Roasted Brussels Sprouts (Salt & Vinegar!)
Sides
Ingredients:
- 450 g (1 lb / 3 cups) Brussels sprouts, trimmed
- 2 tbsp olive oil
- 4 tbsp apple cider vinegar
- 1½ tsp salt
Equipments:
- Large baking sheet
- Large mixing bowl
- Parchment paper
- Knife and cutting board
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
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
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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.
Roasted Brussels Sprouts (Salt & Vinegar!)
Ingredients:
- 450 g (1 lb / 3 cups) Brussels sprouts, trimmed
- 2 tbsp olive oil
- 4 tbsp apple cider vinegar
- 1½ tsp salt
Features:
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.
