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.
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!
With most vegetables, I use my standard roasting procedure:
- Pre-heat oven to 400°. Clean and chop vegetables into small chunks or bite-sized pieces.
- 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.
- Sprinkle on any desired seasonings. This varies depending on my mood, but I pretty much always use sea salt and pepper.
- 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.
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!Print
- Pre-heat oven to 400°.
- Rinse, trim and cut brussels sprouts into halves.
- 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.
- Spread the brussels sprouts and onions on a baking pan and bake for about 20 minutes.
- 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.
- Remove from oven and serve.
- 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.