Roasted Brussels Sprouts (Salt & Vinegar!)
Ingredients:
- 450 g (1 lb / 3 cups) Brussels sprouts
- 30 ml (2 tbsp) olive oil
- 60 ml (4 tbsp) apple cider vinegar
- 9 g (1½ tsp) salt
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
Servings 1 serving Calories 90 Carbohydrates 11g Fat 5g Fiber 4g Protein 4g
Monounsaturated 2.3g Polyunsaturated 1.5g Saturated 0.5g Trans 0g
Vitamin A 30mcg Vitamin C 75mg Vitamin D 0mg
Calcium 45mg Iron 1.5mg Potassium 380mg
Cholesterol 0mg Sodium 590mg Sugar 3g Vitamin K 180mcg Glucosinolates 25mg
.svg){kind=small}
.svg){kind=small}
Pat the Brussels sprouts dry after the quick vinegar soak, before roasting — any leftover liquid steams them in the oven instead of letting them roast crisp.
Instructions:
- Prep the Brussels Sprouts: Trim and halve 450 g (1 lb / 3 cups) Brussels sprouts.
- Quick Pickle: In a bowl, toss with 4 tbsp apple cider vinegar and 1½ tsp salt. Let sit for 10 minutes, then pat dry.
- Roast: Toss with 2 tbsp olive oil. Spread cut-side down on a parchment-lined baking sheet. Roast at 220°C (425°F) for 20–25 minutes until deeply golden and crispy.
- Serve: Season with extra salt if needed and serve immediately.
Notes: Cut Brussels sprouts in half to maximize flat surface area contact with the baking sheet — this is what creates the caramelized, crispy edges.
Place cut-side DOWN on the baking sheet. Direct contact with the hot surface creates better browning than the rounded side.
Tips: Don’t crowd the pan — crowded sprouts steam instead of roast. Use two pans if needed.
Toss with vinegar after roasting, not before. Vinegar added before baking steams the sprouts and prevents crispiness.
Storage: Refrigerate for up to 3 days. Reheat in a 200°C / 400°F oven for 8–10 minutes to restore crispiness. Avoid microwaving.
Swaps: Apple cider vinegar can be swapped for balsamic vinegar for a sweeter profile. Any oil with a high smoke point works.
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The salt sharpens and balances every other flavor in the dish.
Roasted Brussels Sprouts (Salt & Vinegar!)
Ingredients:
- 450 g (1 lb / 3 cups) Brussels sprouts
- 30 ml (2 tbsp) olive oil
- 60 ml (4 tbsp) apple cider vinegar
- 9 g (1½ tsp) salt
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The salt sharpens and balances every other flavor in the dish.
Prep:
Pat the Brussels sprouts dry after the quick vinegar soak, before roasting — any leftover liquid steams them in the oven instead of letting them roast crisp.
Instructions:
- Prep the Brussels Sprouts: Trim and halve 450 g (1 lb / 3 cups) Brussels sprouts.
- Quick Pickle: In a bowl, toss with 4 tbsp apple cider vinegar and 1½ tsp salt. Let sit for 10 minutes, then pat dry.
- Roast: Toss with 2 tbsp olive oil. Spread cut-side down on a parchment-lined baking sheet. Roast at 220°C (425°F) for 20–25 minutes until deeply golden and crispy.
- Serve: Season with extra salt if needed and serve immediately.
