This crunchy & savory, yet sweet roasted brussels sprouts with fresh basil will have you fall in love with brussels sprouts if you haven’t already! Brussels sprouts are having quite the spotlight these days, so why not throw another recipe variation out there! The star ingredients in this recipe are fresh garlic, fresh basil, balsamic vinegar, salt, pepper and of course brussels sprouts!
How to Make Roasted Brussels Sprouts
If you find brussels sprouts unappealing try roasting them with fresh herbs such as basil, rosemary, or thyme. The outside layer has a nice crunch and the fresh herbs bring out a wonderful aroma. I used fresh basil, but you could try anything you enjoy! If you end up using dry herbs, make sure to add them to the marinade before roasting the brussels sprouts.
The real secret to this recipe is making sure to let the brussels marinade. You can see how much flavor the sprouts absorb from the ingredients in just an hour!
Other variations of this recipe could include swapping the balsamic vinegar for a different vinegar or acidic medium like lemon juice, try different herbs, toss in other vegetables like butternut squash, cauliflower or carrots…the possibilities are endless!
Herb Roasted Brussel Sprouts
- 1 pound bag of brussels sprouts
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1.5 tsp minced garlic
- 1/2 cup chopped fresh basil
- Preheat the oven to 400 degrees.
- Wash the brussels sprouts, chop and discard the ends.
- Slice the brussels sprouts in half and place in a large bowl.
- Add the olive oil, balsamic vinegar, salt, pepper, and garlic to the bowl of halved brussels sprouts and give it a good mix.
- Cover and refrigerate for at least 1 hour to allow the brussels sprouts to marinade and pick up all the flavors!
- After an hour, spread the brussels sprouts on a nonstick cooking pan.
- Place the pan in the pre-heated oven and roast for 20 minutes, flipping half-way at the 10 minute mark to make sure the heat disperses evenly to all the brussels sprouts. For the last 5 mins, sprinkle the chopped basil over the brussels sprouts and finish cooking.
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