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Balsamic Roasted Brussels Sprouts

Do your kids eat vegetables? Mine do… Whether they know it or not sometimes.. (I’m sneaky like that)  Brussels Sprouts are one of the most hated vegetables of all times.. I was one of those people.. Until.. I discovered roasting them.

The Balsamic glazes them in the oven giving them a sweet caramelized taste while the garlic gets soft & buttery.  My children actually fight over these at the table..

“Balsamic Roasted Brussels Sprouts” was always one of the first dishes to sell out on our TaylorMade Menu in the cafe.

Balsamic Roasted Brussels Sprouts


  • • 1 lb of Brussel Sprouts
  • • 8-12 garlic cloves
  • • ¼ C Extra virgin olive oil
  • • 3 Tbsp Balsamic Vinegar
  • • Salt & Pepper


  1. Preheat oven 425*
  2. Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
  3. Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
  4. Roast in oven for 20-25 min until tender. Stirring occasionally

This recipe is DELICIOUS on its own.. But after making this 1001 times in the cafe, I decided to gourmet it up a bit.. So I came up with Cranberry Pistachio Pine Nut Pesto Roasted Brussels Sprouts to put on these, making them perfect for the Holidays or just a special treat.  You start with the original “balsamic roasted brussels sprouts” recipe, when the brussels sprouts are done, spoon 1/2 cup of the Cranberry Pistachio Pine Nut Pesto on top and stir well.

Just a note: Cranberry Pistachio Pine Nut Pesto would be incredible as a crostini appetizer, stuffed inside a chicken breast or wrapped into puff pastry with brie.. My mouth is already watering thinking about it



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