Am I the only one who finds it weird that “brussels sprouts” has an ‘s’ after the ‘l’? I grew up calling them “brussel sprouts”, so that extra ‘s’ just trips me up every time. Thoughts like these are how I wind up googling things like “brussels sprouts name origin”, because apparently that’s what I do in my not-so-free time.
So here’s a fact: Modern brussels sprouts were first grown in Brussels (aka Belgium) – and thus they’re called Brussels Sprouts. #goodtoknow
Whatever you want to call them, I love, love, love brussels sprouts, and when I discovered that you can roast them, toss them in balsamic, and turn them into the easiest and tastiest veggie side dish ever, I loved them even more. Maybe this is old news to you, but I’ll bet there are some of you who have never done this before, and you’re missing out! Brussels sprouts are good, but balsamic roasted brussels sprouts are good x 10.
This is a super easy dish; there’s about 5 minutes of prep time (maybeeee 10 if you’re slow like me), and another 20-ish minutes of baking time, and BAM, your done. Plus, there’s a whopping 5 ingredients you need to make these, all of which you’re bound to have in your kitchen already – brussels sprouts (the goods), olive oil, vinegar, salt, and pepper. Simple. All the magic happens in the oven, where your brussels sprouts get tender, the edges brown, and the thin little outer leaves get all crispy and flaky. Toss them in some tangy-sweet balsamic vinegar once they’re baked, and the flavors just meld together perfectly. If you’ve never made this before and you’re questioning the whole balsamic thing, TRUST ME, it works!
This is just in time for Thanksgiving because I definitely see these roasted brussels sprouts on my table, right next to the mashed potatoes and soft dinner rolls. In a dinner filled with life’s best buttery carbs, you can at least pile on the brussels sprouts and feel good about it. Yeah, they’re veggies, but they’re the kind of veggies you’ll actually want to eat. I could honestly eat them for lunch or dinner, fresh or as leftovers, because they’re just that good.
Roasting brussels sprouts gives them a golden-brown crispness that, when mixed with tangy-sweet balsamic vinegar, becomes a flavor-filled dish. It's easy, vegetarian, and requires virtually no prep time!
- 1 1/2 pounds brussels sprouts
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt
- 2 tablespoons balsamic vinegar
- freshly ground pepper, to taste
- Preheat oven to 450ºF with oven rack in the upper third position. Line a baking sheet with parchment paper*.
- Rinse brussels sprouts, cut off the ends, and halve. Place in a large bowl, drizzle over the olive oil, and sprinkle on the salt. Toss to evenly coat the brussels sprouts.
- Spread brussels sprouts onto a parchment-lined baking sheet in a flat layer. Bake for 8 minutes. Flip brussels sprouts so flat (cut) sides are down and bake another 8 minutes. Toss if needed to prevent excess browning on one side and bake another 5-10 minutes, until fork-tender and browned as desired.
- Transfer to a large serving bowl and toss with vinegar. Top with freshly ground pepper and serve immediately.
*Make sure that the parchment paper you use is safe up to 450ºF. (Mine states 425º, but I've safely baked with it at 450ºF.)