussels sprouts hash, which perhaps you should try as well. Very simple to make and tasty. 🙂
I’ve never heard of Brussels sprouts hash! Is that a recipe you would be willing to share? 🙂
Sure! Here is a cool recipe from Dr. Weil’s site that I want to try:
And here is the original article from our local paper where I first heard of it. That is the way I typically make it. The kids just love it. I want to try it in olive oil next time.
Thanks so much for sharing, Barb! We’ll definitely give these a try!
I was in the same camp. Hated them my entire life and then accidentally ate some in a roasted medley from whole foods. I’m sure it has to do with our palate maturing but also the roasted caramelized
flavor is so great. In my youth I remember them steamed or boiled. YUCKKKK! Thanks for sharing.
Exactly! Often it’s all about the seasoning/flavors … thank goodness we grow up and get to make our own food. 🙂 Happy to share!
These look really good! I didn’t like brussel sprouts last time I tried them either, but I’m willing to give them another shot now 🙂
Hi Amy! So fun to follow each other’s lives now … it’s been a long time since HCHS! 🙂 Definitely let me know how you like them!
I know it’s been a while but it’s gone by so fast! Will definately let you know how the recipe turns out and look forward to trying some of your others too 🙂
Awesome! Keep up the great writing!
I’m obsessed with Brussels Sprouts! I hated them as a kid, and now they are one of my favorite veggies..thanks for the recipe, I will have to make these!
We’re excited for you to try them! Definitely let us know whether you like them!
So glad we were able to give you new veggie inspiration!
I went grocery shopping on Saturday, and my store sold out of Brussels sprouts after Thanksgiving..I couldn’t believe it haha! Maybe next week!
Ha! The word is out: Brussels sprouts are where it’s at. Hope you can try them out next week!