Honestly, I feel sorry for Brussels sprouts. Those poor little misunderstood, under-appreciated baby cabbages… I think if more people knew how to prepare them, they’d be surprised at how tasty they can actually be! Not to mention that these cruciferous veggies are loaded with vitamins, minerals, fiber, and cancer-fighting antioxidants, making them awesome for your health. Read along to learn our favorite way to prepare Brussels sprouts – with this garlic and herb roasted Brussels sprouts recipe! It is the perfect holiday side dish, or just an anytime dish.
This roasted Brussels sprouts recipe transforms those firm, somewhat bitter little balls into delicious sweet and savory morsels, tender on the inside and lightly crisped on the outside. The process of roasting any vegetable brings out its natural sweetness, and the addition of aged balsamic vinegar and honey gives this recipe a perfect bright pop of flavor. Combined with fresh herbs and garlic chunks, these roasted Brussels sprouts are downright scrumptious. Topping them with freshly grated parmesan cheese brings the roasted Brussels sprouts to a whole other level, though they’re damn good sans-cheese as well!
- 2 pounds of Brussels sprouts
- 4 Tbsp extra virgin olive oil
- 2-3 Tbsp aged balsamic vinegar (The aged vinegar we used was not a thick syrupy one, so we used 3 tbsp. I would scale down to 2 tbsp if using thicker, sweeter balsamic vinegars – and/or skip the honey.)
- 1 Tbsp honey (optional)
- 1/4 to 1/2 tsp of sea salt, or to taste
- 1/8 tsp black pepper
- 6 to 8 cloves of garlic
- 1 Tbsp fresh chopped sage, thyme, and oregano each*
- A handful of fresh rosemary, still on the stems
- Optional: Freshly grated parmesan, romano, asiago, manchego or similar hard cheese
*To substitute fresh herbs for dried herbs, reduce the amount by one-third – e.g. use only about a teaspoon instead of a tablespoon.
Also note that for optimal flavor, we suggest marinating the Brussels sprouts for several hours or even overnight in the ingredients above before roasting, so plan in advance!
Step 1: Prepare Brussels Sprouts, Garlic & Herbs
Wash the Brussels sprouts, and then trim off the hard butt end. Next, cut all of the larger Brussels sprouts in half – this will probably be most of them. Feel free to leave any tiny ones whole. If there are any damaged-looking outer leaves (e.g. brown spots), peel those away to compost if they don’t fall off on their own.
Next, wash your fresh herbs and finely chop the thyme, oregano, and sage. We prefer to keep the rosemary on the stem since it can be a bit more tough and also stronger in flavor. The flavors still infuse during the marinating process, and you can easily remove the stems later before serving.
Peel the garlic gloves, and lightly crush them with the flat side of a wide knife.
Step 2: Mix & Marinate
In a mixing bowl, combine the Brussels sprouts, chopped and whole herbs, and cloves of garlic. Next, drizzle over 4 tablespoons of extra virgin olive oil, 2 to 3 tablespoons of aged balsamic vinegar, and 1 tablespoon of honey (unless you’re using really thick, sweet vinegar). Mix to thoroughly combine. Season with a few shakes of sea salt and black pepper, to taste. We typically use about ¼ to ½ teaspoon of coarse sea salt and ⅛ teaspoon of black pepper. Stir again.
Cover your bowl with a lid or a reusable beeswax wrap, and refrigerate to marinate. When we make this dish for Thanksgiving, we do all of this prep the night before and allow it to marinate overnight. I suggest at least a few hours of marinating if possible! If you have time, give the container a stir or shake a few times while it is marinating.
Step 3: Roast the Brussels Sprouts
Preheat your oven to 400°F. Dump out the marinated Brussels sprouts into a baking sheet. No need to oil it! The Brussels should already be oiled enough to not stick. I typically do not scrape out the excess chopped herbs that are left behind and stuck to the bowl (with the exception of the rosemary sprigs). Those not adhered to a Brussels sprout probably just burn in the oven.
Spread the Brussels sprouts evenly across the pan, without any overlapping. Roast them for about 40 minutes, until they’re tender to the fork and lightly crisped on top. Shake the pan or toss and turn the Brussels sprouts with a utensil halfway through roasting to promote even cooking. Note that the time it takes to cook the roasted Brussels sprouts will depend on your individual oven, how large they are, and how many are on the pan.
If you aren’t adding cheese, continue to Step 5 once they’re cooked to your liking.
Step 4: Add Cheese (Optional)
If you choose to add cheese, I highly suggest picking up a good block of parmesan, asiago, or romano and grating it fresh! It really kicks the flavor up a notch over the powdered or bagged stuff.
When the Brussels sprouts are finished roasting, pull out the pan and push all the Brussels sprouts together into one section of the pan. Don’t necessarily pile them up, but get them touching. The idea is to reduce the exposed empty pan space, so your cheese will coat the roasted Brussels sprouts rather than the pan! Sprinkle a nice layer of grated cheese over them, and return the pan to the oven to allow the cheese to melt – about five more minutes.
Step 5: Serve and Enjoy!
Roasted Brussels sprouts are best served warm and fresh, right from the oven! They won’t be as crispy later, but I personally love them almost just as much as leftovers. Store them in the refrigerator, and consume within five to seven days. Leftover roasted Brussels sprouts are an excellent cold salad topping, addition to fried rice, or even great on top of homemade pizza!
Garlic and herb roasted Brussels sprouts always make an appearance on our fully-vegetarian Thanksgiving table, alongside our favorite sweet potato apple & cranberry bake, green beans, mashed potatoes, and gravy. Admittedly, I love drizzling a little of our vegan/vegetarian mushroom gravy over the roasted Brussels sprouts as well! Of course, roasted Brussels sprouts aren’t ONLY for the holidays. We make these several times per year, because they’re just that good.
See? When given a chance, Brussels spouts can be delicious!
I hope you love this recipe as much as we do! If you aren’t already a Brussels sprouts fan, perhaps these roasted Brussels sprouts will change your mind? Let us know how you like them by coming back for a review. Please feel free to ask questions, and share this recipe with your family and friends! Happy eating.
Garlic & Herb Roasted Brussels Sprouts w/ Balsamic Vinegar
- Roasting pan or baking sheet
- 2 pounds Brussels sprouts
- 4 Tbsp Extra virgin olive oil
- 2-3 Tbsp Aged balsamic vinegar (3 tbsp if using thinner, less sweet vinegars, or 2 tbsp for thick, sweeter, syrup-like vinegar)
- 1 Tbsp Honey (Optional – omit if using thick sweet vinegar)
- Sea salt and black pepper, to taste
- 6-8 cloves Garlic
- 1 Tbsp Fresh chopped thyme, oregano and sage each. (Sub with 1 teaspoon dry herbs each)
- Small handful of fresh rosemary
- Freshly grated parmesan, romano, asiago, manchego or similar hard cheese (Optional, for topping at end)
- Wash the Brussels sprouts, trim off the hard butt end, and cut them in half. It is okay to leave any tiny ones whole.
- Wash the fresh herbs and finely chop the thyme, oregano, and sage. We leave the rosemary whole on the stem, removed after roasting before serving.
- In a mixing bowl, combine the Brussels sprouts, chopped and whole herbs, and cloves of garlic (peeled and lightly crushed).
- Drizzle over 4 tablespoons of extra virgin olive oil, 2 to 3 tablespoons of aged balsamic vinegar, and 1 tablespoon of honey (unless you’re using a thick, sweet vinegar – then skip the honey).
- Season with a few shakes of sea salt and black pepper, to taste.
- Thoroughly mix to combine, cover the bowl, and move it to the refrigerator to marinate. Allow to marinate for several hours or overnight. Shake or stir on occasion while marinating.
- Preheat your oven to 400°F. Dump out the marinated Brussels sprouts into a baking sheet, leaving behind any chopped herb bits that didn't adhere to the Brussels sprouts. Spread them out evenly across the pan.
- Roast for approximately 40 minutes, until tender to the fork and lightly browned and crisp outside. (Stir or shake the pan halfway through to promote even cooking.
- If you're adding cheese, push all the Brussels sprouts together into one section of the pan, touching side by side to minimize visible pan space. Sprinkle a nice layer of grated cheese over them, and return the pan to the oven to allow the cheese to melt – about five more minutes.
- Serve and enjoy!
- Roasted Brussels sprouts are best served warm and fresh, right from the oven. They won’t be as crispy later, but I personally love them almost just as much as leftovers. Store them in the refrigerator, and consume within five to seven days.