These Balsamic Sea Salt Roasted Brussel Sprouts are crispy, savory and healthy. And oh so easy to make! Try out this roasted brussel sprouts recipe for the most delicious vegan and paleo side that everyone will gobble right up!
Brussel sprouts lovers, have we got some delicious recipes for you! Whether it’s these balsamic sea salt roasted brussel sprouts or these bacon-wrapped brussel sprouts or even this roasted brussel sprout salad with quinoa, you’ll never wonder what to make with your brussel sprouts again.
Fresh vs Frozen Brussel Sprouts
Did you know…I didn’t eat my first brussel sprouts until college AND I thought they sucked. At that time, my sister and I were really into Tina’s blog and she ate brussel sprouts like they were going out of style. Naturally, we wanted to be just like her and eat brussel sprouts, too.
So what did we do? Bought frozen brussel sprouts and steamed them. YUCK. We didn’t even season them. YUCK again. It wasn’t until a few years later, when I ate a proper roasted brussel sprout at a restaurant really fell in love with them.
In my opinion, the best ways to cook brussel sprouts are either on the grill or in the oven. Never again will I go the steam route 😛 And never would I ever recommend frozen brussels. Not only are they mushy regardless of how you cooked them, but fresh brussels also retain much more of their nutrients. Aka: more antioxidants and good stuff in your tum 😀
How to Slice Brussel Sprouts
Slicing brussel sprouts can seem intimidating! Where to cut, how many times to cut, etc. But we’re here to tell you that all you need to do once you’ve washed your brussels is cut the bottom of each brussel, slice in half, drizzle with EVOO, and then season away.
How To Roast Brussel Sprouts
I always start off fresh brussel sprouts with copious amounts of olive oil and sea salt, and then go from there with seasoning depending on what I’m serving them with. In this recipe, I added two of my favorite flavors —> balsamic and garlic. YUM. And YUM. The garlic flavor gets infused throughout during the roasting process, and the balsamic caramelizes. Mmm.
Here are a few more of our top roasted brussel sprout tips:
- Make sure you wash your brussel sprouts and pat them dry
- We can’t say this enough: use fresh brussel sprouts! We would never recommend using frozen brussels 🙂
- You can roast your brussel sprouts in the oven or on the grill, just make sure you set your temperature to 450ºF.
- We love roasting brussel sprouts with balsamic, olive oil, and garlic. But feel free to add your favorite spice combination to your brussel sprouts — get creative!
- Cook them longer than you think! The inside takes a little longer than most vegetables to fully cook, and the crispier the better on the outside!
More Brussel Sprouts Recipes
- Parmesan Roasted Brussels Sprouts
- Bacon Wrapped Brussels Sprouts
- Roasted Brussels Sprout Polenta Bowls
- How to Rast Brussels Sprouts
Balsamic Sea Salt Roasted Brussel Sprouts
Ingredients
- 1 lb. brussel sprouts halved
- 2-3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons aged balsamic vinegar
- 1/2 teaspoon sea salt
Instructions
- First, preheat oven to 375ºF.
- Then, prep brussel sprouts by washing and patting dry. Slice off the end and then slice in half. Place on a large baking sheet.
- Drizzle with a generous amount of olive oil, and sprinkle on minced garlic, balsamic vinegar, and sea salt.
- Using your hands, toss brussel sprouts to make sure that everything is evenly coated and spiced.
- Place in oven for 23-27 minutes.
Do you roast at at 375 or 450. It has both those temps
375ºF!
So stinkin’ good!!!
Roast them all the time but I never thought to add balsamic. Yum! I tried this recipe, however, and the brussel sprouts didn’t cook all the way. Maybe mine were too big?
What the heck is EVOO?
This will be on my table for Thanksgiving and again for New Year’s Day dinner. I’ve finally learned how to make Brussel Sprouts at home. I’ve had to go out all of these years for a simple solution….
YESSSS! I love brussels.
I have never tried to roast them, though. But I am going to try that the next time I have them. I only wished they had a place where I could buy them where i live
There are many places in the world where you can go, explore the culinary culture, the people of their land. However, the dominant condition is money and health. I like to enjoy delicious food, strange. I think this is also the interest of many others
Do you think I can add cubed butternut squash to this recipe or does the squash need more roasting time than the sprouts?
Hey Katie! You could totally add cubed squash. The cook time will be about the same!
Oh my goodness. Between the harvest salad (maple balsamic?! yes please) and the brussels, this is foodie heaven. We are hosting Thanksgiving this year so this is the perfect inspiration!
Your comments as you go along are so funny!you are saying what the rest of us are thinking! I have had this before and let me tell you I eat the whole thing! Absolutely amazing!
Hahaha 🙂 I’m glad you loved them!
Could I substitute coconut oil for olive oil?
Absolutely!
So I made these on Monday. It’s the first time I’ve had roasted sprouts. Up till now, I’ve had them steamed with butter sauce (never happening again, ’cause my partner in nomming can’t have dairy anymore) or just steamed by themselves. May not have worked for you, but I enjoyed the crap out of them that way. But I figured I’d try branching out, and I’ve seen so many tasty recipes for roasting these suckers! It was a messy process (and that garlic angered me so much! Every time I thought I found a nice big clove, it broke up into a billion tiny ones!), and I wasn’t sure what to expect, but I got an edible finished product. Should they be crunchy? Mine weren’t. I did make them over parchment paper (our pans are gross and forbidden to touch food). Also I maybe didn’t put them in long enough? Not sure. But they taste pretty good. Just finished off some leftovers. The first few bites are… almost gross. But it grows on me quick. Tastes almost like Asian food. (I should also mention I didn’t use aged balsamic, just normal… dunno if that hurt anything.) Maybe that’s because of the texture? Reminding me of the cabbage from takeout? I will definitely continue to try roasted sprouts, though.
I made these last night and they’re absolutely delicious!!
If you ask me, this is the only way to eat brussels! Yum!
WERDDDDD!
Brussels Sprouts are SO good! I have never tried to roast them, though. But I am going to try that the next time I have them! 🙂
Wah! SO easy! How do you usually cook your Brussels, then?
Brussels Sprouts are definitely one of my favorite vegetables at the moment, I was so happy when they were in season again!
RIGHT?! They are always my favorite vegetable!
YES. Brussels Spouts are a staple in my kitchen and balsamic is a MUST! All of these recipes look fantastic! Going to have to have a turkey day trial run and make them all 🙂
Every day should be a Turkey Day trial run. Then we’d all be 5000 pounds.
I’ll just have the brussels sprouts, no turkey needed!
🙂 I’m with you. Maybe a side of apple pie, too.
All of these look so. damn. good. And how those Brussels sprouts are slightly burnt on the outside…my weakness! Can’t wait to make some of these for Thanksgiving!
RIGHT?! The more caramelized the BETTER. Palease.
Brussels sprouts are my obsession. And all of these recipes look amazing. If only I could get my family to let me plan the Thanksgiving menu, I’d be all set with these delicious, healthier ideas!
My family hands me the ropes and says GO! My mom and I cook every year. IT’S SO FUN.
Can you use red wine vinegar since that is all I have