Whole Roasted Brussels Sprouts with Balsamic Reduction


  • 2 pounds brussels sprouts, tough outer leaves pulled off (some may not have any)
  • 2 teaspoons olive oil
  • 1/2 cup balsamic vinegar
  • 2 cloves garlic, crushed


  1. Preheat your oven to 400 degrees
  2. In a large bowl, add your brussels sprouts, oil, and salt + pepper. Toss the brussels in the bowl until they are evenly coated in oil and seasonings
  3. Dump the brussels out onto a parchment paper lined baking sheet and roast for 25 minutes. Remove from the oven, toss, and bake for another 10 minutes or until fork tender
  4. While the brussels are roasting, add your balsamic vinegar and crushed garlic to a small sauce pan and bring to a simmer. Simmer until the vinegar has reduced and thickened
  5. When the brussels are done, add to your plate and drizzle with balsamic reduction!


Even when roasted, you don’t want to eat the root, so either slice it off as you eat the sprouts, or hold them by the root and bite the sprout off.

This recipe is 1 Freestyle SmartPoint per serving!