Apple Cider Vinegar Roasted Brussels Sprouts

These apple cider vinegar roasted brussels sprouts are the perfect side dish for just about any occasion. You’ll love the savory, sweet apple cider vinegar sauce that the sprouts are roasted in!

Roasted brussels sprouts and red onion in a white bowl with a gold spoon on the right.

I know brussels sprouts tend to have a bad reputation — they’re a little 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.

Brussels sprouts and red onion in a large white bowl with apple cider vinegar dressing.

Here at 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.

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!

Brussels sprouts and red onion on a baking stone before roasting.

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 (I like avocado or coconut oil spray). Sometimes I toss them with a 1-2 tablespoons of avocado 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 roast.
  3. Sprinkle on any desired seasonings. This varies 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. The timing will depend on the type and size of the veggies so be sure to check after 25-30 minutes, flip over with a spatula, then cook until they’re tender and golden, about 15-30 minutes more.

Roasted brussels sprouts and red onion in a white bowl with a gold spoon on the right.

For this apple cider vinegar roasted 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.

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 take an average salad or sandwich to a whole other level. So, so good!

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Roasted brussels sprouts and red onion in a white bowl with a gold spoon on the right.

Apple Cider Vinegar Roasted Brussels Sprouts


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 3

Description

 

These apple cider vinegar roasted brussels sprouts are the perfect side dish for just about any occasion. You’ll love the savory, sweet apple cider vinegar sauce that the sprouts are roasted in! 


Ingredients

  • 1 lb brussels sprouts; rinsed, trimmed and cut into halves
  • 1/4 cup red onion, sliced into chunks
  • 2 Tablespoons apple cider vinegar
  • 1 1/2 Tablespoons avocado or olive oil
  • 1 teaspoon maple syrup
  • 1 teaspoon mustard (Dijon or whole grain)
  • sea salt and pepper, to taste

Instructions

  1. Pre-heat oven to 400°.
  2. Rinse, trim and cut brussels sprouts into halves.
  3. In a medium sized bowl mix together vinegar, oil, maple syrup, mustard, salt and pepper. Place sprouts and onions in the bowl and toss to coat.
  4. Spread the brussels sprouts and onions 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.

Nutrition

  • Calories: 140
  • Sugar: 5g
  • Sodium: 432mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 6g
  • Protein: 5g
  • Cholesterol: 0

If you make these apple cider vinegar roasted brussels sprouts let me know how it turns out in the comment section and leaving a star rating. If you’re looking for another tasty brussels sprout recipe to try, I highly recommend my shredded kale and brussels sprout salad recipe. It’s been known to convert quite a few brussels sprout haters.

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    19 comments
    1. Mary Burns
      December 24, 2020 AT 7:10 pm

      Very good side dish! Found this recipe because I’m out of balsamic. I know this next comment has nothing to do with the quality of your recipe but birds cant eat avocado, so, *warning* if you’re a bird dont prepare with avocado oil

    2. Dina Bardakh
      April 7, 2018 AT 6:36 pm

      Do you have the fiber amounts?

    3. Nicci
      October 8, 2017 AT 6:04 pm

      This actually sounds nice! I need to give this a try. Apple cider and Brussels spouts….never would have thought 🙂
      Thank you for this. I be sure to share your recipe.

      http://niccimarquart.com/

    4. Kori
      October 3, 2017 AT 2:42 pm

      These look so good! Matt and I call them “baby cabbages” too and love them!

    5. 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 🙂

    6. 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!

    7. Nella
      November 17, 2012 AT 3:30 pm

      I loveeeeeeeeeeeee brussels sprouts! can’t wait to try this recipe! maybe today! 🙂

    8. 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!

    9. 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!

      1. Brittany Mullins
        November 17, 2012 AT 1:54 pm

        Definitely check it out! 🙂

    10. {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! 🙂

    11. 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.

    12. 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…

    13. The Healthy Apple
      November 16, 2012 AT 9:43 pm

      Brussels sprouts are my favorite; love this Britt!

    14. 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!!!

    15. 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

    16. 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 🙂

    17. 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 🙂

    18. 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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