Go Back
a white plate filled with roasted brussels sprouts

Roasted Brussels Sprouts with Balsamic

Yield: 4 servings
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
An easy recipe requiring less than 5 minutes of prep! This recipe is the perfect side dish for any meal.
5 from 2 votes


  • 1 1/2 pounds Brussels sprouts
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon minced garlic, or garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • Preheat the oven to 425 degrees F.
  • Rinse the Brussels sprouts and cut the ends off. Slice the sprouts in half.
  • In a large bowl, mix together the Brussels sprouts, olive oil and balsamic vinegar.
  • Add the garlic or garlic powder, onion powder, paprika, salt and pepper. Mix everything together.
  • Transfer the Brussels sprouts to a large sheet pan that is lightly greased with olive oil, spreading them out evenly on the pan. Bake for 20 minutes until crispy. Enjoy!


  • Add a drizzle of honey or maple syrup for a sweeter flavor.
  • Add a pinch of cayenne powder or a drizzle of hot sauce before baking for a kick of heat.
  • Stir in some Candied Pecans after baking for additional flavor and crunch.
  • Sprinkle some cheese over the sprouts after baking. Feta cheese and Parmesan cheese are a great addition.
  • Top with chopped bacon.
  • Store leftovers in the refrigerator for up to 3 days.


Calories: 98kcal, Carbohydrates: 12g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Sodium: 224mg, Potassium: 455mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1019IU, Vitamin C: 97mg, Calcium: 48mg, Iron: 2mg
Course: Side Dish
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.