If you are looking for a simple and delicious way to enjoy brussels sprouts, try roasting them in the oven with some garlic and balsamic vinegar. Roasting brings out the natural sweetness and nuttiness of these mini cabbages, while also making them tender on the inside and crispy on the outside. This vegan side dish is ready in just 30 minutes and goes well with almost any main course. Watch the video below to see how easy it is!
What You Need
- brussels sprouts – choose ones that are similar in size for even cooking
- olive oil
- balsamic vinegar
- maple syrup
- garlic cloves
- salt and pepper
How to Roast Brussels Sprouts
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Wash and trim the brussels sprouts and cut them in half (or quarters if they are very large). Place them in a large bowl.
- Add olive oil, balsamic vinegar, maple syrup, garlic, salt and pepper to the bowl and toss well to coat the brussels sprouts.
- Arrange the brussels sprouts on the prepared baking sheet, cut side down.
- Cover with foil and bake for 10 minutes.
- Remove the foil and bake for another 10 to 15 minutes, until the brussels sprouts are browned and caramelized on the bottom and edges.
- Enjoy as they are or with some of these optional toppings:
- a pinch of truffle salt
- a squeeze of lemon juice and a sprinkle of Dukkah or Zaatar
- a drizzle of balsamic glaze
More Recipes You Might Like
- Roasted Red Kuri Squash
- Simple Roasted Cauliflower with Garlic, Lemon and Parsley
- Roasted Delicata Squash with Hazelnuts
- Melting Slow-Braised Cabbage
- Simple Roasted Vegetables
- Green Beans with Toasted Walnut Vinaigrette
I hope you love these roasted brussels sprouts as much as I do! They are so flavorful, satisfying and healthy. Let me know how they turn out for you in the comments below!
