In this recipe, Brussels sprouts gain a sweet, almost nutty flavor when roasted in a high-temperature oven. First, tossing them with balsamic vinegar and a touch of brown sugar enhances their flavor and helps the sprouts caramelize even more. The sprouts will continue to crisp as they cook so roast until very deep brown.

Roasted Brussels Sprouts
Prep time
Cook time
Total time
Recipe type: Sides
Makes: 4 Side dish portions
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 ½ tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon light brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat the oven to 425°F.
  2. In a large mixing bowl, toss Brussels sprouts in all of the remaining ingredients, until well coated.
  3. Spread the coated Brussels sprouts on a sheet pan in a single layer, and bake for 20 minutes, stirring halfway through. Sprouts are done when well caramelized and fork-tender.
Perfect Portion Roasted Brussels Sprouts

Helpful Tip: Brussels sprouts can vary in size quite a bit. If you have a few sprouts that are larger than the others, to cut those into quarters to ensure that they cook through as quickly as the smaller, halved sprouts.
Serving size: ⅔ cup Calories: 100