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Roasted Brussels Sprouts with Balsamic Vinegar

Roasted Brussels Sprouts with Balsamic Vinegar

Total Time45 mins
Course: Side Dish
Servings: 4


  • 1 pound Brussels sprouts
  • 1 1/2 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons balsamic vinegar
  • 1/4 teaspoon black pepper


  • Wash hands with soap and water for 20 seconds.
  • Preheat oven to 475°F and line a baking sheet with foil.
  • Gently rub Brussels sprouts under cold running water.
  • Trim the stalk end of the Brussels sprouts. Cut into halves or quarters if desired. Toss them in a large bowl with the olive oil and salt.
  • Pour the sprouts onto the baking sheet. Spread or shake into a single layer. Cover tightly with another layer of aluminum foil.
  • Roast for 10-15 minutes. Remove the foil - the sprouts should be green on the outside, yellow-green in the middle, and just starting to become tender.
  • Drizzle on the balsamic vinegar. Return to the oven and roast for 10-20 more minutes, stirring 1-2 times. Remove from oven when golden-brown spots appear on sprouts, but before the entire sprouts turn brown. Sprinkle pepper over the sprouts.
  • Serve immediately.
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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