These Roasted Balsamic Brussels Sprouts are tossed in a flavorful balsamic vinaigrette and then roasted until charred, which gives them a smoky, nutty flavor. This low-calorie recipe will soon become a favorite and your go-to side dish for those busy days. Pair these Brussels sprouts with baked chicken or grilled fish, and you have a dinner you and your family will love.
*This recipe is an updated version of the original, which I posted in October 2018. The images and copy are new, but the recipe remains the same.*
What Are Brussels Sprouts?
Brussels sprouts were first cultivated in the 1700s near Brussels, Belgium. They are members of the Gemmifera cultivar group of cabbages, which they resemble. Brussels sprouts are edible buds– resembling baby cabbages– that grow on long, thick stalks.
Their name, Brussels sprouts, comes from their place of origin. Today, the names Brussels and brussel seem interchangeable, but the correct name for these little guys is Brussels sprouts.
What Makes Roasted Brussels Sprouts Better?
Brussels sprouts have a mild cabbage flavor but take on a sulphuric flavor when boiled or steamed too long. As a result, roasting these baby cabbages is recommended. Not only does roasting Brussels sprouts bring out their nutty flavor, but it also allows them to retain their crunchy texture and more nutrients.
Brussels sprouts taste best when they are in season: November to February. When shopping for Brussels sprouts, choose buds that are 3/4- 1 1/2 inches (2-4cm) in size. Make sure the leaves are bright green and blemish-free and that the buds feel firm when you squeeze them.
What Do I Need To Make Roasted Balsamic Brussels Sprouts?
To make roasted balsamic Brussels sprouts, you need Brussels sprouts, balsamic vinegar, olive oil, rosemary, garlic, Dijon mustard, kosher salt, and black pepper.
I recommend making the balsamic vinaigrette with an immersion blender because there’s not enough liquid to blend it in a traditional blender. However, you can double the vinaigrette recipe because it makes a fantastic marinade or salad dressing. The final piece of “special” equipment you need is a sheet pan.
Can I Swap Out The Balsamic Vinegar?
Trim the woody stems off of each Brussels sprout. Usually, when you trim the stem, the outer leaves will fall away, which helps because they’re usually dry and wilted. Rinse the Brussels sprouts clean under cold water and leave them in a colander in the sink to dry. Blot any remaining water using a clean kitchen towel or paper towels. The Brussels must be dry for the balsamic vinaigrette to adhere to them. Use a chef’s knife to cut the Brussels sprouts in half lengthwise or through the stem.
Add the balsamic vinegar, olive oil, garlic, rosemary, Dijon, salt, and pepper to a pint-sized mason jar. Use an immersion blender, set to medium speed, to blend these ingredients together for 60-90 seconds.
You can replace balsamic vinegar with soy sauce (for an Asian flair), white balsamic vinegar, or red or white wine vinegar. As a last resort, lemon juice or malt vinegar can replace the balsamic, but you must add 1 tablespoon of honey or sugar to offset the acidity.
How Far Ahead Can I Make The Balsamic Vinaigrette?
You can make this balsamic vinaigrette a week before using it. Making it in the mason jar is efficient for making vinaigrettes ahead because all you need to do is screw the lid on. Store prepared balsamic vinaigrette in a closed container in the fridge for up to one week.
Add the vegetables to a large mixing bowl if you’re making the roasted Brussels sprouts the same day.
How Long Do I Have To Roast the Brussels?
Pour the balsamic vinaigrette over the Brussels sprouts and use your hands to toss them in the vinaigrette. Make sure each sprout is coated in the vinaigrette.
I don’t like adding too much dressing to my vegetables, especially when roasting them. I prefer to taste the natural flavor of the Brussels sprouts. As a result, this recipe makes enough balsamic vinaigrette to lightly coat the Brussels. Double the vinaigrette recipe if you prefer more balsamic and less Brussels sprouts flavor.
Arrange the balsamic Brussels on a bare sheet pan in a single layer with the cut side facing down. There’s no need to oil or grease the pan since the balsamic vinaigrette contains oil, though you can lightly grease the pan if it makes you feel more comfortable. Arranging the Brussels cut side down guarantees a perfectly caramelized sprout after roasting. The hot metal sears the sprouts perfectly as opposed to leaving the Brussels bobbing and weaving on their curved sides. Try not to crowd them too much on the pan. They will shrink but need space, so they roast instead of steam.
How Do I Serve Roasted Brussels Sprouts?
Roast Brussels sprouts in a 425°F (220°C) oven for 20-25 minutes or until charred.
Allow the roasted Brussels sprouts to cool on the pan for 1 minute before removing them with a spatula.
What Recipes Can I Serve These With?
Roasted balsamic Brussels sprouts are a great side dish with baked, grilled, or fried proteins. A few of my favorite recipes to serve with them are:
- Grilled Thick-Cut Pork Chops
- Coffee-Rubbed Smoked Beef Brisket
- Ham with Spiced Brown Sugar Pineapple Glaze
- Chicken-Fried Chicken with Pan Gravy
These roasted Brussels sprouts are also a tasty appetizer.
How Do I Store Leftovers?
Store leftover roasted Brussels sprouts in an airtight container in the fridge for 4 days.
To reheat Brussels sprouts, microwave them for 1 1/2-2 minutes on medium power. You can also reheat them in a 200°F (90°C) oven for 10 minutes.
Can I Freeze Roasted Brussels Sprouts?
The most efficient way to freeze roasted Brussels sprouts is to first allow them to cool completely in the pan. After they cool, put the pan in the freezer. Once the Brussels sprouts are frozen, remove them from the pan using a spatula. Store them in a freezer-safe bag for up to 2 months. I like this method of freezing Brussels because it allows me to heat up the amount I want instead of being forced to thaw and heat a blob of them. Just pour out the amount you want to reheat and, after thawing in the fridge, reheat them following the instructions above.
My Roasted Balsamic Brussels Sprouts are one of my family’s favorite side dish recipes, and for good reason. The caramelization achieved with roasting gives the Brussels a smoky, nutty flavor. The rosemary and balsamic flavors of the vinaigrette just add to the flavor. This is one of the easiest side dish recipes you’ll make, so pin it to your sides board for easy finding later. Don’t forget to share it with your friends and family, too!
Roasted Balsamic Brussels Sprouts
at Sense & EdibilityEquipment
- half sheet pan
- immersion blender
Ingredients
- 3 tablespoons (45 milliliters) balsamic vinegar
- 1 tablespoon (15 milliliters) olive oil
- 2 large cloves garlic peeled and rough chopped
- 2 stems fresh rosemary leaves about 1 heaping tablespoon or 10 grams
- 1/2 tablespoon (10 grams) Dijon mustard
- 1 teaspoon (6 grams) kosher salt
- 1/4 teaspoon black pepper
- 2 pounds (710 grams) Brussels sprouts trimmed, rinsed and dried well, and sliced in halves lengthwise
Instructions
- Heat an oven to 425°F (220°C).
Prepare the Balsamic Vinaigrette
- Add the balsamic vinegar, olive oil, garlic, rosemary, Dijon mustard, kosher salt, and black pepper to a pint-sized mason jar. Use an immersion blender, set to medium speed, to blend these ingredients together for 60-90 seconds.
Dress the Brussels Sprouts
- Add the Brussels sprouts to a large mixing bowl.Pour the balsamic vinaigrette over the Brussels sprouts and use your hands to toss them in the vinaigrette ensuring each sprout is coated in the vinaigrette.
- Arrange the balsamic Brussels on a bare sheet pan in a single layer with the cut side facing down. Avoid crowding them too much on the pan.
Roast the Brussels Sprouts
- Roast Brussels sprouts in a 425°F (220°C) oven for 20-25 minutes or until charred.
- Allow the roasted Brussels sprouts to cool on the pan for 1 minute before removing them with a spatula. Serve roasted balsamic Brussels sprouts as a side dish with baked, grilled, or fried proteins.
Notes
- Replace the balsamic vinegar with soy sauce (for an Asian flair), white balsamic vinegar, or red or white wine vinegar.
- You can replace the balsamic vinegar with lemon juice or malt vinegar, but you'll need to add 1 tablespoon (20 grams) of honey or sugar to offset the acidity.
- Replace the fresh rosemary with 1 teaspoon (1g) dried crushed rosemary.
- Swap the Dijon mustard for prepared yellow mustard or whole grain, spicy mustard.
- When shopping for Brussels sprouts, choose firm, tight buds that are 3/4- 1 1/2 inches (2-4cm) in size with bright green and blemish-free leaves.
- I recommend making the balsamic vinaigrette with an immersion blender because there's not enough liquid to blend it in a traditional blender.
- Make this balsamic vinaigrette a week before using it and store it in an airtight container or jar in the fridge for up to one week.
- Double the balsamic vinaigrette if you prefer more balsamic and less Brussels sprouts flavor or to use it as a marinade or salad dressing.
- It isn't necessary to grease the pan because the balsamic vinaigrette contains oil, but you can lightly grease the pan if you feel more comfortable doing so.
- Arranging the Brussels cut side down guarantees a perfectly caramelized sprout after roasting.
- Roasted Brussels sprouts also make a great appetizer.
- Store leftover roasted Brussels sprouts in an airtight container in the fridge for 4 days.
- To reheat Brussels sprouts, microwave them for 1 1/2-2 minutes on medium power. You can also reheat them in a 200°F (90°C) oven for 10 minutes.
- Allow the Brussels to cool completely on the pan, then put the pan in the freezer to freeze them until solid.
- Once the Brussels sprouts are frozen, remove them from the pan using a spatula and transfer them to a freezer-safe bag for up to 2 months.
- Remove the amount of Brussels you want to reheat, thaw them overnight, and reheat them following the instructions above.
I love roasted Brussels sprouts, but tossing them in the Balsamic vinaigrette took them to a whole new level! They were so flavorful and very easy to make. My whole family loved them!
I’m happy to hear that, Marsha!