If you think you hate Brussels sprouts, please give them one final try. Roasting them in balsamic vinegar totally changes the flavour and even the biggest sprout haters can be converted. Trust me - these are THE BEST sprouts! These sweet and crispy Roasted Brussel Sprouts make a tasty side dish any time of the year, or a delicious snack.
If you think you hate Brussels sprouts - think again. These are roasted to perfection with crispy, golden and caramelised edges. No dry and boring sprouts here! If you are looking for a new way to enjoy this vegetable, then roasting them is the way to go.
Although you wouldn't normally look at these little balls of green (and sometimes purple) as being a snack, once roasted they completely change in taste and they make a healthy winter snack or side dish.
Looking for some more green vegetable sides? Why not try our Garlic Spring Greens or Roasted Tenderstem Broccoli.
Jump to:
Why should you try it?
- Low in calories - There are just over 100 calories per portion.
- A new way to enjoy sprouts - Never have plain boiled sprouts again!
- The perfect side dish for a roast dinner - Sprouts are a must on every roast dinner in our opinion, especially at Christmas.
- Lots of different flavours you can add - We went with balsamic, but we have given options below of all the different ways you can flavour these roasted sprouts.
What you will need
- Brussels Sprouts - The star of the dish! Make sure you trim the edges and take off the outer layers if they are a bit damaged.
- Shallots - You don't have to add this, but we like the texture they add and they also have a little sweetness to them.
- Garlic cloves - Everything is better with garlic, right? Freshly crushed is always best, but you can use garlic puree from a tube if you prefer.
- Olive Oil - This is what the brussels sprouts are roasted in. You could swap it for vegetable oil if you prefer.
- Balsamic Vinegar - This is what adds all the flavour. It has a lovely sweetness to it and it also helps to caramelise the sprouts when roasting.
- Sea salt and black pepper
Step by step
One: Chop off the ends of the sprouts and remove any loose outer leaves. Cut the larger sprouts in half if needed.
Two: Place the sprouts and shallots in a bowl and add the oil, balsamic and garlic and sprinkle over a little salt and some pepper. Gently mix so not to displace any further leaves.
Three: Put in a oven proof dish and cook at 220°C/425°F/Gas 7 for 30 minutes.
Health benefits of brussels sprouts
If there is one thing that will cause an argument over a British dining table it will be Brussels sprouts and the argument will be over whether you love them or hate them. They are kind of like Marmite and they divide the nation.
Most kids in the UK were probably forced to eat over-boiled sprouts when they were younger and hate them because of it. But I am here to show you that they can taste SO much better than the bland sprouts you used to have as a kid.
With plenty of flavour and some roasting, these sprouts transform. Trust me! Never boil a sprout again! Make a big pan of these and then use them in meals over the next couple of days.
Not only delicious, but they are nutritious too. They are higher in calories and fat than if they were boiled, but it makes them more delicious, and therefore more likely to get people to eat them. Sprouts have lots of health benefits. They are high in fibre and a good source of vitamins K and C.
They are also vegan and gluten free.
Variations
The great thing about roasting sprouts, if you can make so many different flavours. We went with balsamic, as it gives it that caramelised taste. But you can also add any flavour to them to suit your tastes.
- Paprika and cayenne is nice if you want a smokey flavour.
- What some heat? Drizzle some sriracha just before serving.
- Whatever you favourite seasoning blend is, fajita, cajun or Italian, they will all work in this recipe.
- Sprinkle on a little grated Parmesan just before serving.
- A little lemon juice squeezed over them when they are hot adds lots of freshness.
- Herbs - anything like dried oregano, basil or thyme would work well.
What to serve these with
Sprouts are a must with a roast dinner in our opinion, so they will go with any roast meat like our Slow Cooker Roast Beef or Best Roast Chicken.
We also like them with Slow Cooker Balsamic Chicken, Roasted Harissa Chicken, and Honey and Lime Chicken.
Looking for some other side dishes to go with these roasted brussels spouts? Why not try our Garlic Spring Greens, Easy Hasselback Potatoes, Roasted Tenderstem Broccoli or Crispy Garlic Smashed Potatoes.
FAQs
These will keep in the fridge for 3-4 days, but your fridge might start to stink after a day or so. We tend to only roast what we know we are going to eat straight away.
To reheat them, put a little oil in a pan and then heat them through.
There are so many different ways you can use up leftovers. We put them in a food processor the shred them up and then they go on pizzas, salads, tacos and even stirred in to pasta sauces. Sprout mac and cheese is really good.
The key to getting them really crispy, is to make sure that the pan isn't over crowded. You may need to cook them in batches if you have too many for the size pan you have. Make sure there is space between them all and there is only a single layer.
For some really crispiness, cut the sprouts in half, and then the insides will get crispy too. You can save time by not cutting them and roasting them whole, but they won't get as crispy.
They will take around 30 minutes to roast, depending on the size of your sprouts. You want to cook them until the get nice and crispy and they have softened in the middle. We still like ours with a little bit of bite to them though.
Extra tips
- If balsamic isn't your thing, then you could roast them in olive oil, paprika and chilli.
- Add some herbs with some chopped up thyme or rosemary.
- Make these roasted sprouts a little more indulgent by adding some chopped bacon just before roasting.
- We also like adding a sprinkling of grated Parmesan on the hot sprouts just before serving.
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Recipe
Balsamic Roasted Brussels Sprouts
Ingredients
- 500 g Brussels Sprouts
- 1 tablespoon Olive Oil
- 2 tablespoon Balsamic vinegar
- 3 Garlic cloves, crushed
- 3 Shallots, finely chopped
- Sea salt and pepper
Instructions
- Chop off the ends of the sprouts and remove any loose outer leaves. Cut the larger sprouts in half if needed.
- Place the sprouts and shallots in a bowl and add the oil, balsamic and garlic and sprinkle over a little salt and some pepper. Gently mix so not to displace any further leaves.
- Put in a oven proof dish and cook at 220°C/425°F/Gas 7 for 30 minutes.
Notes
- If balsamic isn't your thing, then you could roast them in olive oil, paprika and chilli.
- Add some herbs with some chopped up thyme or rosemary.
- Make these roasted sprouts a little more indulgent by adding some chopped bacon just before roasting.
- We also like adding a sprinkling of grated Parmesan on the hot sprouts just before serving.
Susie @ SuzLyfe
I bet these are incredible. And balsamic is freaking good on everything. You can use it in desserts, for Pete's sake.
Annmarie
So I was on a brussels sprout kick for a while and then I kinda forgot about them- guess it's time to get back on the train, love the combo with balsamic!
Alice @ Hip Foodie Mom
This is the only way I will eat brussels sprouts . . LOVE this!!!
Carla
I love sprouts, but I haven't had them this way before. Maybe with some pancetta chopped up would be good too.
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My favouirte winter veggie! This looks very delicious and healthy, Dannii.
John Adams
My wife is a Scot and you'd be surprised, the Scots love their sprouts so there won't be arguments in all parts of the UK! Anyway, this recipe looks great. Something my wife and I would definitely try, possibly not the in-laws though. Bets go and buy some more balsamic!
Nadia's Healthy Kitchen
I honestly can't get enough of brussels sprouts! I can't understand why they have such a bad rep! Roasting is definitely the best way to cook them :D
Jade
I haven't had sprouts for years but this recipe does sound interesting :) thanks for sharing!
Gayle @ Pumpkin 'N Spice
I just made brussels sprouts for the first time a few weeks ago! This version sounds fantastic, Dannii! I love the balsamic flavors. I will definitely try this out!
Kelly
I didn't like brussels sprouts when I was younger but I can't get enough of them now especially when they are roasted! These look perfect, Dannii! They would be the first dish I would go for at any holiday dinner :)
Nat
I really don't like sprouts, but I love balsamic. I am going to give these a try as they might get me to like sprouts, although I don't like what happens after eating them haha.
Harriet Emily
Wow! These look so delicious Dannii! I've never tried roasting brussels sprouts before. That's such a great idea! Yum!
Helen @ Fuss Free Flavours
I love sprouts, although I will say that over cooked boiled sprouts are just horrible.
Love your twist on roasted sprouts.
Tandy | Lavender and Lime
we love Brussels sprouts in this house and I am going to try your version next time I make them :)
Sophia @veggies dont bite
I LOVE roasted Brussels, I have some balsamic roasted ones on my site as well and we make them all the time! Yours look so yum!
Katie Mella
I neither love or hate sprouts, but I think adding balsamic to them could make me love them more. Could you could these in butter too?
mira
Love brussels sprouts and these look so good!!! Pinned to try them!
Susieqtpies
I can't wait to try these! Thanks for sharing the on Facebook! I gave you a repin!
Naela
I guess I should put down my chips then haha
Pamela
What a good idea. I would not have thought of that. Thanks