Oven-Roasted Brussels Sprouts

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If I had to sum up my love of food in one bite it would be a roasted Brussels sprout coated in a balsamic vinegar reduction. I LOVE BRUSSELS SPROUTS. I don’t shout that with enthusiasm. Those caps imply a seriousness that can not be translated through this text. To take away the creepiness from this post, I will go forth with the recipe. Just be warned that roasted Brussels sprouts are the elixir of amazing.


  • 1 lb of Brussels sprouts
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper


1. Remove outer layer and wilted leaves. Rinse well or soak in water and 1 teaspoon of white vinegar. Half the sprouts.

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2. Coat in olive oil and top with salt and pepper. Be sure the make sure each sprout is equally coated.

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3. Line a cookie sheet with parchment paper and bake at 400 degrees for 20 minutes.

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I usually add balsamic vinegar. I love white blush and dark and sometimes I combine the two. Here is the difference in color. White blush is definitely much more sweet than dark. The flavors are quite complementary.

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This should be your end result.  PERFECTION!

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Thank you for reading my blog and allowing me to share my food journal with you. If you are alive there is a purpose for your life.


  1. Mostly Cloudy
    Feb 19, 2014

    Roasted Brussels sprouts are amazing! Thank you for introducing me to them.

    • Erica
      Feb 20, 2014

      Changed your life, you’re welcome!

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