Balsamic Roasted Brussels Sprouts

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This healthy recipe for balsamic roasted Brussels sprouts is an easy vegetable accompaniment! These Brussels sprouts are baked in a balsamic maple glaze until crisp and caramelized and SO delicious!

Brussels sprouts (spelled correctly, "Brussels sprouts") either love them or leave you a type of vegetable. I personally love them, but my children are not fully on board (yet).

These balsamic roasted Brussels sprouts really are the best! They might even turn bud-haters into bud lovers! In this recipe, Brussels sprouts are roasted in a balsamic maple frosting until crisp and caramelized and SO delicious!

It only takes 30 minutes to make these balsamic roasted Brussels sprouts, and they're a healthy side dish for the holidays (to serve alongside this healthy sweet potato casserole, these buns, these roasted green beans, and this sausage filling)!

This Brussels sprouts recipe is gluten and dairy free, plus it's paleo and vegan! So anyone, no matter what their dietary restrictions are, can enjoy these green beauties!

How to Make Roasted Brussels Sprouts

Trim and clean Brussels sprouts

Start making this roasted Brussels sprouts recipe by trimming and cleaning Brussels sprouts!

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How are Brussels sprouts cut and trimmed?

To cut Brussels sprouts, start by cutting the stem off the ends. Then cut the sprouts in half. Discard leaves that fall in the process! Place the trimmed Brussels sprouts in a colander for the next step…

Should I wash Brussels sprouts before roasting them?

The answer is yes. It is always good to wash fresh produce to make sure you remove any contaminants that may be on the surface. Simply rinse the Brussels sprouts in warm water. Then pull the strainer to shake off the excess water before continuing.

Mix with olive oil and seasonings.

Then coat the Brussels sprouts with olive oil and seasonings and prepare to roast!

Oven Roasted Brussels Sprouts

To ensure crispy Brussels sprouts, cook them in an even layer on a large baking sheet at high temperature (450 degrees F). In this roasted Brussels sprouts recipe, I suggest stirring in the middle of the first roast to make sure they're all cooked through before adding the balsamic frosting.

Size Matters!

NOTE: The size of the Brussels sprouts used will affect the toasting time. Smaller sprouts will roast faster and take less time! While larger shoots will need to roast longer!

Make balsamic frosting

While the Brussels sprouts are roasting, mix the balsamic frosting. It only takes 2 minutes to prepare! Simply combine all the ingredients together with a wire whisk or fork!

Add frosting and roast again

Once the partially toasted Brussels sprouts begin to brown, remove them from the oven and drizzle the balsamic frosting on top. Stir until the glaze is evenly distributed.

Roast until frosting begins to caramelize and clings to Brussels sprouts, stirring once in half!

Roast

In the last 2-3 minutes of roasting, turn the oven on for roasting and roasting Brussels sprouts until the frosting caramelises and sticks to the cabbages and you get toasted brownish markings (best part, IMO).

Serve immediately

Transfer the roasted Brussels sprouts from the baking sheet to a serving plate and serve hot! You could do a little extra balsamic glaze to serve as an accompaniment, but I think this recipe is the perfect amount and no more is needed.

What about Brussels sprouts?

If you are looking for some delicious recipes to serve with Brussels sprouts, here are some of our favorites:

  • To add even more pizzaz to this roasted Brussels sprouts recipe, you can sprinkle some freshly grated Parmesan cheese on top, add some pomegranate arils or some toasted pine nuts.
  • This Balsamic roast It is one of my favorite main dishes, and it pairs perfectly with these balsamic Brussels sprouts!
  • I personally think that homemade macaroni and cheese With a side of Brussels sprouts it is the perfect meatless meal! 😉
  • Sweet Potaotes. If you're serving these as a side, they pair very well with sweet potato dishes like this healthy one Sweet Potato Stew or these maple cinnamon roasted sweet potatoes!
  • Beet! We LOVE these balsamic roasted beets! They are like vegetable candy!

Frequently asked questions about roasted brussels sprouts

Can you reheat roasted brussels sprouts?

Yes! There are two ways I recommend reheating Brussels sprouts:

  1. In the microwave This is the fastest and easiest way to reheat your sprouts. However, just be aware that they won't be crispy if they are reheated this way, but that will still taste amazing!
  2. In the oven. Grill the sprouts until hot and crisp. This only takes 2 to 5 minutes, so keep a close eye on them and don't walk too far from the oven!

How long will roasted Brussels sprouts last?

Roasted Brussels sprouts are best if eaten within 3 days.

Why are my Brussels sprouts soft?

Roasted Brussels sprouts Ingredients and substitutions

This is a healthy and delicious accompaniment, and as always, I recommend making the recipe as written! However, I always take a minute to discuss the ingredients and possible substitutions!

  • Olive oil. Any neutral oil works well in this recipe! I prefer olive oil or avocado oil! I have also used flavored olive oils and the results when I do.
  • Balsamic vinegar. I am very passionate about balsamic vinegar. Extremely. An exceptional balsamic vinegar must be thick and naturally sweet, and it will cost you more money than is reasonable to spend on a pantry staple (but worth every penny). If your vinegar is poured as water instead of syrup and tastes sour then you do NOT have a quality product and your recipe will not be as delicious. Read: You will have to spend over $ 5 per bottle to get the absolute best tasting balsamic recipes!
    • My favorite balsamic vinegar is from The Twisted Olive. I have been using his balsamic vinegar exclusively for over 10 years and I am never without it.
  • Maple syrup. Once again, high-quality ingredients are important in the outcome of your dish! So use pure maple syrup in this recipe! Honey can be substituted for maple syrup with equally delicious results!
  • Mustard. Choose your favorite mustard variety! I usually go for honey and mustard because it's what we always have on hand. But be aware that the mustard flavor you choose will alter the taste of roasted Brussels sprouts!

More roasted vegetable recipes:

I have a great affinity for roasted vegetables. In addition to these roasted Brussels sprouts, here are some of my favorite recipes:

  • I could eat this broccoli roast all day
  • Balsamic Roasted Beets Are Like Vegetable Candy!
  • I make these parmesan roasted green beans all the time!
  • For a variety, try this balsamic roasted vegetable recipe.
  • And I can't forget my favorite roasted vegetable quinoa salad!
  • These crispy roasted chickpeas are also a great snack!

Balsamic Roasted Brussels Sprouts

This healthy recipe for balsamic roasted Brussels sprouts is an easy vegetable accompaniment! These Brussels sprouts are baked in a balsamic maple glaze until crisp and caramelized and SO delicious! Preparation time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Servings: 8 servings (1/4 cup) Calories: 108.4kcal

Equipment

  • baking sheet
  • measuring spoons
  • measuring cups
  • spatula
  • glass dough bowl

Ingredients

  • 2 pounds. Brussels sprouts
  • 3 tablespoons olive oil
  • ½ teaspoon of sea salt
  • 1 teaspoonful of garlic powder
  • ¼ teaspoon of pepper
  • 3 tablespoons balsamic vinegar (high quality) *
  • 1 tablespoon of maple syrup
  • 1 teaspoon of mustard

Usual US USA

Instructions

  • Preheat oven to 450 degrees F. Lightly grease large baking sheet, set aside.
  • Rinse and dry 2 lbs. Brussels sprouts.
  • Cut the ends and cut the Brussels sprouts in half, discarding the loose outer leaves that fall off.
  • Place brussels sprouts in half in large bowl.
  • Drizzle with olive oil and sprinkle with garlic powder, sea salt, and pepper. Stir to combine.
  • Transfer the prepared baking sheet and spread the Brussels sprouts in an even layer.
  • Roast at 450 for 10-15 minutes, or until Brussels sprouts begin to brown. (NOTE: The size of the Brussels sprouts used will affect toasting time. Smaller cabbages will roast faster and take less time.)
  • In a small bowl, mix the balsamic vinegar, maple syrup, and mustard with honey.
  • After 15 minutes, remove the Brussels sprouts from the oven.
  • Sprinkle the balsamic mixture over the partially toasted Brussels sprouts and bake for an additional 15-20 minutes, stirring in half. (NOTE: The size of the Brussels sprouts used will affect toasting time. Smaller cabbages will roast faster and take less time.)
  • If necessary, set the oven to broil the last 1 to 3 minutes of cooking time to ensure the sauce thickens and sticks to the Brussels sprouts and turns well browned and browned.
  • Serve immediately.

Notes

Roasted Brussels sprouts Ingredients and substitutions

  • Olive oil. Any neutral oil works well in this recipe! I prefer olive oil or avocado oil! I have also used flavored olive oils and the results when I do.
  • Balsamic vinegar. I am very passionate about balsamic vinegar. Extremely. An exceptional balsamic vinegar must be thick and naturally sweet, and it will cost you more money than is reasonable to spend on a pantry staple (but worth every penny). If your vinegar is poured as water instead of syrup and tastes sour, then you DO NOT have a quality product and your recipe will not be as delicious.
    • My favorite balsamic vinegar is from The Twisted Olive. I have been using his balsamic vinegar exclusively for almost 10 years and I am never without it.
  • Maple syrup. Use pure maple syrup in this recipe! Honey can be substituted for maple syrup with equally delicious results!
  • Mustard. Choose your favorite mustard variety! I usually go for honey and mustard because it's what we always have on hand. But be aware that the mustard flavor you choose will alter the taste of roasted Brussels sprouts!

Nutrition

Serving: 0.25 cup | Calories :: 108.4kcal | Carbohydrates: 13.06 g | Protein: 3.93g | Fat: 5.62g | Saturated Fat: 0.8g | Sodium: 182.62mg | Potassium: 453.46 mg | Fiber: 4.31g | Sugar: 4.9g | Vitamin A: 855.02IU | Vitamin C: 96.39mg | Calcium: 51.97 mg | Iron: 1.66 mg

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