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Super Sides: Balsamic Roasted Brussel Sprouts

Another addition to my “Super Sides” series is my Balsamic Roasted Brussel Sprouts. They are tangy, beautifully seasoned, and roasted to perfection, making them a great addition to any dinner spread. Brussel sprouts can be used in many ways, whether they are raw shaved in a salad or slaw, fried for crispy leaves, or even steamed with a pat of butter added at the end. My favorite way to eat them is roasted, and this recipe is the way I do it.

Brussel sprouts are part of the cabbage family. This leafy green vegetable is full of vitamin C and K, and is a great source of fiber. While I feel that brussel sprouts have the reputation for having a sulfur quality (due to containing sulforaphane), I feel that this recipe highlights the deliciousness  hidden inside these baby-cabbage look alikes.

If you are looking for a healthy flavor packed side dish that you can make in 30 minutes, look no further. These brussel sprouts are simple, scrumptious, and definitely a super side.

Balsamic Roasted Brussel Sprouts
Makes about 4-6 servings
Time: 30 minutes

2 lb. brussel sprouts
1/2 onion, chopped
4 tbsp. balsamic vinegar
1.5 tbsp. olive oil
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. fresh parsley, chopped


Preheat oven to 375°.


Halve the brussel sprouts, and remove any brown leaves. Place on a sheet pan.


Add onions to brussel sprouts.


Add olive oil, 2 tbsp. balsamic, garlic powder, salt, pepper and parsley to the brussel sprouts and onions. Toss to coat evenly.


Bake for 20 minutes. Add the last 2 tbsp. of balsamic and toss again.


Lower oven to 350° and cook for another 8-10 minutes. Serve warm.

These delicious brussels will be the perfect pairing for anything from roasted pork chops, braised short ribs, and even pan seared scallops!

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