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 (like me!) love 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, lead 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!

An overhead photo looking down on a plate of apple cider vinegar roasted Brussels sprouts. A silver spoon is laying next to the plate.

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)

Ingredients measured out to make apple cider vinegar brussels sprouts: salt, pepper, olive oil, red onion, brussels sprouts, dijon mustard, apple cider vinegar and maple syrup.

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.
Side by side photos of brussels sprouts and red onion on a sheet pan before and after 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.

Roasting vegetables at a higher temperature helps get that crispy exterior and tender interior we all love!
An overhead photo looking down on a plate of apple cider vinegar roasted Brussels sprouts.

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. 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

Be sure to check out the full collection of side dishes as well as all of the Thanksgiving recipes here on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

3.76 from 53 votes

Apple Cider Vinegar Brussels Sprouts

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! 
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3


  • 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


  • 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.
    A glass bowl with apple cider vinegar, oil, maple syrup, mustard, salt and pepper ready to be whisked together. A whisk is laying next to the bowl.
  • Spread the brussels sprouts and onions on prepared baking sheet and bake for about 20 minutes.
    A sheet pan with Brussel sprouts and red onion spread around.
  • 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.
    A sheet pan with freshly roasted apple cider vinegar roasted Brussels sprouts with red onion.
  • Remove from the oven. Taste and season with additional salt and pepper, if desired. Serve warm.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side
Cuisine: American
Keyword: apple cider vinegar brussels sprouts
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    Theses brussels sprouts are now a staple in our household! This recipe is so easy and delicious, while still being healthy. Would recommend these to anyone!

    1. YAY! I am so glad you all are loving this recipe, Kylie. Thank you for sharing your review + star rating, it means so much to me!

  2. 5 stars
    Love simple roasted Brussels with just evoo, S&P, but this was the perfect flavor and amount of dressing to really take it up a notch. It went great with the vegan butternut squash mac & cheese, just like you mentioned on that post.

    Whenever I can’t think of food to make, like yesterday, my husband will say, “what about the bird lady website?” Haha. So thanks for having so many great recipes!

    1. Hi Amy! This is amazing – I am so glad you have found my site and are loving my recipes, include this one! Thank you so much for coming back and sharing your review & star rating. I appreciate it so much!

  3. Your recipes look very yummy!
    I cannot wait to try them!

    I want to eat healthier, with plant based foods!

    Thank you for recipes

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