In this recipe, Brussels sprouts gain a sweet and almost nutty flavor when roasted in a high-temperature oven. Tossing them in balsamic vinegar and a touch of brown sugar enhances these flavors and helps the sprouts caramelize further. These are best and most crispy when very well browned (nearly burnt looking).

4 Portions • 100 Calories = 2/3 cup

Prep Time: 15 minutes Bake Time: 20 minutes


1 pound Brussels sprouts, trimmed and halved

1 1/2 tablespoons olive oil

1 teaspoon minced garlic

1 teaspoon balsamic vinegar

1 teaspoon light brown sugar

1/4 teaspoon salt

1/4 teaspoon pepper


  1. Preheat the oven to 425°F.
  2. In a large mixing bowl, toss Brussels sprouts in all of the remaining ingredients, until well coated.
  3. Spread the coated Brussels sprouts on a sheet pan in a single layer and bake for 20 minutes, stirring halfway through. Sprouts are done when well caramelized and fork-tender.

Helpful Tip: Brussels sprouts can vary in size quite a bit. If you have a few sprouts that are larger than the others, it is a good idea to cut those into quarters to ensure that they cook through as quickly as the smaller, halved sprouts.