Roasted Brussels sprouts with olive oil, salt and pepper are tasty right out of the oven. Balsamic Brussels sprouts are even better. Use any good traditional balsamic or reduction to drizzle over them before serving. I love the Venice Olive Oil’s Molto Benissimo Balsamic for this dish. It’s rich like a balsamic reduction. Their 18 Year Traditional Balsamic works well too.
I’ve used unflavored extra virgin olive oil with good results. Flavored olive oils like Venice Olive Oil’s Butter or Tuscan Herb take these balsamic Brussels sprouts up a notch.
If you are in the Colorado Springs area, you can shop in person at the Venice Olive Oil, which is located at 5214 N. Nevada Ave, Suite 130, in Colorado Springs. To order online, go to Venice Olive Oil. Boutique olive oil stores can be found in many cities. Check out one in your neck of the woods.
Other recipes using flavored olive oils and balsamic vinegars are available in this blog at Venice Olive Oil Veggies.
Active time: 5 Total time: 25 to 35 minutes
Specialized One-Butt Kitchen Utensils
- Rimmed baking sheet (about 12.5 x 10 inches)
- Parchment paper or aluminum foil for easier cleanup.
- Brussels sprouts (enough for 2), trimmed and cut in half
- Extra virgin, Butter or Tuscan Herb Olive Oil, enough to lightly cover Brussels sprouts, probably 2 or 3 tablespoons
- salt and pepper to taste
- Molto Benissimo Balsamic or 18 Year Traditional Balsamic
Preheat conventional oven to 400 degrees. Place parchment paper or aluminum foil on rimmed baking sheet for easier cleanup.
Place Brussels sprouts on a rimmed baking sheet and drizzle with olive oil. Add salt to taste. Toss until evenly coated with olive oil. Arrange the Brussels sprouts evenly in the pan. Cooking time will depend on the size of those tasty morsels, anywhere from for 20 to 30 minutes. Shake pan once during cooking. Watch carefully after 15 or 20 minutes.
To serve, place Brussels sprouts on plate, then drizzle balsamic over them.