If you think you hate Brussels sprouts, please give them one final try. Roasting them in balsamic vinegar totally changes the flavour and even the biggest sprout haters can be converted. Trust me! These sweet and crispy Roasted Brussels Sprouts make a tasty side dish any time of the year, or a delicious snack.
Balsamic Roasted Brussel Sprouts
Brussels sprouts season is here and I am happy about that. Although you wouldn’t normally look at these little balls of green (and sometimes purple) as being a snack, once roasted they completely change in taste and they make a healthy winter snack or side dish.
You can also add any flavour to them to suit your tastes. I used garlic and balsamic this time, but they are nice with paprika and chilli too. Sriracha drizzled on top is the way forward.
Oven Roasted Brussel Sprouts
If there is one thing that will cause an argument over a British Christmas table this year it will be brussels sprouts and the argument will be over whether you love them or hate them. They are kind of like Marmite and they divide the nation.
Most kids in the UK were probably forced to eat over-boiled sprouts when they were younger and hate them because of it. But I am here to show you that they can taste SO much better than the bland sprouts you used to have as a kid.
With plenty of flavour and some roasting, these sprouts transform. Trust me! Never boil a sprout again!
Roasted Brussel Sprouts
I made these for a dinner party a few years ago and when I told our guests that sprouts were on the menu, their faces dropped. I was looking forward to seeing those frowns upside down when I served them roasted in balsamic and garlic and I won everyone over with them, even someone that said they hated Brussels sprouts. WIN!
These are most definitely going to be on our Christmas dinner table this year. It sounds crazy to refer to sprouts as being buttery, but these really are. Hands down my favourite healthy snack at the moment.
Ingredients needed to make a Balsamic Roasted Brussel Sprouts (serves 2)
- 500g Brussels Sprouts
- 3 Shallots
- 3 Garlic cloves
- 1 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- Sea salt and black pepper
How To Make Balsamic Roasted Brussel Sprouts – Step by Step
One: Chop off the ends of the sprouts and remove any loose outer leaves. Cut the larger sprouts in half if needed.
Two: Place the sprouts and shallots in a bowl and add the oil, balsamic and garlic and sprinkle over a little salt and some pepper. Gently mix so not to displace any further leaves.
Three: Put in a oven proof dish and cook at 220°C/400°F for 30 minutes.
Other Side Dishes To Try:
Some extra tips for these Balsamic Roasted Brussel Sprouts:
- If balsamic isn’t your thing, then you could roast them in olive oil, paprika and chilli.
- Add some herbs with some chopped up thyme or rosemary.
- Make these roasted sprouts a little more indulgent by adding some chopped bacon just before roasting.
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DON’T FORGET TO RATE THE RECIPE ↓
Balsamic Roasted Brussels Sprouts
- 500 g Brussels Sprouts
- 1 tbsp Olive Oil
- 2 tbsp Balsamic vinegar
- 3 Garlic cloves, crushed
- 3 Shallots, finely chopped
- Sea salt and pepper
- Chop off the ends of the sprouts and remove any loose outer leaves. Cut the larger sprouts in half if needed.
- Place the sprouts and shallots in a bowl and add the oil, balsamic and garlic and sprinkle over a little salt and some pepper. Gently mix so not to displace any further leaves.
- Put in a oven proof dish and cook at 220°C/400°F for 30 minutes.