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!
- 1 pound Brussels sprouts, washed and trimmed
- 3 tablespoons balsamic vinegar
- 2 tablespoons coconut oil, melted
- salt and pepper, to taste
- 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!
*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!
brussel sprouts are one of my favorites! I change it up and use balsamic sometimes and other times just garlic they’re just so good
oh i am obsessed with b sprouts! we buy them nearly every week during autumn/winter! soooo tasty and i love the crispy bits from roasting them. coconut oil is a must for the perfect roasted sprout. no sprouts on our thanksgiving table bc my mother is making the side dishes but don’t worry…i get my fill
Looks delicious, similar to a recipe Ina garten has that was inspired by a dish she had at tyler florences restaurant Wayfare Tavern in San Francisco. Her dish has brussel sprouts halved, syrupy balsamic, pancetta, and olive oil, and it’s so delicious. You should try that variation to, I bet you’d like it. I never liked brussel sprouts but I love the combination of brussel sprouts and balsamic. I love cooking with coconut oil and I can’t wait to try this version too.
Yumm! I usually make maple roasted brussel sprouts with toasted hazelnuts. I roast them 3/4 of the way thru then drizzle 3T maple syrup then continue roasting… Sinfully decadent. I might try adding a little balsamic vinegar too now!
Can I use olive oil instead of coconut oil? I’m in Madrid, do you know where can I get that type of oil?
I am in the same boat in Paris. I haven’t been able to find any Coconut oil in Paris, so would love an alternate solution.
Thanks!
Butter is another stable cooking fat for roasting, if you can’t find coconut oil. Otherwise, olive oil can be used, too!
I love checking out your recipes, we’ve been synchronizing in our veggie choices….or is it just the season? One interesting thing I learn came across awhile back is if you are cooking on a aluminum pan make sure to put parchment down. Supposedly aluminum can attribute to dementia? Thought I’d mention it cause I never know what mine are made of so I opt for parchment always. Love your website!! So fun and fresh.
I love Brussels sprouts and this looks like such a simple, yummy way to prepare them!
I love Brussels sprouts but they don’t love me. As long as I eat them in small quantities I’m ok but when I start chowing them I cannot stop! I love it when the bits get dark and crunchy!
Hate to sound redundant, but YUMMY!!! Thanks for the recipe!
I was looking up your version of roasted brussels spouts that have been sprouting up on upscale restaurant menus, and found this one. Wanted to say that there is no “supposedly” in the sentence aluminum contributes to dementia. Sadly this is absolutely true. Aluminum cookware is one of the researched and confirmed links to dementia. Another link is poor quality oils and excessive consumption of dairy. Lots of sources for this, including Hanna Kroeger’s work. Thanks for the beautiful searchable blog! Enjoying it.
SO good! Thanks for the recipe!
Seems the research on aluminum and Alzheimer’s disease is not substantial, and probably doesn’t amount to much. See this cite from the Alzheimer’s foundation. http://alzheimers.org.uk/site/scripts/documents_info.php?documentID=99
I will definitely try these, they look delicious!! I have bought a bunch of asparagus today and I’m wondering how to prepare it: maybe this is one delicious way for asparagus too
I’ve never been a fan of brussels sprouts, but these are AMAZING! The coconut oil between the layers is pure magic. Thank you, thank you, thank you.
[...] Balsamic with coconut oil (great idea!) [...]
Is there any available nutritional info for these delectable sprouts?
Please see my FAQ regarding nutrition info: http://detoxinista.com/frequently-asked-questions/