Garlic and Balsamic Roasted Brussel Sprouts

I was one of the weird kids who actually liked brussel sprouts (and beets and tofu!)  For the majority of kids who grew into adulthood never liking brussel sprouts this recipe might change your mind. It’s a simple preparation of tossing the sprouts in olive oil, balsamic vinegar and garlic. The garlic roasts and becomes from fragrant while the balsamic vinegar caramelizes the brussel sprouts. The outside should be a tiny bit crunchy, not soft. The result is savory and delicious. The recipe would work great with pine nuts, walnuts, or parmesan cheese as well.

Garlic and Balsamic Roasted Brussel Sprouts
(makes 3-4 servings)
Printable Version


  • 12 brussel sprouts, rinsed, outer leaves removed, ends cut off and halved
  • olive oil, for tossing
  • balsamic vinegar, for tossing
  • 1 clove garlic, minced
  • salt and pepper to taste


  1. In a large bowl, toss the sprouts in the olive oil, garlic, and balsamic vinegar.  Let sit for 5-10 minutes
  2. On a lightly oiled baking sheet, place the sprouts cut side down on the sheet.
  3. Bake in a preheated 375F oven for 20 minutes.
  4. Turn the sprouts cut side up over and bake for another 10 minutes until lightly browned.

4 Thoughts on “Garlic and Balsamic Roasted Brussel Sprouts

  1. It makes me happy to know that I wasn’t the only kid who liked tofu. I sometimes feel like the only adult who likes it too. Brussel sprouts, though, were served to me very undercooked by a friend’s mom and so I was never really a fan. About a month ago I tried them again and I’m seriously hooked. Can’t get enough of them. Will be trying out this recipe ASAP! Looks simple and wonderfully tasty!

  2. Raymond J. Benedetti on August 26, 2012 at 3:04 pm said:

    You think that’s weird I’ve always been a foodie and I grew up on mashed turnips which are always or most of the time an acquired taste but I think that’s what make my palate so keen

  3. Great recipe, thanks for posting it. Looking forward to trying out other ones.

  4. Michelle Kennedy on April 19, 2014 at 6:43 pm said:

    I made these for Easter tonight and everyone loved them!

Leave a Reply

Your email address will not be published. Required fields are marked *

Loading Facebook Comments ...

Post Navigation