These 5-ingredient Roasted Brussels Sprouts with Balsamic Reduction will convince even the most reluctant veggie eater to dive right in.
One of the hardest things to get my daughter to eat is vegetables. Especially green ones unless it’s green beans with parmesan cheese. She will eat those like french fries, but everything else is tolerated and accompanied by a large glass of milk. Why is it that we don’t like veggies as kids and yet we love them as adults and actually seek out recipes to make them for ourselves? And we become determined to be the ones who can get our children to eat them?? It’s a never-ending cycle. But these Roasted Brussels Sprouts with Balsamic Reduction? Game changer.
Brussels Sprouts are often looked at as a less than desirable vegetable, but here is a way that you can win over almost anyone. These brussels sprouts are roasted to a crisp in the oven with olive oil, pepper and lots of salt. They are salty almost like french fries (see where I’m going with this?). Salt them when you roast them and then salt them again right when you take them out of the oven. Toss them with the balsamic reduction, and these toasty, crispy brussels sprouts will be a hit. It’s a great combination of salty and sweet. Even the most finicky eater will eat them.
My daughter ate these without complaining and without a lot of milk. Another vegetable conquered. Do you have any ways to get your kids to eat vegetables? Send them our way! We are always looking for ideas.
Roasted Brussels Sprouts with Balsamic Reduction
Crispy, roasted brussels sprouts with a balsamic reduction.
Ingredients
- 1 1/2 pounds Brussels Sprouts
- 2 tablespoons Olive Oil
- Kosher Salt
- Pepper
- 1/2 cup good Balsamic Vinegar
Instructions
- Heat oven to 400 degrees.
- Slice brussels sprouts in half through the core. Toss with olive oil and generously season with salt and pepper. Place on jelly roll pan and roast for 30-40 minutes or until golden brown and crispy.
- While the sprouts are roasting, put 1/2 cup balsamic vinegar in a small sauce pan and heat over medium heat until boiling. Reduce heat to a simmer until reduced to 1/4 cup. About 15 minutes.
- Place brussels sprouts in a serving bowl and toss with balsamic reduction.
I am the only sprout lover in my household and sure does suck when I am craving a batch. But with the holidays comes the sprout recipes. I always serve brussel sprouts when I make a meal for guests and they always leave loving them. But I just can’t get my family to appreciate their wonderful goodness. Your roasted brussel sprout recipe looks wonderful and will be trying next time we have guests over. Thanks for sharing. Your pic has my mouth watering.
Thanks! I love them too and have had the same problem with my family. The combination of roasting and the balsamic reduction are delish! So glad you found our site!
this is delicious
So happy you liked it! Thanks for the feedback!
Pinned! Love this so much! Roasted Brussels Sprouts are absolutely AMAZING! People who hate sprouts are certainly MISSING OUT!
I agree, roasted brussel sprouts rock! Thanks for the pin!
Is it possible to make this recipe with frozen brussel sprouts? Fresh ones are surprisingly hard to find!
I am not sure as I have always made it with fresh. Fresh Brussel Sprouts are abundant for us right now. My only concern is that they won’t crisp up like the fresh ones do. Let me know what happens if you try! Good Luck!
Just as delicious with frozen sprouts! Just let them defrost first.
officially making 🙂 thank you for the beautiful idea! xoxo chelsea at http://nowismagic.blogspot.com
Hi Chelsea! THanks for the comment! So glad you found our site! Enjoy the brussel sprouts!
Thank you!!! I am preparing these now for dinner tonight!!!! I can’t wait.
Fabulous! Let me know what you think!
If you like these, you should try pickling them, they are absolutely delicious!!!!!
No mystery to me why I didn’t like most vegetables growing up. I lived in the Midwest, where the recipe for any vegetable is “boil until soft”.
Looking back, it’s just silly. MY kids love vegetables, because I’m creative when cooking them. You’re right about these sprouts. My kids love them.
Isn’t it fun to find new ways to make vegetables? So many great choices out there. Thanks for your note!
You know you have hit the nail on the head when your teenage daughter requests brussels sprouts for dinner!!
I’ve made these but tossed them with toasted pinenuts and crisp diced bacon or crisped , thinly sliced prosciutto. Cut back on the added salt if you try this. Yum!
This looks like a great recipe. I’m a big fan of grilling vegetables on my gas grill (on one of those perforated sheets). Think I am going to roast these that way (with indirect heat) … I expect they will be outstanding. Thanks for the recipe.
I make both of these but hadn’t thought to combine. My 5.5 year old whined about the smell of the reduction but then ate 2 servings. Thank you for making me be a little more creative. (Also I put a pat of butter in the reduction at the very end. Old school style so it glosses a bit more.)
I love brussel sprouts and I love balsamic, what a great combo! Making this tonight.
I’ll be trying your technique for roasting brussel sprouts tonight. I roast asparagus and put a browned butter /soy / balsalmic sauce on it and my kids and I love it. I’m hoping that if I roast brussel sprouts with that same sauce, we’ll like that too. My husband is a big brussel sprout fan but the rest of us aren’t. 🙂
Let me know how they turn out! Good luck!
Made these for dinner tonight. My husband said “how’d you fix these potatoes? They’re good.” He hates brussel sprouts. Then I told him what they were and he stopped eating them. I thought they were great!
That’s funny! Maybe he will come around and like brussel sprouts after all! Thanks for the note!
Brussel sprouts get such a bad name but I love them. They’re like mini cabbages 🙂 This is a great way to cook them – it’s going on my to-make list!
I agree! Thanks for your note!
A gado gado type peanut sauce will have kids eating any and all vegetables
I have never liked brussell sprouts, or vegetables in general really but I am determined to eat more of them because I should. This recipe is the best! I actually went to the store and asked a woman to please move to I could get to the brussell sprouts and she gave me the strangest look. With mine I like to use a balsamic glaze instead of the reduction because, maybe it’s just me, but I like how the glaze is thicker and a little sweeter.
Thanks for stopping by! I love balsamic glaze too, can’t go wrong with it! Happy New year!
Served with a bit of goat cheese on the side – SO SO good! Thanks!