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holding a bowl of roasted brussels sprouts
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5 from 8 votes

Roasted Brussels Sprouts

Brussels sprouts are tossed in a drool-worthy combination of garlic, mustard, olive oil and balsamic vinegar, then roasted until tender yet perfectly caramelized!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: brussels sprouts recipe, roasted vegetables
Servings: 4 servings
Calories: 322kcal
Author: Amanda


  • 2 lbs fresh brussels sprouts halved
  • 1/3 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 4 cloves garlic minced
  • 1 Tbsp whole grain mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp butter cut into small cubes


  • Preheat oven to 425 degrees, and line a baking sheet (with a rim) with aluminum foil. Alternatively, spray a baking sheet with non-stick cooking spray.
  • Trim brussels sprouts, removing any loose leaves from the outside. Slice in half, lengthwise.
  • Add oil, vinegar, garlic, mustard, salt and pepper to a mixing bowl and whisk until well combined. Add brussels sprouts and toss to ensure they're coated. Spread out on baking sheet and scatter butter throughout sprouts.
  • Bake for 20-25 minutes, flipping brussels sprouts over about halfway through cooking time.


Calories: 322kcal | Carbohydrates: 23g | Protein: 8g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 443mg | Potassium: 903mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1887IU | Vitamin C: 194mg | Calcium: 101mg | Iron: 3mg