Best Roasted Brussels Sprouts

close up of golden brown roasted brussels sprouts on serving platter

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  • 2 lbs brussels sprouts, ends trimmed and halved
  • 2 Tablespoons extra virgin olive oil
  • 2 medium cloves garlic, minced
  • 1/4 teaspoon fine sea salt
  • 1 Tablespoon balsamic vinegar (optional)


  1. Preheat oven to 400º F
  2. Prepare brussels sprouts by trimming ends and slicing in half lengthwise. If you have very large brussels sprouts, quarter them. 
  3. On a large baking sheet add cut brussels sprouts, minced garlic, olive oil and sea salt. Toss to combine until brussels sprouts are evenly coated in oil. For easier cleanup, you can line baking sheet with parchment paper.
  4. Roast brussels sprouts for 15 minutes, then add balsamic vinegar and toss again. Using tongs, turn brussels sprouts cut side down and continue baking for another 5-10 minutes, until golden brown. Placing the brussels sprouts cut side down will give them a golden finish.
  5. Remove brussels sprouts from oven and serve as a side dish with your favorite dinner or with toothpicks as an appetizer if you’d like.


If not using balsamic vinegar, you can cook brussels sprouts cut side down for a total of 15 minutes.

If you’re looking for a substitute for balsamic vinegar, try coconut aminos.

Keywords: how to make roasted brussels sprouts, easy roasted brussels sprouts, how to roast brussels sprouts in the oven