Roasted Brussels Sprouts
These Balsamic Roasted Brussels Sprouts will quickly become your new favorite healthy side dish or snack! They are incredibly addicting and easy to make, NOT to mention they are Paleo and Whole30 compliant. I reveal a secret trick for how to make these brussels crispy toward the end of roasting.
Growing up I was not a huge fan of brussels sprouts, BUT that must of been because I never had them roasted in the oven with balsamic vinegar. Balsamic Roasted Brussels Sprouts have quickly become my new favorite side dish for healthy family dinners. The dark color is from mixing the sprouts in with the balsamic vinegar.
You can enjoy this side dish any time of day. You can even add some bacon and call it a complete meal by itself … I mean bacon makes everything better right (insert shoulder shrug here)?!?! These brussels sprouts are insanely delicious paired with my Sweet Potato Hash.
Why I LOVE These Balsamic Roasted Brussels Sprouts
- Incredibly healthy side dish packed with key nutrients.
- Quick and easy recipe.
- They are Paleo and Whole30 compliant.
- Sprouts are delicious any time of the day and pair well with tons of main dishes.
- You can add in bacon to spice things up a bit … BECAUSE who doesn’t love bacon?!?!
- You can reheat, and they are almost as delicious as fresh out of the oven… ALMOST!
How To Cook Brussels Sprouts?
Here is a brief rundown of the balsamic roasted brussels sprouts recipe. The exact ingredients and recipe instructions are at the bottom of this post on the recipe card.
You will need brussels sprouts, balsamic vinegar, olive oil or coconut oil, garlic granules, sea salt, and pepper.
Preheat your oven to 400 degrees. Coat your sheet pan with olive oil (or coconut oil).
Cut the ends off of your brussels sprouts, cut them in half, and add them to a large mixing bowl. Add some of your oil and balsamic. Then add half of your seasonings and mix until well coated.
Spread them on your sheet pan to form a single layer. We love to add the outer layers of leaves that fall off as well. They get crunchy and my girls call them brussels sprout chips.
Bake for 25-35 minutes at 400 degrees and then put them back in the bowl to add the rest of the balsamic vinegar and seasonings. Serve immediately.
SECRET TRICK: For an extra crispy outer layer you can broil for the last few minutes before removing from the oven.
I have four girls; a 13 year old, 5 year old, 8 month old, and currently a 2.5 year old foster daughter, and they LOVE these roasted little powerhouse veggies. Well, to be honest, the 2.5 year old only loves what we call brussel sprout chips (the outer leaves that come off while cutting in half and get crispy when roasting).
We are on a journey in our home to minimize toxins, and eat healthy. These brussels sprouts are Paleo and Whole30 compliant, and packed full of key nutrients.
Brussel Sprouts Nutrition Information
As stated from WH Foods
“Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.”
Head over to the their site for a complete and detailed list of the health benefits brussels sprouts provide.
My Other Recipes That Pair Well With Roasted Brussels Sprouts
Balsamic Roasted Brussels Sprouts
- 1 1/2 lbs Brussels Sprouts
- 3 tbsp Olive Oil or melted coconut oil Separated
- 3 tbsp Balsamic Vinegar Separated
- 1 tbsp Garlic Granules
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
Preheat your oven to 400 degrees and wash your brussels sprouts.
Chop the ends of your brussels sprouts off and then cut into halves (see notes).
Place your brussels sprouts, 1 tbsp of balsamic vinegar, 1 tbsp of oil, and half of your seasonings in your bowl and coat evenly. (see notes)
Coat your baking sheet with oil and transfer your brussels sprouts to the sheet in a single layer.
Roast until carmalized and tender, about 25-35 minutes. Serve immidiately.
This next step is optional - I like to move my brussels to the top rack and broil with the oven door cracked for about 2-4 minutes until they are a little crispy on the outside. Then serve immidiately.
*I cut brussels sprouts in half horizontaly allowing more of the outer leaves to fall off. My girls love to eat the roasted brussels sprout leaves (they call them brussels sprout chips). You can also cut vertically keeping the majority of the leaves on. *This recipe does not have to be exact. You can eyeball your balsamic vinegar, oil, and seasonings adding the amount you think looks good.