Roasted Brussels sprouts with balsamic vinegar

Oven-roasted Brussels sprouts, golden and caramelised with balsamic vinegar: enough to win everyone over to this vegetable. Crisp outside and tender inside, they make a healthy, tasty side dish.

Preparation: 10 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 165 kcal · 5 g protein · 9 g carbohydrate · 11 g fat

Ingredients

• 600 g Brussels sprouts
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 cloves of garlic
• salt, pepper

Method

1. Cut the Brussels sprouts in half.
2. Coat them in oil, garlic, salt and pepper.
3. Roast for 25 minutes at 200 °C, cut sides down.
4. Drizzle with balsamic vinegar at the end of cooking.

Nutritional benefits

Brussels sprouts are rich in vitamin C, fibre and antioxidants for few calories. Roasted rather than boiled, they lose their bitterness and develop a sweet, caramelised flavour. It is a healthy side dish that changes the image of this much-maligned vegetable.

Variations and substitutions

• With bacon lardons or Parmesan (not vegan).
• With hazelnuts or almonds.
• With honey for more caramelisation.
• With spices: smoked paprika, cumin.

Storage and making ahead

Best fresh and crisp; keeps for 2 days. Reheat in the oven.

💡 Good to know

Place the sprouts cut side against the tray: they caramelise and turn crisp there.

Read also

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · dairy-free recipes.

Foods in this recipe: Brussels sprouts · olive oil · vinegar · garlic · salt.

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