Garlic Roasted Brussel Sprouts with Balsamic

These garlic brussel sprouts with balsamic are tossed with olive oil, balsamic vinegar, fresh garlic, salt and pepper. They’re roasted until they’re tender and caramelized. These compliment any main and make for the perfect, healthy side dish. 

Brussel sprouts gain so much flavor when they’re baked. These garlic roasted brussel sprouts are crispy, savory, and tangy from the balsamic. They are extremely easy to prep. We use simple, easy to find ingredients that you probably already have on hand. All you need is a baking dish and you’re ready to bake. 

The Ingredients 

• Brussel Sprouts - you will need one pound of fresh brussel sprouts, do not substitute for frozen. Make sure they’re trimmed, halved, and rinsed. More on this later. 

• Olive Oil - use a good olive oil, try not to substitute for vegetable or it will be lacking the flavor that olive oil has. You could even try an infused olive oil. My favorite is garlic infused. 

• Balsamic Vinegar - this is going to give your brussel sprouts that caramelized color and add that tanginess. 

• Garlic - this recipe uses five cloves of fresh garlic. To get the best flavor, you must use fresh. However, you can substitute pre-packaged already minced garlic. I don’t recommend substituting for garlic powder. 

• Salt and Pepper - sprinkle a bit here and there are your discretion. I use seasoned salt because I love the flavor. Try using a seasoned salt if you have it on hand! 

How To Trim Brussel Sprouts 

Trimming your brussel sprouts is easy. Don’t be intimidated by a fresh bag of brussel sprouts anymore. When you’re buying brussel sprouts look for those that have a pale to dark green color for the best results. Use them within 3-4 days of buying because they will go bad quickly. 

1. The first thing you want to do is trip the bottoms off. This is the part where the stem was attached. Don’t trim too far up or the outer leaves will flake off. Don’t worry if a few flake off, you just don’t want the brussel sprouts to fall apart. 
2. Remove any outer leaves that are browned or wilted. Sometimes these fall off on their own as you’re preparing the brussel sprouts. 
3. Cut your brussel sprouts in half and rinse. Let the excess water drip off before adding your seasonings 

That’s all you have to do and you’re done! Trimming and preparing your brussel sprouts only takes a few minutes and it’s easy to do! 

How The Garlic Roasted Brussel Sprouts are Cooked 

In this recipe the roasted garlic brussel sprouts are baked in the oven. You’ll start by preheating the oven to 400 degrees. While your oven is preheating, prep the brussel sprouts by trimming and halving them. Place your brussel sprouts into a baking dish, add the olive oil, balsamic vinegar, minced garlic cloves, and top with salt and pepper. 

Stir well to make sure the brussel sprouts are covered. Place in the oven and bake for 35-40 minutes. Stir half way through to make sure the brussel sprouts are cooked evenly. Have these bake while you’re preparing your main meal. 

Alternative Ways to Cook The Garlic Roasted Brussel Sprouts with Balsamic 

If you’re looking to cook these a little bit quicker you can grab your skillet and cook these on the stove. To do this you’ll start by heating oil over medium heat. Once heated, add your garlic and sauté until fragrant. Add your brussel sprouts flat side down, top with salt and pepper. 

Cook until half side down until caramelized, once the brussel sprouts are browned stir and continue cooking for about 6-8 more minutes until they’ve softened to your preference. Once the brussel sprouts are done remove from heat and stir in the balsamic vinegar. Serve warm.

Storing The Brussel Sprouts 

Storing brussel sprouts for leftovers or meal prepping is easy. You can place them in the refrigerator for up to a week in a sealed container. We’ve done this many times and they turn out great. Reheat in the microwave in 30 second increments. 

Can you freeze cooked brussel sprouts? Yes! Brussel sprouts freeze very well. You can freeze them for up to 12 months. The only disclaimer I have is that they might have a texture change and may become softer. Let the brussel sprouts come to room temperature after cooking before placing in the freezer. 

To reheat from frozen, let them thaw completely first. They can be microwaved in 30 second increments or baked in the oven (after they’ve thawed) for 15-20 minutes or until they’re warmed through.