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    Home » Side Dishes » Oven Roasted Brussel Sprouts with Balsamic

    Oven Roasted Brussel Sprouts with Balsamic

    Published: Oct 25, 2020 · Modified: Jan 26, 2022 by Kristi · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Your kids will love these perfectly roasted restaurant style Brussel sprouts with balsamic! They are made in the oven with just three ingredients (plus salt & pepper), and are ready in no time!

    Roasted brussel sprouts on a baking stone.

    You may just want to make a ton because leftover Brussel sprouts can easily be used in omelets, egg scrambles, as a topping on salads or even as a topping for nachos! Try it!

    Roasted Brussel sprouts make an easy side dish. Serve this alongside marinated chicken, turkey burgers, or salmon!

    I know, I know... there are a lot of skeptics out there. I once was one! Trust me, these are so absolutely delicious!

    And, if you are looking for more Fall vegetable dishes for kids, check out my kale salad and roasted root vegetable recipes!

    Why This Recipe is so Great

    • Prepping Brussel sprouts correctly and cooking them on high heat lessens the cooking time.
    • Splashing the balsamic on right as the brussel sprouts come out of the oven is key to getting the sweet maple, caramelized flavor and texture that kids love!
    • Leftovers (if there are any!) can be used in salads, omelets, or re-crisped in an air fryer.

    Ingredient Notes

    • Brussel Sprouts Rich in vitamin C, vitamin K, folate, carotenoids, and fiber
    • Olive oil I use extra virgin olive oil because it contains omega-3 fats and has a pleasant flavor.
    • Balsamic vinegar Adds flavor and a caramelized texture.

    Step-by-Step Instructions

    Hand using a knife to cut and end off of a Brussel sprout

    Here’s a overview of the steps to make the best restaurant quality brussel sprouts!. For the full list of ingredients and instructions, scroll down to the recipe.

    1. Cut the small rough ends off of the bottom of each Brussel sprout. I suggest using a good quality sharp knife.
    2. Cut each Brussel sprout in half, lengthwise. This helps reduce the roasting time.
    3. Drizzle one tablespoon of olive oil over the Brussel sprouts and toss to coat.
    4. Sprinkle salt and just a pinch of pepper (if your kids really like pepper, feel free to add more than just a pinch) to the Brussel sprouts and toss again.
    5. Spread the Brussel sprouts (including the loose leaves of the Brussel sprouts) out evenly over the rimmed baking sheet or bar pan and roast in the oven until the Brussel sprouts are tender and slightly brown on the tops (but not burnt).
    6. Immediately after you take the Brussel sprouts out of the oven, while they are still hot, drizzle the Balsamic vinegar over the sprouts and toss to coat. Enjoy!
    Brussel sprouts halves and leaves spread out on a rimmed baking sheet

    Expert Tips

    • Do not discard the leaves of the Brussel sprouts that fall off as you cut. The leaves will caramelize and crisp up so nicely!
    • If you are doing this step while the Brussel sprouts are on the baking sheet, using tongs to toss the Brussel sprouts to avoid a mess. Otherwise, if you are using a bowl, a spoon will work just as well.
    • Try to use Brussel sprouts that are uniform in size to ensure even cooking.
    • Spread Brussel sprout halves out in a single layer. A crowded pan is okay but the pieces should not overlap. Use two baking sheets if needed.
    • Cooking time is dependent on the size of the Brussel sprouts. Small Brussel sprouts will be done in about sixteen minutes, while large Brussel sprouts can take up to twenty-five minutes to cook. For this reason, be sure check on them every ~8-10 minutes, carefully toss the Brussel sprouts, and leave them in the oven until they are brown on the edges (the loose leaves will appear to be brown and caramelized).

    Recipe FAQs

    Are Brussel Sprouts Good for You?

    Yes, they are for most people. In fact, Brussel sprouts have a similar nutrient profile to broccoli. If your child has been instructed to follow a low-fiber diet, they should avoid eating Brussel sprouts.

    Can you eat the leaves of Brussel sprouts?

    Yes, you absolutely can eat the leaves of Brussel sprouts. The leaves crisp up nicely and are delicious!

    Can Brussel sprouts be eaten raw?

    Yes, Brussel sprouts can be eaten raw. Raw Brussel sprouts are best enjoyed (especially by kids) when shredded and added to a salad.

    More Delicious Side Dish Recipes

    • Easy Homemade Unsweetened Applesauce
    • Perfectly Roasted Air Fryer Sweet Potato Chunks
    • Super Easy Air Fryer Broccoli Parmesan
    • Easy Vegan Chocolate Avocado Truffles for Kids

    Did your kids love these Brussel sprouts? Please leave a 5-star rating below or a review in the comments section!

    Don't forget to snap a pic of their beautiful bowl of their colorful plate and tag @carrots.and.cookies on Instagram so I can see it. Enjoy!

    Roasted Brussel sprouts

    Easy Roasted Brussel Sprouts

    Kristi
    These healthy oven roasted, restaurant style, Brussel sprouts, made with just three ingredients (plus salt & pepper), will quickly become your kid's new favorite vegetable! This recipe is easy and delicious!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Recipes
    Cuisine American
    Servings 5 servings
    Calories 66 kcal

    Ingredients
      

    • 1 pound Brussel sprouts trimmed and halved lengthwise
    • 1 tablespoon olive oil extra virgin
    • ½ teaspoon sea salt or to taste
    • 1 pinch pepper or to taste
    • 2 teaspoon Balsamic vinegar

    Instructions
     

    • Preheat oven to 425° Fahrenheit.
    • Top Brussel sprouts with olive oil, salt, and pepper. Toss to coat.
    • Spread Brussel sprouts out evenly over a rimmed baking sheet or bar pan.
    • Bake for 8 - 10 minutes (see notes), carefully toss Brussel sprouts, and bake for an additional 8-10 minutes. Brussel sprouts are finished roasting when they are tender, the tops are light brown, and the leaves are crisp (but not burnt).
    • Remove Brussel sprouts from the oven and drizzle with balsamic vinegar. Toss to coat.
    • Serve and enjoy!

    Notes

    Baking time will vary, depending on the size of the Brussel sprouts. Small Brussel sprouts will be ready in 16 minutes, while large Brussel sprouts will take closer to 25 minutes.

    Nutrition

    Calories: 66kcalCarbohydrates: 8gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 256mgPotassium: 355mgFiber: 3gSugar: 2gVitamin A: 684IUVitamin C: 77mgCalcium: 39mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Welcome!

    Hi! I'm Kristi, a dietitian and mom of three. I am all about keeping meals simple, healthy, kid friendly, and delicious!
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