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Balsamic Roasted Brussels Sprouts

Balsamic roasted Brussels sprouts are bursting with flavor and they’re seriously so simple to toss together! I like to make a big pan of these to keep on hand for dinner all week long! 

Everyone loves to hate on Brussels sprouts and I’m pretty sure it’s because their grandma boiled them up and served them for dinner one too many times.

I’m sorry, but a Brussels sprout should never go near a pot of boiling water.

A close up of a chopped brussel sprout on a baking sheet.

That’s just asking to make someone hate their veggies.

I’ll be the first to admit that Brussels sprouts aren’t my favorite vegetable in the world, but these balsamic roasted Brussels sprouts are seriously my favorite way to serve them up.

Magic happens when you roast vegetables, as I’m sure most of you already know.

how to roast brussels sprouts

The texture is so much better than boiling. Roasted Brussel sprouts get this nice nutty flavor, and you can add whatever flavors you like.

I seasoned these with a fair amount of salt, because nothing livens up a boring veggie like a little salt. ๐Ÿ˜‰ Then I roasted these with minced garlic, because duh. Then I finished them off with a little drizzle of Balsamic.

This recipe could not be easier or more flavorful. I think you’re going to love it!

The balsamic brightens up the sprouts. The garlic is life. The salt brings it all together and the sprouts just burst with flavor in your mouth.

Make these. You won’t regret it.

A close up of a cooked whole Brussel sprout.

More low carb side dishes you’ll love: 

Low Carb Coleslaw: My mama’s famous recipe!

Broccoli Salad with Bacon: If you like cheese, bacon, and ranch, you have to try this!

Cucumber Salad: So simple and refreshing!

Broccoli Casserole: This one gets rave reviews!

A close up of a chopped cooked Brussel sprout.

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A close up of a vegetable

Balsamic Roasted Brussels Sprouts

These roasted balsamic Brussels sprouts are so good they might just turn the sprout haters into sprout lovers!

Yield 6 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 ½ pounds Brussels sprouts
  • 2 cloves minced garlic
  • 1 teaspoon salt
  • ½ teaspoon cracked pepper
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar


  1. Preheat oven to 400 degrees.
  2. Wash Brussels sprouts, removing any loose outer leaves, trim the ends, and cut in half.
  3. Place Brussels sprouts on a large baking sheet along with the minced garlic. Sprinkle with salt and pepper. Drizzle generously with olive oil. Stir well.
  4. Roast for 20-30 minutes, stirring once halfway through, until Brussels sprouts are browned and tender.
  5. Remove from the oven and drizzle with balsamic.Stir to combine.


Some balsamic vinegars contain a lot of added sugar. Check for one that is around 2-3 carbs per tablespoon before buying.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 85Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 377mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 2gProtein: 3g

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10 thoughts on “Balsamic Roasted Brussels Sprouts”

    1. Beverly Autrey

      I would love to know this as well. I make mine the boring way in an air fryer but not sure about this particular recipe. Please share if you have done so!

    1. Karly Campbell

      I’ve never tried roasting frozen sprouts before…not sure if that would work well or not.

    2. Pamela Morris

      I literally just pulled this out of the oven. I used a mix of fresh, and a bag of frozen steam-in-the-bag. Trust me – go with the fresh. Both the taste and texture of the fresh were so much better.

  1. Roasting IS better !! I toss in grass fed butter after cooking. Had to slap hands way from the pan–just grabbing one here and there! Mmm And especially great for gals–it helps to balance hormones!!

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