Cavoletti di Bruxelles Balsamici Arrostiti | Roasted Balsamic Brussels Sprouts

If you like Brussels sprouts as much as I do, you must try this dish. It’s quite easy, and the end product is perfectly roasted sprouts with a sweet and tangy balsamic glaze. It yields luscious caramelized Brussels sprouts that will convert even the most skeptic.

Brussels sprouts belong to the Brassica family of plants, which also include cabbage, broccoli, kale, cauliflower, and turnips. All are notoriously tough to pair with wine, however, I found this recipe pairs beautifully with Poggio Grande’s Tagete, a combination of Marsanne and Rousanne recognized for its vegetal undertones and ability to complement cruciferous vegetables.

Receipt Date: March 31, 2021
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1.5 pounds Brussels Sprouts, cleaned and cut into halves or quarters depending on their size

5 tablespoons EVOO

5 tablespoons Aged Balsamic Vinegar

Pinch of Sea Salt, to taste

Pinch of Red Pepper Flakes, to taste


Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Put the Brussel sprouts in a large bowl and combine with the remaining ingredients, tossing to coat evenly.
Arrange Brussels sprouts on the prepared baking sheet in a single layer so they can brown evenly.
Roast the Brussel sprouts until crispy and brown, about 20 minutes.
Serve immediately, although, I love these leftover cold the next day!

Amy’s Favorite Pairing

Poggio Grande-TAGETE I.G.T

$39.00 750 ml

Additional Pairings

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