• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Side Dishes

    Balsamic Roasted Brussels Sprouts with Garlic

    Lindsay Moe

    54726 shares
    Balsamic Roasted Brussels Sprouts with Garlic - An easy vegan side dish that will make just about anyone fall in love with brussels sprouts! #brusselssprouts #vegan #balsamic #balsamicvinegar #garlic #easyrecipe
    Jump to Recipe

    Balsamic Roasted Brussels Sprouts with Garlic are an easy vegan side dish that will make a lover out of anyone who thinks they don’t like brussels sprouts! Baked in the oven on a cast iron pan, these brussels sprouts come out crisp, delicious, and flavorful.

    balsamic roasted brussels sprouts in a cast iron pan

    Are you ready for it? Are you ready to love balsamic brussels sprouts?

    Brussels sprouts have to be near the top of the list of most hated vegetables. Hate them no more! We’re going to make them crisp, roasted, and full of garlic and balsamic flavor.

    Brussels sprouts, trimmed and halved, in a bowl ready to become Balsamic Roasted Brussels Sprouts with Garlic

    How to make roasted brussels sprouts

    You start by trimming and halving a pound of brussels sprouts. That means cutting the stem bit off and then cutting them in half.

    You’ll also need to peel about five cloves of garlic. A head of garlic is the white (or purplish) mound you purchase at the grocery store, a clove is one chunk broken off of the head.

    I placed the flat side of a chef’s knife (<– affiliate link to a very reasonably priced one) against them and gave them a soft whack with the palm of my hand. It cracked them just enough to pull the skin away from the clove.

    balsamic roasted brussels sprouts and garlic in a cast iron pan

    You’ll want to place the garlic and brussels sprouts neatly in the cast iron pan cut side down. If your oil is hot (and it should be) there will probably be some serious spitting going on.

    Feel free to dump them all in at once and rearrange with a spoon, or not worry about it too much because they’ll still get delicious sitting cut side up. If your sprouts are wet from washing this will make the spitting worse, so consider laying them out on a clean towel to dry before adding to the oil.

    cast iron pan with roasted brussels sprouts

    Leave them be for a few minutes, then shake the pan and put it in the oven. Roast those brussels sprouts with garlic until they’re good and dark. The crispier the better.

    When you pull them out add the vinegar and stir until it cooks off. Now you’re ready to fall in love with roasted brussels sprouts!

    Tips for customizing roasted brussels sprouts with garlic

    • Skip the balsamic if you’re not a fan, you’ll still have delicious cast iron pan roasted brussels sprouts
    • Skip the garlic and balsamic, and finish with parmesan cheese, like in my roasted brussels sprouts with parmesan
    • Reduce the garlic to two cloves, mince, and add to the pan in the last ten minutes of roasting
    • Top finished sprouts with sesame seeds or a sprinkle of crushed red pepper flakes
    a metal spoon scooping up balsamic roasted brussels sprouts with garlic

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    sign up for our newsletter graphic

    Recipe

    balsamic roasted brussels sprouts with garlic in a cast iron pan with a metal spoon

    Balsamic Roasted Brussels Sprouts with Garlic

    Garlic and brussels sprouts, roasted in a cast iron pan, then tossed with balsamic vinegar. They're the best brussels sprouts ever!
    3.72 from 53 votes
    Print Pin Rate SaveSaved!
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 118kcal
    Author: Lindsay Moe

    Ingredients

    • ¼ cup extra virgin olive oil
    • 1 pound brussels sprouts, trimmed and halved
    • 5 cloves garlic, peeled, or more to taste
    • Salt and freshly ground black pepper
    • 1 tablespoon balsamic vinegar

    Instructions

    • Preheat the oven to 450ºF. Put the oil in a large oven safe skillet and heat on medium-high. When the oil shimmers but before it smokes, arrange the sprouts in one layer, cut side down. Add the garlic and season with salt and pepper.
    • Cook, undisturbed, until the sprouts begin to brown, about 5 minutes. Move the pan to the oven and cook, shaking the pan occasionally, until the sprouts are very brown and tender, about 30 minutes.
    • Drizzle with the vinegar and adjust seasoning as necessary. Stir and serve.

    Notes

    Note: I recommend removing the garlic cloves before serving. They’re left whole and they cook down to a delicious, mellow garlic flavor, but for my family it was too much. You can leave them in or set them aside and spread them on crusty french bread for a tasty side also.
    Adapted from How to Cook Everything

    Nutrition

    Calories: 118kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 304mg | Fiber: 2g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 65mg | Calcium: 36mg | Iron: 1.2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Side Dishes

    • Homemade veggie nugget dipped into sriracha ketchup.
      Homemade Veggie Nuggets with Sriracha Ketchup
    • Honey vanilla summer fruit salad in a bowl.
      Summer Fruit Salad with Honey and Vanilla
    • Top view of Instant Pot Wild Rice in a white bowl with a spoon sticking out of it.
      Instant Pot Wild Rice
    • Side view of stuffed mushrooms on a white platter.
      Stuffed Mushrooms

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Serena says

      October 24, 2013 at 1:25 pm

      I keep saying to myself, “I will get my kids to eat Brussels sprout, I will get my kids to eat Brussels sprouts!” This might be the year they do it…with this recipe! Yay! The love garlic, and might like the sweet balsamic. I love your blog and beautiful photos of food…and your sweet kids! I have four kids…I too, know about craziness! You say you live in the midwest…are you anywhere near St. Louis?

      Reply
      • Lindsay Moe says

        October 25, 2013 at 2:53 pm

        Thank you! I’m in Wisconsin, so not too close to St. Louis. Too bad!

        Reply
    2. Kari Fonstad says

      October 25, 2013 at 1:17 pm

      This looks great! I just received a bunch of brussel sprouts on the stalk from my CSA and I’m glad to see this recipe pop up. I’ll let you know how it goes.

      Also, do you happen to make red beans and rice? I’d like to try making it for this lovely fall, but I don’t know anyone who has a tried and true recipe.

      Thanks for all of the delicious ideas,
      Kari

      Reply
      • Lindsay Moe says

        October 25, 2013 at 2:50 pm

        I have not made much red beans and rice, but if I come across a great recipe I’ll be sure to let you know!

        Reply
      • Jen King says

        May 26, 2016 at 7:42 pm

        Hi Kari, I made this 2 nights ago. It’s a really simple and one dish recipe. M6 husband and son eat meat so I just cooked up turkey kilbasa and threw it in. I hope you try this!

        Reply
    3. laurie says

      October 25, 2013 at 2:30 pm

      These look great – a brown crust is so good on vegetables. Well written post too – vivid:)

      Reply
      • Lindsay Moe says

        October 25, 2013 at 2:50 pm

        Thank you! I can hardly eat a vegetable anymore without roasting it in the oven, it just makes everything taste so amazing!

        Reply
    4. BRIER says

      October 25, 2013 at 11:03 pm

      I do something very similar, except instead of balsamic I use lemon juice, and I just toss it all together in a bowl before putting them on my baking stone and popping them in the oven. SO GOOD. I’m definitely trying this version! Thanks!

      Reply
      • Lindsay Moe says

        October 26, 2013 at 2:14 pm

        Ooo lemon juice sounds great!

        Reply
    5. Sonja says

      February 18, 2014 at 10:13 pm

      Made these tonight and they were absolutely delicious. Even my three and five year old eat them and told me that they loved them. Thanks for a great recipe.

      Reply
      • Lindsay Moe says

        February 19, 2014 at 1:45 pm

        I think they taste like vegetable candy! I’m glad you all liked them!

        Reply
    6. Melanie McGhee says

      February 27, 2014 at 10:21 am

      I had to write you and tell you how wonderful your recipe is. I’d never tried brussels sprouts in all my 40 years, but I found this one, it sounded yummy so I thought “why not?”. The sprouts were really, really delicious and so easy to make! My husband and I couldn’t get enough of them. This is going on our “gotta make at least once a week” list of veggies. Thank you so much for sharing it! By the way, love your writing!

      Reply
      • Lindsay Moe says

        February 27, 2014 at 2:45 pm

        I’m so glad you and your husband enjoyed it! These sprouts are definitely a favorite around here as well. Thank you for all your kind words!

        Reply
    7. Sue @ This Mama Runs for Cupcakes says

      August 29, 2014 at 5:30 pm

      These look great! I have a similar recipe that adds a smidge of brown sugar and bacon! Yum!

      Reply
    8. Claudes says

      December 26, 2014 at 3:48 am

      5 stars
      Tried this tonight and it was delicious. Will definitely make it again.

      Reply
    9. samantha Austin says

      September 17, 2015 at 3:44 pm

      5 stars
      I absolutely LOVE Brussel sprouts. Have since I was a very little girl. So when I saw this recipe I knew I had to try it. Then when I read the directions not only were they so simple but they were worded hilariously!! I got a good laugh out of your experience making them and found a new DELICIOUS recipe. thank you (:

      Reply
    10. Leslie says

      July 31, 2016 at 9:15 pm

      I made this receive today…absolutely delicious!

      Reply
    11. Jenn says

      March 04, 2017 at 2:43 pm

      Love the blog both as a mom trying to feed two littles and a food blogger trying to figure this whole thing out! This recipe looks tasty, will give it at try!

      Reply
      • Lindsay Moe says

        March 07, 2017 at 2:53 pm

        Thanks so much Jenn!

        Reply
    12. Amber says

      May 13, 2018 at 7:33 pm

      5 stars
      I’ve been waiting for this recipe all my life!! Absolutely delicious!!! Thank you!!

      Reply
      • Lindsay Moe says

        May 15, 2018 at 1:38 pm

        Yayyy! So glad you enjoyed it!

        Reply
    13. Alisha Ross says

      January 20, 2020 at 4:13 am

      5 stars
      Made this for my husband one night and needless to say it’s on the menu again this week. Thank you, it was very easy and most of all delicious!!
      Regards

      Ross Alisha

      Reply
      • Lindsay Moe says

        January 29, 2020 at 8:15 am

        I’m so glad you enjoyed it!

        Reply
    14. Kristin says

      November 07, 2022 at 4:47 pm

      2 stars
      I was really hopeful about this recipe and I followed the instructions very carefully. They Brussels Sprouts were way too over cooked and it still wasn’t as crispy as I wanted. I took it out 10 minutes early from the oven but many of the Brussels sprouts were burnt. My smoke detector went off several times whenever I opened the oven to toss them. It seems pan fry plus 450 degrees in oven is too much.

      Reply
      • Lindsay Moe says

        November 14, 2022 at 11:08 am

        I’m sorry to hear you had trouble with this recipe. This recipe does create a dark roasted brussels sprout, however all ovens have some variation in temperature and it may be best to check for doneness earlier than listed.

        Reply

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    54726 shares