Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussel Sprouts in a pink bowl garnished with rosemary.

Roasted Balsamic Brussels Sprouts

Course: Appetizer, Side Dish

Cuisine: North American

Keyword: balsamic vinegar, brussels sprouts

Prep Time: 17

Cook Time: 23

Total Time: 40

Servings: servings

Calories: 96kcal

Author: Marta Rivera

Roasted Balsamic Brussels Sprouts are tossed in a flavorful balsamic vinaigrette and then roasted until charred, which gives them a smoky, nutty flavor.

Print Recipe

Equipment

immersion blender
half sheet pan

Ingredients

3 tablespoons (45 milliliters) balsamic vinegar
1 tablespoon (15 milliliters) extra virgin olive oil
2 cloves garlic rough chopped
2 stems fresh rosemary leaves (1 heaping tablespoon or 4 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 rinsed, dried well, trimmed and sliced in half lengthwise

Instructions

Heat an oven to 425°F.

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.
With an immersion blender set to medium speed, blend contents of the jar for 60-90 seconds or until smooth.

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.

Roast the Brussels Sprouts

Arrange the balsamic Brussels on a bare sheet pan in a single layer with the cut side facing down.
Roast Brussels sprouts 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.
Roasted balsamic Brussels sprouts are a great side dish with baked, grilled, or fried proteins.

Notes

Swaps and Substitutions:

You can replace the balsamic vinegar with soy sauce (for an Asian flair), white balsamic vinegar, or red or white wine vinegar.
You can also replace the balsamic vinegar with lemon juice or malt vinegar can replace the balsamic, but add 1 tablespoon (20g) of honey or brown sugar to offset the acidity.
Replace the Dijon mustard with prepared yellow mustard, brown mustard, or whole grain spicy mustard.
Replace the fresh rosemary leaves with 1 teaspoon (1g) crushed dried rosemary.
Add 1/2 teaspoon crushed red pepper for spicy roasted balsamic Brussels sprouts.

Tips and Techniques:

Because there's not enough liquid to blend the balsamic vinaigrette in a traditional blender, I recommend using an immersion blender to make it.
You can double the balsamic vinaigrette recipe if you prefer more balsamic and less Brussels sprouts flavor or to use it as a marinade or salad dressing.
You can make the balsamic vinaigrette a week before and store it in a closed container or jar in the fridge for up to one week.
When shopping for Brussels sprouts, choose firm buds that are 3/4- 1 1/2 inches (2-4cm) in size with bright green, blemish-free leaves.
You don't need to grease the pan because the balsamic vinaigrette contains oil, but you can lightly grease it prefer.
Roasted Brussels sprouts also make a great appetizer.

Storage Instructions:

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.

Freezing Instructions:

This method of freezing Brussels allows you to heat up the amount you want instead of a whole batch.

Leave the Brussels on the pan to cool completely.
After they cool, put the pan in the freezer to freeze the Brussels until solid.
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.
Remove the amount you want to reheat. Thaw them in the fridge overnight and reheat them following the instructions above.

Nutrition