Roasted Balsamic Brussels Sprouts are roasted with crisp edges, and then tossed in syrupy sweet reduced balsamic vinegar. They are the perfect side dish for your holiday table or really any table of your choosing!
I love brussels sprouts, and I have made it my mission in life to convert skeptics into fans. It really is all in the way that you cook them. When I told the kids we were having brussels sprouts with dinner, I was at first met with less than enthused responses. But as soon as I placed these on the dinner table, they were gone almost instantly. These Roasted Balsamic Brussels Sprouts are not the brussies of your youth… especially if what you’re used to are overcooked brussels sprouts out of a can!
In addition to being absolutely delicious (seriously!), brussels sprouts have a ton of health benefits as well. While being high in nutrients such as fiber, vitamin c and vitamin k, they’re also low in calories.
I’ve tossed brussels sprouts with everything from parmesan cheese to cranberries to poppy seeds and bacon. There’s something about the combination of slow roasted red onions and sweet balsamic glaze that make this batch of brussels sprouts something really special.
To make this recipe, start by cutting the brussels sprouts into halves and the red onion into chucks. Next, place the brussels sprouts and onion on a baking sheet and toss them thoroughly with a drizzle of olive oil and a couple pinches of salt. Put them in the oven at 425F degrees for 40 minutes or until the brussels leaves start to crisp and the onions are fork tender. Toss with the reduced balsamic vinegar and you are good to go! It’s super simple.
Are you a brussels sprouts lover or skeptic? Tell me in the comments below! And once you’ve given this recipe a go, tell me if you’re answer is the same then!
Roasted Balsamic Brussels Sprouts
- 1 pound Brussels sprouts
- 1 red onion
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon reduced balsamic vinegar
- Preheat the oven to 425F degrees. Cut the brussels sprouts in half and the red onion into chunks.
- Place the brussels sprouts and onions on a baking sheet, drizzle with the oil and salt, and toss to thoroughly coat.
- Roast until the Brussels sprouts are fork tender and the leaves begin to crisp, about 40 minutes.
- Remove from the oven, and toss with the reduced balsamic vinegar.