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Balsamic roasted brussels sprouts in a bowl.

Balsamic Roasted Brussels Sprouts - AU Cups

Robyn
These oven roasted Brussels sprouts with balsamic vinegar and brown sugar are an easy side ready in under 30 minutes!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine International
Servings 4 people
Calories 112 kcal

Equipment

  • Medium mixing bowl
  • Baking tray / sheet pan lined with baking paper

Ingredients
  

  • 450 g Brussels Sprouts trimmed and halved
  • 1½ tablespoons olive oil
  • 1½ tablespoons balsamic vinegar
  • 1 tablespoon soft brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper

Instructions
 

  • Preheat the oven to 400˚F / 200˚C / 180˚C fan.
  • Line a baking tray with baking parchment.
  • Place the halved Brussels sprouts into a medium bowl and drizzle with the oil, balsamic vinegar and brown sugar, sprinkle with salt and pepper then toss to combine and the Brussels sprouts are thoroughly coated.
  • Tip the Brussel Sprouts onto the lined baking sheet and arrange them in an even layer.
  • Place in the preheated oven and roast for 18-20 minutes until tender and caramelised, rotating the pan halfway through to ensure even cooking.
  • Check for seasoning and serve immediately.

Notes

Make ahead/storage

Fridge: leftover roasted Brussels sprouts will keep up to 3-5 days in an airtight container in the fridge.
Freezer: I do not recommend freezing this recipe as the Brussels sprouts can become soggy.
To reheat: warm them in a skillet / frying pan over a medium heat on the stove or spread out in an even layer and bake at 350˚F / 180˚C until warmed through.

Nutrition

Calories: 112kcalCarbohydrates: 14gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 321mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 849IUVitamin C: 96mgCalcium: 52mgIron: 2mg
Keyword Brussels sprouts with balsamic vinegar, Roasted Brussels Sprouts, Roasted brussels sprouts in the oven

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