Apple Cider Vinegar Brussels Sprouts

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These apple cider vinegar 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!

I know brussels sprouts can have a bad reputation. Some people despise brussels sprouts and others (it’s me!) loves them! I have to say, it totally depends on how you prepare them. Some preparation methods lead to bitter, mushy, stinky sprouts but others, like this method, leads to really, really tasty sprouts!

If you think you aren’t a fan of brussels sprouts, you need to try this recipe and report back!

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

Why You’ll Love This Recipe

  • There’s a delicious sweet + savory coating that you’ll roast the sprouts in.
  • 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 and red onion in a large white bowl with apple cider vinegar dressing.

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

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.

tip!
Roasting vegetables at a higher temperature helps get that crispy exterior and tender interior we all love!

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:

Leftover roasted veggies are also awesome for making salads and sandwiches. They take an average salad or sandwich to a whole other level.

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

More Brussels Sprout Recipes to Try

Apple Cider Vinegar Brussels Sprouts

4 from 9 votes
These apple cider vinegar 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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3

Ingredients

  • 1 lb brussels sprouts; rinsed, trimmed and cut into halves
  • ¼ cup red onion, sliced into chunks
  • 2 Tablespoons apple cider vinegar
  • 1 ½ Tablespoons olive oil, or avocado oil
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon or whole grain mustard
  • ¾ teaspoon sea salt
  • ½ teaspoon ground pepper

Instructions
 

  • Preheat oven to 400°F and line a baking sheet with parchment.
  • Rinse, trim and cut brussels sprouts into halves.
  • In a medium sized bowl mix together vinegar, oil, maple syrup, mustard, salt and pepper. Place brussels sprouts and onions in the bowl and toss to coat.
  • Spread the brussels sprouts and onions on prepared baking sheet and bake for about 20 minutes.
  • Toss brussels sprouts and bake for another 15-20 minutes or until sprouts are tender on the inside with a golden brown and crisp outer layer.
  • Remove from the oven. Taste and season with additional salt and pepper, if desired. Serve warm.

Nutrition

Serving: 1/3 of recipe Calories: 145kcal Carbohydrates: 17g Protein: 5g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Sodium: 667mg Potassium: 630mg Fiber: 6g Sugar: 7g
Course: Side
Cuisine: American
Keyword: apple cider vinegar brussels sprouts

DID YOU MAKE THIS RECIPE?

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Recipe Rating




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

      5 stars
      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?

      1. Brittany Mullins
        September 29, 2021 AT 12:48 pm

        Yes, 6 grams of fiber per serving!

    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 🙂

Parchment paper lined with protein balls.

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