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Balsamic Roasted Brussel Sprouts


  • 1 lb fresh Brussel sprouts
  • 1.5 Tbsp olive oil
  • 2.5 Tbsp Cardenas 25 Star Balsamic Vinegar*, divided
  • 2 cloves fresh garlic, minced
  • Salt and freshly ground black pepper to taste


  1. Preheat oven to 425 degrees.
  2. Wash and cut sprouts into halves. Peel and mince the garlic. 
  3. In a clean bowl toss sprouts, olive oil, half of the balsamic, salt and pepper. 
  4. On a baking sheet lined with parchment paper, spread the sprouts. 
  5. Bake on 425 degrees for 20-25 minutes. After 15 minutes use a spatula to flip the sprouts so they don't burn on one side. Drizzle the remaining Balsamic and return to oven.


*For this recipe we love using the Traditional 25 Star Balsamic, Hickory Balsamic, or our Garlic White Balsamic.  


1 comment

  • What do you do with the other half of the balsamic??

    Carol Neal

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