These roasted Brussels sprouts with balsamic will be your new favorite way to enjoy sprouts! Made with just 5 ingredients, they are crispy, tender, and perfect every time!
Preheat the oven to 200C/400F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the Brussels sprouts with the olive oil, salt , pepper, and one tablespoon of the balsamic vinegar. Using your hands, mix well to ensure all the vegetables are evenly coated.
Transfer the Brussels sprouts to the baking sheet and roast for 20-25 minutes, flipping halfway trhough.
Remove from oven and drizzle with remaining balsamic vinegar.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days. TO FREEZE: Place the cooked and cooled Brussels sprouts in an airtight container and store it in the freezer for up to 6 months. TO REHEAT: Either microwave the sprouts for 20-30 seconds or reheat in the oven for 3-4 minutes, until crispy.