These crispy balsamic roasted brussels sprouts are the perfect side dish, and add tons of flavor to a meal. They’re crispy, gluten free, and ready in under an hour.
Brussel sprouts- you either love ’em or hate ’em.
Growing up, I didn’t have a huge opinion on them. My parents never forced them on me, and I didn’t eat them until I was about 14, so I never had a “wow I hate brussels sprouts” phase like most kids. I feel sorry for those kids, because brussels sprouts are the BOMB.COM
Also, I just found out that brussels sprouts has an “s” at the end, so it’s not “brussel”. My life is a lie.
When I first started eating brussels sprouts, I didn’t know where to begin. At the time, I wasn’t familiar with Pinterest or blogging, so I couldn’t just turn to the internet for help. I asked my grandpa, but he is still in his “wow I hate brussels sprouts” phase, so he was no help. I settled on steaming them, but then I discovered the roasted method.
If you haven’t tried roasted brussels sprouts before, then you’ve come to the right place. If you have and want to change them up, then you’ve come to the right place. Either way, I’m here to help you make the perfect, crispiest brussels sprouts around. Ready? Let’s begin.
The method seems complicated, but is beyond simple. First, you cut off the ends and coat them in some spices & oils. Next, you roasted them and wait. Once they’re done, they’re ready to eat! How easy is that? Pretty freaking easy if I do say so myself. I love roasted brussels sprouts as an easy side dish, in my buddha bowls, or as a snack. Yup, I’m that person that eat’s roasted brussels sprouts as a snack. Don’t worry, you will be too 😉
These brussels sprouts are crispy, vegan, gluten free, and less than 5 ingredients! They come together in under an hour and are great to prep before a busy week. If you make these, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 1 lb brussel sprouts, halved
- 1 tbsp extra virgin olive oil (avocado oil will do too)
- 1 tbsp balsamic vinegar
- ½ tsp sea salt
- ¼ tsp black pepper.
- Pre-heat your oven to 400 degrees.
- In a large mixing bowl, add the halved brussels sprouts, oil, and balsamic vinegar. Coat well.
- Lay the brussels sprouts on a baking tray, and sprinkle with the salt and pepper. Cook for 30-35 minutes in the oven.
- Remove and serve!
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