Roasted Brussel Sprouts with Balsamic Vinegar

Kathy T


These are the best tasting brussel sprouts you will ever put in your mouth. Especially if you use Pecan balsamic vinegar. It has a yummy nutty flavor. I've known people who say they don't like brussel sprouts and they love these.

The brand of vinegar I used was "Texas Olive Ranch" (Cowgirl Brands), made in Kyle, Texas just south of Austin.

I'll post photos the next time I make them.


☆☆☆☆☆ 0 votes

10 Min
20 Min


How to Make Roasted Brussel Sprouts with Balsamic Vinegar


  1. Preheat oven to 425.
  2. Line a shallow pan with Aluminum foil or use a silicone silpat mat.
  3. Cut off stems of brussel sprouts and cut brussel sprouts in half lengthwise. Place in a bowl.
  4. Mix together 2 tablespoons olive oil, kosher salt and pepper. Pour over brussel sprouts and toss to coat well.
  5. Transfer brussel sprouts to shallow pan. bake for about 20 minutes or until tender and caramelized.
  6. Remove from oven and return to bowl. Stir together remaining olive oil, honey and balsamic vinegar*. Serve.

    * I prefer to use Pecan Balsamic Vnegar.

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About Roasted Brussel Sprouts with Balsamic Vinegar

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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