Roasted Brussel Sprouts with EVOO and Espresso Balsamic

Let’s consider the humble Brussel Sprout!

This cruciferous, orb-like veggie was once a bit of a culinary pariah (especially in the minds of vegetable-averse children), but the “mini cabbage” is making a big comeback for very good reasons.

Brussels sprouts are an excellent source of pre-biotic fiber and contain plenty of wonderful vitamins & micronutrients. Yes, yes – they’re healthy. But, are they delicious?

If prepared correctly, they sure are!

Hence why we’re here today. We’d like to share Big Horn’s updated take on a classic side dish that allows this nutritious, vibrant, little veggie to truly shine!


– Fresh Brussels Sprouts

Frozen are o.k., too, but we’d recommend fresh for special events. The amount of Brussels sprouts depend on serving needs.

– Big Horn Olive Oil

You can get creative here! We offer a vast array of infused and fused olive oil options, and it’s hard to go wrong with any of them. However, for this recipe, allow us to recommend a few “jumping-off points”:

Big Horn’s Espresso Dark Balsamic Vinegar

– Salt / Pepper (To taste)


Step 1: Toss Brussels sprouts with your favorite Big Horn Olive Oil + salt and pepper. (We recommend using a large mixing bowl.)

Step 2: Roast in the oven at 400 degrees F for 30-35 minutes.

Step 3: Remove and toss lightly with a splash of our Espresso Balsamic Vinegar.

Step 4: Place under the broiler for 2 minutes until golden and crisp

Enjoy! :relaxed: