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.
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Are you ready for it? Are you ready to love brussels sprouts?
Brussels sprouts have to be near the top of the list of most hated vegetables. Hate them no more!
I’m showing you how to make them crisp, roasted, and full of garlic and balsamic flavor. All you need is a handful of ingredients and just over 30 minutes to make this delicious side dish.
Roasted brussels sprouts are easy enough to make during the week, and special enough for a spot on your Thanksgiving table. Try this recipe and I guarantee you’ll be a brussels sprouts lover with just one bite!
Ingredients
- Extra virgin olive oil
- Brussels sprouts
- Garlic
- Salt and freshly ground black pepper
- Balsamic vinegar
How to make roasted brussels sprouts
- 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.
Top tips
How to peel garlic
Place the flat side of a chef’s knife (<– affiliate link to a very reasonably priced one) against a clove of garlic and give it a soft whack with the palm of your hand. The clove should crack just enough to pull the skin away from the clove
Best pan to use for roasting brussels sprouts
I prefer to use a cast iron pan for roasting brussels sprouts. A good quality pan will help your sprouts caramelize as they cook, making them nicely brown and crispy.
How to store
Store roasted brussels sprouts in an airtight container in the refrigerator for up to 5 days.
To reheat, place them back in the oven for a few miniutes, or pop them in the air fryer.
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
- Finish with a drizzle with honey for a bit of sweetness
FAQ
If you’re new to brussels sprouts, don’t worry! They’re easy to prepare.
Place brussels sprouts on a cutting board and grab a sharp paring knife. Cut off the stubby end of the sprout where it was attached to the plant, discard, and then slice the sprout in half from the top down.
Yes! After cooking, let cool and transfer to a freezer safe zip top bag and freeze for up to 12 months.
More side dish recipes
- Whipped Feta Dip
- Stuffed Mushrooms
- Roasted Brussels Sprouts with Parmesan
- Fall Cheese Board
- Vegetarian Buffalo Dip
- Cream Cheese Stuffed Mini Peppers
- Air Fryer Asparagus
- Air Fryer Zucchini
- Mashed Butter Beans
- Cheesy Crockpot Mashed Potatoes
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Balsamic Roasted Brussels Sprouts with Garlic
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
Serena says
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?
Lindsay Moe says
Thank you! I’m in Wisconsin, so not too close to St. Louis. Too bad!
Kari Fonstad says
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
Lindsay Moe says
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!
Jen King says
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!
laurie says
These look great – a brown crust is so good on vegetables. Well written post too – vivid:)
Lindsay Moe says
Thank you! I can hardly eat a vegetable anymore without roasting it in the oven, it just makes everything taste so amazing!
BRIER says
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!
Lindsay Moe says
Ooo lemon juice sounds great!
Sonja says
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.
Lindsay Moe says
I think they taste like vegetable candy! I’m glad you all liked them!
Melanie McGhee says
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!
Lindsay Moe says
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!
Sue @ This Mama Runs for Cupcakes says
These look great! I have a similar recipe that adds a smidge of brown sugar and bacon! Yum!
Claudes says
Tried this tonight and it was delicious. Will definitely make it again.
samantha Austin says
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 (:
Leslie says
I made this receive today…absolutely delicious!
Jenn says
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!
Lindsay Moe says
Thanks so much Jenn!
Amber says
I’ve been waiting for this recipe all my life!! Absolutely delicious!!! Thank you!!
Lindsay Moe says
Yayyy! So glad you enjoyed it!
Alisha Ross says
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
Lindsay Moe says
I’m so glad you enjoyed it!
Kristin says
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.
Lindsay Moe says
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.