Roasted Brussel Sprouts with Balsamic Vinegar

I never knew I enjoyed brussel sprouts until last weekend. Our friends had us over for an amazing steak dinner and served roasted brussel sprouts on the side. They were sweet, salty, crunchy, and caramelized. I could not stop eating them. I had to make them at home this week and I devoured them again. This is my go to vegetable dish from now on!

Roasted Brussel Sprouts with Balsamic Vinegar

2-3 pounds brussel sprouts, stemmed and quartered* see tip below on how to do this.

3 Tbsp. extra virgin olive oil

1 tsp. salt

1/2 tsp. pepper

2 tsp. good quality balsamic vinegar

truffle salt for garnish-optional

Directions: Preheat oven to 375. Place the brussel sprouts on a large baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat. Roast for 20 minutes tossing them halfway through. Take them out of the  oven and let cool five minutes. Transfer to a serving dish and drizzle with balsamic vinegar. Serve warm. Serves 4. I like to add a touch of truffle salt to the final dish, but that is optional!

Katie’s Tip: To trim a brussel sprout, simply cut off the stem. Any outer leaves that fall off easily remove and discard. In my case, my daughter uses the utter leaves for her cooking experiments! . Then quarter the brussel sprout.

Prepped and ready to roast. This is an easy side dish because you can finsih up dinner while these cook in the oven.

Prepped and ready to roast. This is an easy side dish because you can finsih up dinner while these cook in the oven.

Carmelized brussel sprouts dressed simply in olive oil, salt, pepper, and balsamic vinegar.

Carmelized brussel sprouts dressed simply in olive oil, salt, pepper, and balsamic vinegar.

Maya enjoyed using the leftover brussel sprout leaves to make her own "side dish"

Maya enjoyed using the leftover brussel sprout leaves to make her own “side dish”

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  47. Fredo Reply

    Brussel sprouts ??? You must be running out of ideas. Have a nice day.

    • katie Reply

      Oh Fredo-if you are having one of your feast days, I would highly consider these!

  48. Chandler Reply

    I absolutely love brussel sprouts. I have some in my fridge right now so I can’t wait to make this recipe. Thank you! And, Maya’s “teeth” grin is so cute!

    • katie Reply

      Thanks Chandler! I hope you enjoy them. Let me know how they turn out!

  49. Anonymous Reply

    Hi..I made these last night..yummy! I first tasted roasted brussels sprouts in a cute bistro in LaGrange, and they were tossed with bacon jelly. I sometimes use pepper jelly. If you use parchment paper on your pan, clean up is a breeze. Thanks for the cute pictures too!

    • katie Reply

      Hello! I love your idea of using pepper jelly. I bet that would be amazing. Also good call on the parchment paper. That does save so much time on clean up.