Oven Roasted Brussels Sprouts

Countdown to Thanksgiving continues with the perfect side!

This is my favorite way to prepare brussels sprouts, they get caramelized and the outer leaves get crispy.  You’ll never boil them again.  
I also serve these at room temperature if I’m doing an antipasti table and they always go first.

I wrote an article for Bucks County Taste on a Vegan Thanksgiving and more recipes can be found there!!!

Print Recipe!

Oven Roasted Brussels Sprouts

2 Pounds of Brussels Sprouts (look for the smaller ones)

  • ¼ Cup Extra Virgin Olive Oil
  • 2 Tbsp. Balsamic Vinegar
  • Sea Salt to Taste
  • Pepper to Taste

Brussels sprouts can be prepped the day before and put in a zip top bag until ready to roast.
  1. Preheat oven to 400 degrees
  2. Trim the bottoms off the brussels sprouts and cut in half, store in zip top bag for later or place in bowl.
  3. Add olive oil, balsamic, salt and pepper and mix until combine.  
  4. Place on half sheet pan cut side down and place in oven on lower rack.
  5. Roast until cooked through but still bright green, about 15 -20 minutes depending on size.


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