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
- 1 lb. brussel sprouts, halved
- 2–3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons aged balsamic vinegar
- 1/2 teaspoon sea salt
- 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.
Nutrition FactsServing Size: 1/4 recipe Calories: 138 Sugar: 5 Sodium: 324 Fat: 9 Carbohydrates: 14 Fiber: 4 Protein: 4
Keywords: roasted brussel sprouts