Balsamic Brussels Sprouts with Garlic

5 from 11 votes

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Balsamic Garlic Roasted Brussels Sprouts are as tasty as they are beautiful. Easy to make and inexpensive, this easy recipe is the perfect healthy holiday side dish.

A plate full of food, with Brussels sprouts

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About these

Living in Wisconsin certainly has its challenges, mostly weather-related. But it also has its rewards.

A produce section of a farmer\'s market with fresh Brussels sprouts
Freshly harvested Brussels sprouts.

Unparalleled scenic beauty, fresh farm eggs, locally sourced butter, and garden-fresh produce galore are just some of the benefits of living in America’s Dairyland.

Fresh is best

Many people don’t have access to fresh Brussels sprouts, but if you do then you know they are grown in stalks as shown above.

To harvest these, you simply twist each one until it breaks away from the plant. It’s just as easy as filling up a bag from your local grocery store produce bin!

A bowl of raw Brussels sprouts and other ingredients

What’s in this recipe

  • Brussels Sprouts
  • Extra Virgin Olive Oil
  • Garlic
  • Salt and Pepper
  • Balsamic Vinegar
Oil poured into skillet

If you’re wondering how to cook Brussels sprouts, we like this super simple method of starting with a hot frying pan and finishing them off in a hot oven.

We try to use olive oil while cooking, whenever possible, because of it’s healthy profile.

Use regular olive oil if you have it since it has a higher smoke point than extra virgin olive oil. This will allow you to get a hotter sear on the cut edges of these sprouts.

Brussels sprout in pan

How to make these

Start by slicing these in half, top to bottom.  Next, you’re going to heat the olive oil in a frying pan until it simmers.

In a single layer, place them cut side down in the hot oil and add the garlic and salt and pepper.

You want to allow them to be brown on the bottoms by leaving them undisturbed until they have a nicely seared finish.

A close up of food, with Brussels sprouts

You’re going to finish roasting these in a 400° oven, for about 10 or 15 minutes.

Shake the pan a bit, every five minutes or so to help ensure an even roasting process and keep an eye on the sprouts because oven temperatures can vary.

Brussels sprout and Garlic

Once they come out of the oven, they’re almost ready to serve. First, though, you’re going to slather them well with a healthy dose of quality and aged balsamic vinegar.

Brussels sprouts on a Platter
Make this recipe in about 30 minutes.

As with all recipes, make this easy side dish your own. Adjust the amounts of salt and pepper to your taste and the same hold true for the garlic.

A bowl of roasted Brussels sprouts


For some delicious variations for this recipe, consider adding some chopped pancetta or some chopped bacon. Either will lend a nice flavor to this easy side dish.

Similar recipes

Balsamic Brussels Sprouts with Garlic

5 from 11 votes
These start off on the stovetop and finish in a hot oven. Lightly dusted with salt and pepper, these sprouts are caramelized with savory garlic and bathed in balsamic vinegar before serving. Recipe from The New York Times.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 8


  • 1 lb Brussels sprouts, Washed and sliced from top to bottom
  • 5 tbsp olive oil, enough to coat bottom of frying pan
  • 10 cloves garlic, peeled and coarsely chopped
  • salt and pepper, to taste
  • 3 tbs balsamic vinegar


  • Preheat oven to 400° F. Heat olive oil in a large skillet or frying pan, until it shimmers. Place sprouts cut side down and add garlic and salt and pepper. Cook undisturbed until cut edges of sprouts are lightly brown, about 5 to 7 minutes.
  • Transfer the Brussels sprouts and garlic to a baking sheet and roast for about 10 minutes, be sure to shake. the pan every five minutes or so and keep an eye on the sprouts to make sure they don’t get overdone.
  • Remove from oven, place in a large bowl an toss in the balsamic vinegar. Add more salt and pepper, if desired. Serve immediately.


Consider garnishing with finely grated Parmesan cheese.


Calories: 112kcal, Carbohydrates: 7g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 16mg, Potassium: 242mg, Fiber: 2g, Sugar: 2g, Vitamin A: 430IU, Vitamin C: 49.3mg, Calcium: 32mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!
A plate full of food
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Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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5 from 11 votes

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  1. 5 stars
    I’ll be wanting seconds of these! A delicious side that’s perfect for the holidays and everyday meals as well!