Expand the collection of recipe sides with these Easy Roasted Brussels Sprouts. Tossed in garlic and roasted with balsamic vinegar glaze, they are so delicious and nutritious.
This is the best Roasted Brussel Sprouts Recipe because it is so simple to make and tastes awesome. Sometimes the best things in life are the simplest.
Easy Roasted Brussels Sprouts
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Best Roasted Brussel Sprouts Recipe
- Super healthy, Brussels Sprouts are high in vitamins, minerals, fiber, and a great antioxidant. They are considered a superfood so incorporating them into any diet is a good idea!
- Balsamic vinegar, when cooked at high heat, turns almost sweet and syrupy.
- This recipe will work for Brussels roasted in the oven, on the grill, or in the air fryer (like our Air Fryer Brussel Sprouts)
- Brussels sprouts are an easy side to prepare. They go well with a variety of side dishes such as Turkey Breast Cutlets with Dijon Sauce, Low Carb Meatloaf or our Best Pork Loin Roast Recipe.
4 Ingredient Recipe!
BRUSSELS: Choose brussels that have a bright green color. Make sure that there is no yellowing of the leaves or black spots, and that the leaves are tightly packed. The smaller ones tend to be on the sweeter side, whereas the larger ones are a little more bitter. Wash the brussels under cold water without scrubbing. Trim off any of the stems.
VINEGAR: Balsamic vinegar is not like your regular white vinegar. It has a more complex flavor that is sweeter, thicker, and darker. Because of its complexity, it is better for glazes like the one in this recipe. Balsamic comes in so many varieties especially on the shelves of specialty markets, however, a generic brand will work for these brussels.
VARIATIONS: This recipe would also work great with carrots. Other ideas include tossing the brussels with some parmesan and lemon.
Fresh Or Frozen?
Fresh or frozen Brussels can be used for this recipe. For frozen Brussels, don’t defrost before cooking or they will be mushy. Since they are frozen they will be difficult to cut. So, roast them for 10 minutes, then remove them from the oven, cut in half, and resume for the rest of the cooking time or until tender. Frozen Brussels make take a little longer to cook than fresh.
How To Roast Brussel Sprouts In The Oven
A few tiny steps for this delicious side:
- Cut Brussels in half.
- Toss with olive oil, garlic, & vinegar & sprinkle with salt & pepper.
- Place in pan cut side down & roast until tender.
Recipe Tips & Tricks
- Remember to cut off the stem end.
- If the Brussels are large they may need to be quartered. Just make sure that they are all roughly the same size.
- Purchase Brussels that are of similar size if possible. This will help to ensure that they cook uniformly.
- When tossing the Brussels in oil, make sure that they are coated evenly. This will make sure that they come out of the oven crispy and delicious.
More Roasted Veggies!
- Parmesan Roasted Cauliflower – only 3 ingredients
- Perfectly Roasted Peppers Recipe – ready in under 30 minutes
- Roasted Green Beans Recipe – elegant yet easy
- Roasted Keto Asparagus – so easy to make
- Lemon Roasted Cauliflower – so bright & flavorful
Easy Roasted Brussels Sprouts
- 1 ½ pounds Brussels sprouts
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 2 cloves garlic minced
- salt and pepper to taste
- Preheat oven to 400°F.
- Wash and trim Brussels, cutting them in half.
- Toss sprouts with olive oil, balsamic vinegar, and garlic.
- Season with salt and pepper, placing them flat side down on a baking sheet.
- Roast 20-25 minutes or until Brussels are tender.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I’ve tried your roasted Brussels Sprout recipe. It was a big hit and so yummy! I made it according to your recipe. I also tossed another smaller batch with a first cold press Hazelnut oil. This oil is keto and I just wanted to share with you that both were delicious! The Hazelnut gives another boost of flavor. One family member isn’t very interested In Brussels Sprouts, but when offered the Hazelnut version, they had two helpings.
Oooh, thanks for sharing Dee! That sounds so yummy!!