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Balsamic Roasted Brussels Sprouts

This recipe is perfect for the vegetable skeptics in your life.

Brussels sprouts can be a bit intimidating on their own, but when roasted with a splash of balsamic vinegar, they become a delectable treat!

Traditional roasting methods usually call for a coating of olive oil before cooking, but I opted for coconut oil in this particular dish. The higher the saturated fat content in a cooking oil, the less likely it is to be damaged or oxidized, making coconut oil a more stable fat source for cooking at high temperatures. In fact, I’ve noticed that when I cook with coconut oil, my vegetables rarely burn!

Tender on the inside, and crispy on the outside, these Brussels sprouts are a quick and easy addition to any meal.

Balsamic Roasted Brussels Sprouts (Vegan, Paleo)
serves 4

Lightly adapted from this recipe

Ingredients:

1 pound Brussels sprouts, washed and trimmed
3 tablespoons balsamic vinegar
2 tablespoons coconut oil, melted
salt and pepper, to taste

Directions:

Preheat your oven to 375F. If your coconut oil is solid at room temperature, place the two tablespoons of coconut oil in a small bowl, and set it on top of the oven to warm while you prepare the Brussels sprouts. If the top of your oven isn’t warm enough, you can place the bowl inside the oven for 2 minutes to melt.

Slice the Brussels sprouts in half, and place them in a large bowl. Pour the balsamic vinegar over the halves, and toss well to coat. Add the melted coconut oil, and toss again to coat. Arrange the Brussels into a single layer on a baking sheet, cut-side facing down, and sprinkle generously with salt and pepper.

Roast the Brussels sprouts for 25 minutes, turning the pan after 10 minutes for even browning.

The sprouts are ready when they are lightly golden.

Remove from the oven and serve immediately!


4.7 from 11 reviews
Balsamic Roasted Brussels Sprouts
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Cook time: 
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Serves: 4
 
Tender on the inside, and crispy on the outside, these Brussels sprouts are a quick and easy addition to any meal.
Ingredients
  • 1 pound Brussels sprouts, washed and trimmed
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons coconut oil, melted
  • salt and pepper, to taste
Instructions
  1. Preheat your oven to 375F. If your coconut oil is solid at room temperature, place the two tablespoons of coconut oil in a small bowl, and set it on top of the oven to warm while you prepare the Brussels sprouts. If the top of your oven isn't warm enough, you can place the bowl inside the oven for 2 minutes to melt.
  2. Slice the Brussels sprouts in half, and place them in a large bowl. Pour the balsamic vinegar over the halves, and toss well to coat. Add the melted coconut oil, and toss again to coat. Arrange the Brussels into a single layer on a baking sheet, cut-side facing down, and sprinkle generously with salt and pepper.
  3. Roast the Brussels sprouts for 25 minutes, turning the pan after 10 minutes for even browning. The sprouts are ready when they are lightly golden.
  4. Remove from the oven and serve immediately!

*Note: This method can be used with any other sturdy vegetable, such as broccoli or asparagus. Feel free to experiment and discover new vegetables that you enjoy!

Reader Feedback: Are you a fan of Brussels sprouts? Will they be making an appearance at your Thanksgiving feast? These will definitely be at mine!

43 comments to Balsamic Roasted Brussels Sprouts

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