Roasted Brussels Sprouts with Balsamic

Roasted Brussels sprouts with balsamic, garlic, onion powder and paprika make an easy, savory side dish. Just 5 minutes of prep, then roast until tender with deliciously browned edges.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 98kcal

Author Katie G.

Ingredients

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

Instructions

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!

Notes

For good browning: Dry the sprouts thoroughly and leave space between them on the pan.
Optional finishes: Add a drizzle of honey or maple syrup, chopped candied pecans, feta, Parmesan or cooked bacon after roasting.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a sheet pan at 400°F for about 5 to 10 minutes, until heated through.

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Nutrition