Roasted Balsamic Garlic Brussels Sprouts



  • 3 lbs. Brussels sprouts
  • 1 cup balsamic vinegar
  • 3/4 cup sugar
  • olive oil
  • salt
  • pepper
  • garlic powder
  • minced garlic


  1. Cut base of cleaned, dried sprouts
  2. Cut sprouts in halves or quads (depending on size of sprout)
  3. Place sprouts in large baking dish
  4. Separate outer leaves from sprouts, peeling sprouts as much as you can
  5. Drizzle with olive oil
  6. Season to taste with salt, pepper, garlic powder, and fresh garlic
  7. Toss
  8. Place in oven and roast at 375º for about 15 minutes or until some leaves have browned
  9. In the meantime, heat balsamic vinegar in a small sauce pan on medium-high, until it comes to a boil
  10. Lower heat to medium-low and add sugar
  11. Stir until sugar dissolves
  12. Bring to a boil one more before turning off heat
  13. Let cool and thicken
  14. When sprouts are done, remove from the oven and drizzle with balsamic sauce
  15. Toss and serve



RecipesElisabeth Ovesen