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Roasted Brussels Sprouts with Balsamic Vinegar

Servings: 4
Calories: 100kcal


  • 1 lb Brussels sprouts
  • 1 .5 tbsp olive oil
  • 1/2 tsp salt
  • 2.5 tsp balsamic vinegar
  • 1/4 tsp black pepper


  • Preheat oven to 475°F and line a baking sheet with foil.
  • 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.
  • Dump the sprouts onto the baking sheet. Spread or shake into a single layer. Cover tightly with another layer of aluminum foil. Roast 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 and serve immediately.


Roasted Brussels Sprouts with Balsamic Vinegar Nutrition Label