Crispy Oven Roasted Brussel Sprouts with Balsamic

Crispy Oven Roasted Brussel Sprouts with Balsamic glaze, a super easy side dish that’s perfect for your Thanksgiving and Christmas holiday table. This is one of my favorite brussel sprouts recipes – learn how to turn sprouts into these crispy irresistible goodness!

Oven Roasted Brussel Sprouts with Balsamic

Alright, let me get straight to the point. I’m straight up addicted to brussel sprouts. To be honest as a kid. I use to hate them. They looked weird, smelt bad and when my mom cooked them everything got worse. I just couldn’t stomach the idea of them.

But now. Oh now. Now I have learned how to transform them into delicious addicting vegetable crack and y’all I just can’t get enough of them.

And now, neither will you!

Are Brussel Sprouts Cabbage?

When you look at a brussel sprout, at first appearance they do look very similar to a cabbage. Even though they look the same, they are not the same. They are however, in the same cruciferous vegetable family! Other veggies in this family include broccoli, kale, cauliflower, and bok choy.

Ingredients you’ll need:

Here are the ingredients you’ll need in order to make this epic brussel sprout recipe!

• Brussels Sprouts – whole fresh brussel sprouts are the way to go
• Olive Oil – to drizzle on top of sprouts before roasting
• Balsamic Vinegar – make sure it’s a good quality vinegar, it will make a huge difference
• Tamari  – adds a nice saltiness to the sprouts, if you don’t have tamari you could also use coconut aminos or soy sauce
• Garlic – minced garlic is the game changer in this recipe

How do you cut and trim Brussel Sprouts?

Even though you might think you just need to cut them in half there is a little bit of “work” to prepping your brussel sprouts before roasting them. To trim Brussel sprouts, start by cutting off the stem at the ends, the flat end of the sprout. Then cut the sprouts in half, if they are larger cut them into quarters. Discard any dirty leaves or leaves that fall off in the process! Place trimmed Brussels sprouts in a colander for the next step…

Can I use frozen Brussel Sprouts?

Honestly, if you are a lover of crispy brussel sprouts then fresh is the way to go. Frozen brussel sprouts will not crisp up the same because they tend to be more wet. Plus, if you’re using fresh the “prepping” process is way less because you don’t have to wait for them to thaw.

How to make Crispy Oven Roasted Brussel Sprouts with Balsamic?

1. Preheat oven to 400°F.
2. To a large bowl add brussels sprouts, olive oil, 2 tablespoon of balsamic vinegar, tamari sauce, garlic clove, salt and pepper. Toss with a spoon to coat all of the brussesl sprouts.
3. Lay brussels sprouts out on a baking sheet cut side down (flat side) and bake for 20 – 25 minutes.
4. Remove from oven and drizzle with remaining balsamic vinegar. Serve.

Can I make my Brussel Sprouts ahead of time?

Yes, you can absolutely make these sprouts ahead of time. You can either trim, cut and marinate the sprouts one day ahead of time or completely roast them 1 day ahead of time. If you choose to roast them they should be kept in an air tight container in the refrigerator and will keep for o 3 to 4 days before reheating to serve.

How to reheat Brussel Sprouts?

For reheating the best way is in the oven. Add cooked Brussels Sprouts to a lightly oiled baking sheet. Heat oven at 350°F and cook for 5 or so minutes, until they are heated through. You could also just reheat in the microwave, but you lose the crispy texture of the sprouts that way. 

Tips & Tricks to Caramelized Crispy Brussel Sprouts:

• Size Matters: I get it some sprouts are small and some are as big as your head. When cutting them try to make sure that your Brussel Sprouts are about the same size before roasting. That means cutting those huge sprouts into quarters if need be.
• Fresh is Best. In my opinion, fresh is always best and definitely with brussel sprouts. Frozen just tend to be more “wet” so they don’t roast and crisp up as well.
• Flat Side Down. It may take an extra minute or to to flip them over, but roasting them flat side down will give you a nice crispy caramelized sprouts that tastes like candy.
• Finishing Drizzle. This recipe calls for a “marinade” or dressing to toss the sprouts in. I actually toss them with half of the mixture, roast them and then drizzle them with the remaining for a fresh pop to brighten them up.

What to serve with Roasted Brussel Sprouts?

• Easy 20 Minute Garlic Butter Baked Salmon in Foil
• The Best Thanksgiving Turkey without Brine
• The Perfect Roasted Chicken (whole chicken)
• Herb Crusted Beef Tenderloin with Horseradish Sauce
• Pan Seared Ribeye with Herb Butter

Print

Other ways to enjoy Brussel Sprouts:

• Maple Dijon Roasted Butternut Squash Brussel Sprout Salad
• Garlic Parmesan Brussel Sprouts
• Healthy Cranberry Apple Brussel Sprout Salad
• Balsamic Roasted Brussel Sprouts with Asparagus

DON’T MISS A RECIPE ->

FACEBOOK | TWITTER | PINTEREST | BLOGLOVIN | INSTAGRAM