Betty really loves to bake. But when it comes to cooking, believe it or not, Brussels sprouts are her beloved go-to side. We call them Betty’s Best Roasted Brussels Sprouts because she’s known for them amongst our big band of a family. Balsamic-y, baked, and beaming with flavor, these balls of sprouts bring you bite after bite of satisfaction. You can bet on it! Betty’s Best Roasted Brussels Sprouts are so beautifully delicious, you’ll want to make a bounty of them!

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  • 4 tablespoons extra-virgin olive oil
  • 1 pound Brussels sprouts, bottoms trimmed and sliced in half vertically
  • 5 cloves garlic, peeled
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon balsamic vinegar
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Step 1 –Preheat the oven to 400 degrees F.

Step 2 –Heat the oil in a cast-iron skillet over medium-high heat until it shimmers.

Step 3 –Add the sprouts, cut-side down, in one layer.

Step 4 –Add the garlic to the sprouts and sprinkle with the salt and the pepper.

Step 5 –Cook the sprouts, undisturbed, until they begin to brown on the bottom.

Step 6 –Transfer the sprouts to the oven and roast, shaking the pan every 5 minutes, until they are very brown and tender, about 10-20 minutes.

Step 7 –Drizzle the balsamic vinegar over the Brussels sprouts and stir to combine.

Step 8 –Serve warm.