These vegan Balsamic Roasted Brussels Sprouts require just 3 ingredients plus salt and pepper! Tossed in balsamic vinegar and garlic-infused olive oil, these roasted Brussels sprouts are loaded with flavor.
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Bored with the same old Brussels sprouts? Try roasting them with some garlic-infused olive oil and balsamic vinegar, and kiss the days of boring Brussels bye-bye.
Instead, you'll have bodacious, breathtaking, bomb-diggity Brussels! OK, maybe I was reaching there with that last one, but I was going for some alliteration and all.
Unfortunately, there are just no decent words to describe tasty food that start with the letter "b."
Bummer 🙁
Anyway, these Brussels sprouts don't require excessive use of literary devices to emphasize their awesomeness.
These babies are caramelized on the outside and tender on the inside!
They're also naturally vegan and gluten-free.
But, wait...that's not all!
If you're so inclined, you can go one step further and take them to the next level by serving them with vegan white sauce and toasted sliced almonds.
You might just be tempted to eat the whole tray of these balsamic-y bechamel Brussels...booyah! 😉
How to make balsamic roasted Brussels sprouts
Preheat your oven to 400° F. Line a baking sheet with parchment paper and set aside.
Thoroughly wash the Brussels sprouts to remove any dirt. Cut off the stems of the Brussels sprouts and discard them as well as any loose yellow or brown (or otherwise discolored or dirty) leaves.
Cut each Brussels sprout in half vertically.
Combine the Brussels sprouts with olive oil, balsamic vinegar, salt and pepper in a mixing bowl.
Transfer the Brussels sprouts to the parchment-lined baking sheet and spread them out evenly in one layer.
Roast in the oven, stirring once halfway through, until tender and golden brown, about 35-40 minutes.
Keep an eye on them and make sure they're not burning.
The outsides will get dark, but you don't want them charred.
The total time will depend on the size of your Brussels sprouts.
Some of the layers will fall off during cooking, and that's OK because they are like the potato chips of Brussels sprouts.
I like to sneak them off the tray and eat them all before anyone notices...lol. 😉
What to serve these vegan Brussels sprouts with
These roasted Brussels are great any time of the year, but also make the perfect vegan side dish for the holidays, such as Thanksgiving, Christmas, Easter or any celebratory feast. Serve them alongside our chickpea veggie loaf with vegan cream cheese mashed potatoes, stovetop vegan mac and cheese, chickpea-butternut squash vegan casserole and cheesy vegan almond flour biscuits.
They are also delicious with our marinated tempeh and vegan pumpkin mac and cheese.
More roasted veggie dishes
- Roasted Spaghetti Squash
- Roasted Broccoli with Garlic
- Roasted Butternut Squash and Brussels Sprouts with Pomegranate
Balsamic Roasted Brussels Sprouts
Ingredients
- 32 oz. Brussels sprouts, washed
- 1 ½ tablespoon garlic-infused olive oil
- 1 tablespoon balsamic vinegar
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 400° F. Line a baking sheet with parchment paper and set aside.
- Cut off the stems of the Brussels sprouts and discard them as well as any loose yellow or brown (or otherwise discolored or dirty) leaves. Cut each Brussels sprout in half.
- Add the Brussels sprouts to a mixing bowl along with olive oil, balsamic vinegar, salt and pepper. Stir to combine.
- Transfer the Brussels sprouts to the parchment-lined baking sheet and spread them out evenly in one layer.
- Roast in the oven, stirring once halfway through, until tender and golden brown, about 35-40 minutes. Keep an eye on them and make sure they're not burning. The outsides will get dark, but you don't want them charred. The total time will depend on the size of your Brussels sprouts.
(Please refer to the post above for instructional photographs for this recipe)
Notes
Nutrition
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