Apple Cider Vinegar Brussels Sprouts

3.76

Published Nov 09, 2021, Updated Dec 22, 2023

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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.

tip!
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!

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3.76 from 53 votes

Apple Cider Vinegar Brussels Sprouts

By: Brittany Mullins

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

Cook Time: 40

Total Time: 50

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.