Simple, crispy balsamic roasted brussels sprouts made with just 3 ingredients are a delicious and healthy veggie side dish to go with all of your favorite weeknight meals! (vegan, gluten-free)
This post was originally published January 2016 and has been updated.
Can we all agree that brussels sprouts are the best vegetable out there? Yes? good. Poor guys had to go through a horrible couple of decades with a reputation as the worst vegetable out there due to people boiling the ish out of them, resulting in grey mush. But by now, hopefully you know that brussels sprouts are absolutely delicious if you just cook them right. The right way to cook them? Roasting, of course.
Why You'll Love These Balsamic Roasted Brussels Sprouts
Roasting brussels sprouts results in delightful little sprouts with crispy outer leaves and soft (read: not mushy) interiors. A generous dose of salt and balsamic vinegar add a hit of flavor as the natural sugars in the balsamic vinegar caramelize in the hot oven. And with only 3 simple ingredients (not counting salt and pepper), these delicious brussels sprouts are easy enough for weeknight dinners!
Are Brussels Sprouts Healthy?
We can all agree that eating more vegetables is healthy. But I especially love brussels sprouts for their cancer protective properties. Brussels sprouts are part of a family of vegetables called Brassica (which also includes cauliflower, broccoli and cabbage) that have been associated with a reduced risk of breast cancer.1 So eat all the brussels sprouts!
How do you make crispy roasted brussels sprouts?
These simple roasted brussels sprouts couldn't be easier:
Look for brussels sprouts that are on the smaller side, with tightly closed leaves that are bright green.
You want your brussels sprouts to roast, not steam, so make sure they have plenty of room on the baking sheet. Spread them in a single layer.
Keep the single stray leaves that escape during trimming. They roast up super crispy during cooking!
Using enough oil is key for getting crispy sprouts. You also want to wait until after they've cooked before adding the balsamic vinegar so that they don't just steam in the liquid.
You can also use a large cast-iron skillet that has been preheated in the oven instead of a sheet pan.
What to Serve with Balsamic Roasted Brussels Sprouts:
Perfect Pork Tenderloin
Easy Honey Garlic Salmon
Rosemary Orange Grilled Chicken
Slow Cooker Balsamic Braised Short Ribs
Blackberry Glazed Salmon
Coffee Rubbed Pork Tenderloin
Honey Grilled Pork Chops with Grilled Plums
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Crispy Balsamic Roasted Brussels Sprouts
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Simple, crispy balsamic roasted brussels sprouts made with just 3 ingredients are a delicious and healthy veggie side dish to go with all of your favorite weeknight meals! (vegan, gluten-free)
Preheat oven to 425° F. Line a baking sheet with parchment paper or foil.
Wash brussels sprouts, trim ends and cut in half vertically.
Toss brussels sprouts with oil, salt and pepper until evenly coated. Spread them evenly onto the lined cookie sheet with cut sides down.
Bake at 425° F for 15 to 20 minutes. Remove and turn oven up to broil.
Pour balsamic vinegar over brussels sprouts and stir to coat. Return to oven and broil for about 5 minutes, watching carefully so that they do not burn. Remove from oven and serve hot.
Notes
Look for brussels sprouts that are on the smaller side, with tightly closed leaves that are bright green.
You want your brussels sprouts to roast, not steam, so make sure they have plenty of room on the baking sheet. Spread them in a single layer.
Keep the single stray leaves that escape during trimming. They roast up super crispy during cooking!
Using enough oil is key for getting crispy sprouts. You also want to wait until after they've cooked before adding the balsamic vinegar so that they don't just steam in the liquid.
You can also use a large cast-iron skillet that has been preheated in the oven instead of a sheet pan.
Store leftovers in the refrigerator in an airtight container for up to 3-5 days.
Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.
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Comments
Sue Psays
Super simple! We have these (at least) once a week! Also, instead of balsamic, try drizzled maple syrup, garlic, slivered almonds, and just a few red pepper flakes. Mmmm mmmm good! (They went well with the coffee rubbed pork tenderloin)
Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.
Brussels sprouts are quite dense little vegetables, so parboiling them gives you a headstart on the cooking process. It is especially helpful for dishes involving grilled or roasted Brussels sprouts, because it softens them in the middle.
The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.
There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp. Surface area is your friend!
Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise. Toss all ingredients and place in a single layer on a baking dish. Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout. Serve hot or cold.
Veggies have a much better chance of crisping up when placed directly on a metal baking sheet. Don't overcrowd your pan. As your sprouts cook they will release a bit of moisture. If all of them are crowded in a small pan, that moisture will begin to steam the Brussels, resulting in mushy sprouts.
Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.
BE GENEROUS WITH YOUR OLIVE OIL! These brussels sprouts will absorb the oil in order to get crispy, so don't be afraid to add a little extra olive oil on them as needed. If you liked this Crispy Roasted Brussels Sprouts recipe, check out some of the most popular side dish recipes on the blog!
Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.
To make these Brussels Sprouts ahead, slightly undercook them the day before—they should still be a little crunchy and slightly raw looking in the very center. Reheat (which will finish the cooking) just before serving in a large skillet on the stove or in a buttered, covered baking dish in the oven.
Doing so allows for the cut side to caramelize perfectly while the outer leaves crisp up. Follow this tip: Place halved Brussels sprouts cut-side down on the baking sheet before roasting then toss them halfway through.
Meanwhile, prepare the sprouts by discarding any tough, coarse outer leaves. Using a sharp knife, cut a deep cross into the base of each sprout: this will enable the centre to cook without overdoing the outside. Add the sprouts to the pan of boiling water, cover and boil for 4-5 minutes until just tender.
A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates.
The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.
Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.
We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.
Check the brussels sprouts about halfway through and add more olive oil as needed. If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!
Roast at 400°F. Brussels sprouts take 20-25 minutes in the oven. The Brussels sprouts should be crispy and lightly charred on the outside and tender inside. Depending on the size of your Brussels sprouts, you may want to check them for doneness a little early.
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