Garlic Mushroom and Satsuma Mandarin Roasted Brussels Sprouts

Garlic Mushroom and Satsuma Mandarin Roasted Brussels Sprouts

Whether you roast these or sauté them, the flavor imparted on the Brussels sprouts is incredible.



2 lbs Brussels Sprouts
2 Tbsp Garlic Mushroom Olive Oil
Salt and Pepper to Taste
3 Tbsp Satsuma Mandarin Balsamic Vinegar


  1. Pre-heat the oven to 425º. Prepare the Brussels Sprouts by trimming the stems and discarding. Remove any blemished leaves and discard. Then halve or quarter the Brussel sprout and place on a baking sheet. Repeat with all the Brussels Sprouts.
  2. Drizzle the cut Brussels Sprouts with olive oil and toss to coat them all. After tossing, even them out into one layer on the baking sheet. Season with salt and pepper to taste.
  3. Bake the Brussels Sprouts for 20-25 minutes until they are soft, and some leaves are starting to brown and get crispy.
  4. When the Brussels Sprouts are cooked, remove them from the oven. Drizzle the Satsuma Mandarin Balsamic Vinegar over the sprouts and toss to coat. Let sit about 5 minutes to absorb all the vinegar. Then serve and enjoy.

More Posts


Leave a comment

All blog comments are checked prior to publishing