Roasted Brussels Sprouts with a Apple Cider Vinegar Sauce

by on November 15, 2012

I know brussels sprouts tend to have a bad reputation – they’re bitter, mushy and they stink. Sure, when you prepare them incorrectly all those things are true but they can actually be really good. Like really, really good.

Roasted Sprouts

Here are Casa de EBF, we love brussels sprouts! They’re like mini cabbages and taste amazing when grilled or roasted. Even if you think you hate them, I highly recommend trying this recipe (or another roasted sprouts recipe).

Roasted sprouts might just change your life. I’m serious.

In a nut shell, roasting is my favorite way to prepare vegetables – especially veggies that are available in the fall, like hard squashes, sweet potatoes, carrots, parsnips, and beets. They’re awesome roasted because of their higher sugar content. The process of roasting brings out the natural sweetness and intensifies their natural flavors. Sometimes there’s even a little crisping action. I love the crispy bits!

Sprouts

With most vegetables, I use my standard roasting procedure:

  1.  Pre-heat oven to 400°. Clean and chop vegetables into small chunks or bite-sized pieces.
  2. Place the vegetables in a single layer on a pan (I use a baking stone) and spray them with a little cooking spray. Sometimes I toss them with a 1-2 tablespoons of coconut oil for a little more healthy fat. One hint: Don’t try to pack too many veggies on your sheet – they will steam instead of roasting.
  3. Sprinkle on any desired seasonings – this changes depending on my mood but I pretty much always use sea salt and pepper.
  4. Bake vegetables for 40-60 minutes or until they are lightly browned and tender. Different vegetables take more or less time so be sure to check after 25-30 minutes, flip over with a spatula, then cook until they’re tender and nicely browned – about 15-30 minutes more.
For this brussels sprouts recipe, I just threw a few ingredients for the roasting sauce together after making a tasty salad dressing with similar ingredients the night before… it worked like charm.

Brussels Sprouts and Onions

Apple Cider Vinegar Roasted Brussels Sprouts
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 1 lb brussels sprouts; rinsed, trimmed and cut into quarters
  • ¼ cup sliced red onion
  • 2 Tablespoons apple cider vinegar (or balsamic)
  • 1½ Tablespoons coconut oil, in a liquid state
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • sea salt and pepper, to taste
Instructions
  1. Pre-heat oven to 400°.
  2. Rinse, trim and cut brussels sprouts into quarters.
  3. In a medium sized bowl mix together vinegar, maple syrup, mustard and slowly add the coconut oil to the sauce. Place sprouts in the bowl and toss to coat.
  4. Spread the brussels sprouts on a baking pan and bake for about 20 minutes
  5. Stir sprouts and cook for another 15-20 minutes or until sprouts are tender on the inside with a golden brown and crisp outer layer.
  6. Remove from oven and serve.

Roasted Brussels Sprouts and Onions

These sprouts are roasted to perfection and have a sweetness from the maple syrup that couples wonderfully with the other flavors. They make a great side dish for any meal – even a Thanksgiving feast! Leftover roasted veggies are also awesome for making salads and sandwiches! They bring an average salad or sandwich to a whole other level. So, so, so good!

Speaking of good food, Isaac and I are still exploring our options for wedding caterers. Wednesday night we had a meeting with Olio, one of our favorite restaurants in Richmond that happens to do wedding catering. After a great meeting, they sent us home with a couple tasty treats for dinner:

Isaac loved the mac and cheese made with artisan cheeses.

Mac and Cheese

I had a few bites and it was really good but I was too involved with this pumpkin quinoa burger to help out much with the mac and cheese.

Olio Quinoa Pumpkin Burger

OMG – The pumpkin quinoa burger was nestled between two toasty pieces of the bread with roasted red peppers, artichokes, cheese (I can’t remember what type), kale and a fruit spread. The fruit spread gave it a lovely sweet and savory flavor, which I absolutely love. I want to eat this sandwich every day. It’s THAT good! Hopefully it becomes a mainstay on Olio’s fall menu. :)

Alright, I’m off to work – I’m doing an operations tour today so I’ll be out and about learning how we fulfill our grocery orders and get them to our customers! It’s going to be a lot of fun. I hope you have a lovely Friday!

PS – The giveaway winner is up for the Clean Food revised cookbook. Head over to the post to see who won.

{ 15 comments… read them below or add one }

Erica { EricaDHouse.com } November 16, 2012 at 7:13 am

Well this looks like a much more appetizing way to get my ACV in daily than chugging it with water and my nose plugged!

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Kat W November 16, 2012 at 9:11 am

I am so excited to try this! I have brussels sprouts I was planning to cook tonight! I just discovered I like them last month, thanks to a recipe from the Tone it Up girls!
Thanks for all of your amazing recipes :)

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NYC Fit GIrl November 16, 2012 at 9:47 am

That looks really good! I have trouble getting vinegar down esp my Meta-D; perhaps i should give this a try :-)

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Rachel November 16, 2012 at 10:33 am

omg I looooove brussels sprouts! This sounds good… and I’m probably the only one who likes apple cider vinegar plain haha

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Shel@PeachyPalate November 16, 2012 at 2:59 pm

Love roasted brussels! They’re one of my favourite veggies (pumpkin and roasted cauliflower are the other two in the top three!) Pumpkin quinoa burger sounds amazing!!!

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The Healthy Apple November 16, 2012 at 9:43 pm

Brussels sprouts are my favorite; love this Britt!

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Diana November 17, 2012 at 12:13 am

Hi Brittany! This recipe looks great! I love brussels sprouts :)

By the way, I cannot find the winners on the linked post…

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Marianne November 17, 2012 at 2:17 am

I am determined to serve delicious roasted veggies, such as brussel sprouts, for Christmas dinner this year instead of our usual steamed veggies. I’m gonna have to try out this recipe as an option.

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{Moni} @ Moni Meals November 17, 2012 at 10:37 am

YUM!!! I eat brussels sprouts nearly everyday and this recipe looks great! Thanks Britt.

Loved YOUR Thanksgiving Recipe Round up too. YUM! :)

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Sara @ sarasmiles November 17, 2012 at 1:17 pm

Holy moly that quinoa burger thing looks so good! Good thing I live right down the street from Olio!

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Brittany Mullins November 17, 2012 at 1:54 pm

Definitely check it out! :)

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Amber @ Slim Pickin's Kitchen November 17, 2012 at 3:23 pm

I ADORE brussels sprouts!!! They are my absolute favorite food on the planet. They are like candy to me. I absolutely agree that roasted brussels will change your life. It really couldn’t be more true!

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Nella November 17, 2012 at 3:30 pm

I loveeeeeeeeeeeee brussels sprouts! can’t wait to try this recipe! maybe today! :-)

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Stephen@HappyHeart November 22, 2012 at 7:05 am

Those Brussels sound amazing! We don’t have Thanksgiving in Ireland but definitely a keeper for Christmas this year! Hope you’re all set for a great day today!

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Natasha December 11, 2012 at 6:53 pm

Just started trying out brussel sprouts and family said that this was the best they’ve ever tasted! Great recipe :)

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