3.76 29 Published Nov 09, 2021, Updated Dec 22, 2023 If you think you aren’t a fan of brussels sprouts, you need to try this recipe and report back!
Why You’ll Love This Recipe
There’s a delicious sweet + savory coating that you’ll roast the sprouts in. Takes only 10 minutes of prep time! The end result has a bunch of crispy bits that are so addicting! This side dish is super versatile! Add to a simple bowl meal or serve at your holiday dinner.
Brussels Sprouts 101
Brussels sprouts are a member of the Brassicaceae family of vegetables and are closely related to kale, cauliflower and mustard greens. They’re low in calories but high in fiber, rich in antioxidants and packed with vitamins and minerals. They’re especially rich in vitamin K and vitamin C. Some studies suggest that consuming brussels sprouts could help protect against certain types of cancer due to their high level of antioxidants… pretty cool! (Source)
Here’s What You Need
brussels sprouts – rinse these well, trim off the tough ends and then cut into halves. You can remove any beat up leaves during preparation as well! red onion – sliced into chunks. This doesn’t have to be super precise! apple cider vinegar – so important it made the title of this recipe! ACV adds a delicious acidity to this dish that really makes all of the flavors pop! When shopping for ACV, look for a brand that’s unpasteurized with “the mother” included. This is where all the nutrients are. I personally recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best. olive oil – or avocado oil works too! maple syrup – a hint of sweetness to balance out this side dish. Dijon or whole grain mustard – a little mustard goes a long way in this recipe! It adds a tangy, robust flavor that pairs perfectly with the sprouts. sea salt and ground pepper – brings all of the flavors together.
How to Make Brussels Sprouts
Start by prepping your brussels sprouts by trimming the rough ends and cutting them into halves. If there are any beat up leaves, you can remove those now too. In a medium-sized bowl, mix together the roasting sauce – the vinegar, oil, maple syrup, mustard, salt and pepper. Add the sprouts and chopped onions to the bowl and toss to coat. Spread the brussels sprouts and onions on a baking sheet lined with parchment paper or a silicone baking mat. Roast at 400ºF for 20 minutes. Toss the sprouts and bake for an additional 15-20 minutes or until the sprouts are tender on the inside with a crispy golden-brown outer layer.
How to Serve Brussels Sprouts
These brussels sprouts make a great side dish for just about any meal – even a Thanksgiving feast! Here’s what I would serve them with:
Stuffed Dates Vegan Lentil Loaf Butternut Squash Quinoa Stuffing Mashed Cauliflower Roasted Root Vegetables Green Beans Almondine Healthy Mashed Potatoes Sourdough Stuffing
Leftover roasted veggies are also awesome for making salads and sandwiches. They take an average salad or sandwich to a whole other level. Check out my salad recipes for inspiration!
How to Store
If you have leftovers they can be stored in an airtight container in the fridge for up to 5 days. Reheat over the stovetop, in the oven or in the microwave until brussels are warm.
More Brussels Sprout Recipes to Try
Kale and Brussels Sprout Salad Brussels Sprout Chopped Salad Roasted Harvest Bowls Roasted Vegetable Salad Sweet Potato Hash Sweet Kale Salad Maple Mustard Tempeh Meal Prep Bowls One-Pan Roasted Chicken and Vegetables Balsamic Roasted Brussels Sprouts Roasted Brussels Sprouts on the Stalk Roasted Brussels Sprouts Shaved Brussels Sprouts Salad
Be sure to check out the full collection of side dishes as well as all of the Thanksgiving recipes here on EBF!
