Roasted Brussels Sprouts with Garlic and Balsamic

Short answer: Trim and halve 1 1/2 pounds of Brussels sprouts, toss them with 3 tablespoons of olive oil and 1/2 teaspoon of salt, and roast them cut side down at 425°F for 20 to 25 minutes, until the undersides are deep brown. Add sliced garlic for the last 5 to 10 minutes, then toss with 2 tablespoons of balsamic vinegar. It serves 4 in about 35 minutes.

This recipe was developed by Michael Gonzales from standard techniques and measurements.

Prep time: 10 min Cook time: 25 min Total time: 35 min

What do you need for roasted Brussels sprouts with garlic and balsamic?

Serves 4 as a side.

• 1 1/2 pounds (about 680 g) Brussels sprouts
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 garlic cloves, thinly sliced
• 2 tablespoons balsamic vinegar

Pick firm, bright green sprouts with tight leaves. Similar-sized sprouts cook at the same rate, so if some are much bigger, cut those into quarters.

You'll also need a large rimmed baking sheet. A heavy half sheet pan holds 1 1/2 pounds of halved sprouts in one layer and doesn't warp in a hot oven.

How do you make roasted Brussels sprouts?

1. Heat the oven to 425°F with a rack in the middle.
2. Rinse the sprouts under running water, as FDA advises for fresh produce, then dry them well [2]. Wet sprouts steam instead of browning.
3. Trim the dry stem ends and pull off any yellow outer leaves. Cut each sprout in half from top to stem.
4. On the baking sheet, toss the sprouts with the olive oil, salt and pepper. Turn them cut side down in a single layer.
5. Roast for 15 minutes without stirring.
6. Scatter the sliced garlic over the pan and stir. Roast 5 to 10 minutes more, until the cut sides are deep brown, the outer leaves are crisp and a knife slides easily into the thickest sprout.
7. Drizzle with the balsamic vinegar and toss right on the hot pan. Taste and add a pinch more salt if needed.

How do you get Brussels sprouts crispy, not soggy?

• Dry them well. Water on the surface turns to steam.
• Don't crowd the pan. Leave a little space between sprouts. Use two pans if you double the recipe.
• Put them cut side down. The flat side touching the hot metal is what browns.
• Wait to stir. Leaving them alone for the first 15 minutes gives the cut sides time to brown.
• Add the garlic late. Thin garlic slices burn and turn bitter if they go in at the start.

Can you use balsamic glaze instead of vinegar?

Yes. Balsamic glaze is thicker and sweeter, so use about 1 tablespoon and drizzle it on after roasting instead of tossing it in. Check the label, since many glazes have added sugar.

What can you add to roasted Brussels sprouts?

• Lemon: finish with lemon zest and a squeeze of juice instead of balsamic.
• Nuts: scatter toasted chopped walnuts or pecans over the top.
• Cheese: a little grated Parmesan right after they come out of the oven.
• Heat: a pinch of red pepper flakes with the garlic.

For another roasted side that uses the same oven and method, try our roasted broccoli with garlic and lemon. Brussels sprouts belong to the same family of vegetables; our cruciferous vegetables list covers the rest of that group and what the research has looked at.

How much nutrition is in roasted Brussels sprouts?

Per serving (1/4 of the recipe), calculated from USDA FoodData Central values for the raw ingredients [1][3][4][5]. Cooking changes some values, especially vitamin C, so treat these as estimates.

Most of the sodium comes from the 1/2 teaspoon of salt. Cut it to 1/4 teaspoon if you're watching sodium.

How do you store and reheat leftovers?

Refrigerate leftovers within 2 hours in a covered container and eat them within 3 to 4 days, as USDA advises for cooked leftovers [6]. Reheat on a baking sheet at 400°F for 5 to 8 minutes to bring back some of the crispness. The microwave works but makes them soft.

Sources

1. USDA FoodData Central. Brussels sprouts, raw (FDC ID 170383)
2. U.S. Food and Drug Administration. Selecting and Serving Produce Safely
3. USDA FoodData Central. Oil, olive, salad or cooking (FDC ID 171413)
4. USDA FoodData Central. Vinegar, balsamic (FDC ID 172241)
5. USDA FoodData Central. Garlic, raw (FDC ID 169230)
6. USDA Food Safety and Inspection Service. Leftovers and Food Safety

Photo: Sebastian Coman Photography / Pexels