Roasted Brussels Sprouts

December 5, 2012 by 3 Comments

The perfect addition to any meal is Brussels Sprouts! Just ask our sweeties…wink!   Side dishes can sometimes be challenging to put together.  Here’s a simple recipe that you and your family will enjoy too….Balsamic Roasted Brussels Sprouts.

After whisking together the seasoning, pour over the halved brussels sprouts, give them a toss, and pop them into the oven for about 25 minutes.  You only have to turn them once and they are finished when you see them turn light brown.

These go perfectly with my Crock pot Rotisserie Chicken!


5.0 from 1 reviews

Easy Roasted Brussels Sprouts
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: Vegetable
Serves: 4
  • 2- 3 cups brussels sprouts, sliced in half
  • dash salt and pepper, to taste
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil
  1. Pre-heat oven to 375 degrees.
  2. Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.
  3. Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat.
  4. Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.

Linking up at: Savvy Southern Style, Between Naps on the Porch


3 Responses to “Roasted Brussels Sprouts”
  1. Sandy says:

    I hated (strong enough?) brussels sprouts when I was a child. Always found the smallest ones to leaf up and spread around my plate so it “looked” like I ate some. No one could have ever predicted that fifty some years later, I would serve them at our family’s Thanksgiving dinner. Thought I had the balsamic vinegar in the pantry. Never checked. Sooo, when it came to prep time, I drizzled maple syrup as the balsamic vinegar substitute. The kitchen fairies were on my side. The roasted brussels sprouts were a hit.

  2. Carol says:

    Oh, yum! This sounds really good!

  3. Miss Kitty says:

    I really don’t like vegetables but I am on a diet and I have to learn to eat them. THIS recipe actually looks like it would make the brussles sprouts taste good (and it is easy…another big plus!). Thanks for sharing your recipe…I saw your post over at Metamorphosis Monday party.

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