Roasted Brussels Sprout in Balsamic Vinegar

Roasted Brussels Sprout in Balsamic Vinegar Recipe

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Ever since I started to roast vegetables, I have been really into this method of cooking. For the basic recipe, just toss bite-sized pieces of the food with olive oil, then season with the salt, pepper and herbs. Then pop them into the oven to cook. Both the cooking and cleaning up is totally no-fuss. You can cook many types of vegetables with this base recipe. In this recipe, the Brussels sprouts are roasted with balsamic vinegar since it is great-tasting, tried-and-tested combination.

Roasted Brussels Sprout in Balsamic Vinegar Recipe

Before roasting

Brussels Sprouts

Brussels sprout is a healthy vegetable, touted to have anti-cancer properties and contains good amounts of vitamin A, vitamin C, folic acid and dietary fibre.

Roasted Brussels Sprout Recipe

Balsamic vinegar is a great-tasting combination with Brussels sprouts, but you may omit it from the recipe if preferred.

Serves: 2

Prep Time: 5 mins

Cook Time: 30 mins


  • 350g Brussels sprouts remove any wilted outer leaves from each sprout, then cut into half
  • 2 tbsp extra virgin olive oil
  • 1.5 tbsp balsamic vinegar
  • salt & freshly cracked black pepper


  1. In a large bowl, toss Brussels sprouts with olive oil and balsamic vinegar.
  2. Arrange Brussels sprouts cut side up, one layer on a roasting tray. Season with salt and pepper.
  3. Roast the tray at preheated oven of 200°C (392°F) for about 20 minutes, or until the sprouts are tender, turning them with kitchen tongs halfway.