Imagine transforming the often-overlooked Brussels sprout into a mouthwatering culinary masterpiece that will have even the pickiest eaters begging for seconds. This Apple Cider Vinegar Brussels Sprouts recipe is not just another side dish – it's a game-changing flavor explosion that combines the caramelized crispiness of roasted sprouts with a tangy, slightly sweet apple cider vinegar finish. Whether you're a health-conscious foodie or someone looking to add more excitement to your vegetable repertoire, this recipe will revolutionize the way you think about Brussels sprouts forever!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp honey (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare the Brussels sprouts by washing them thoroughly. Trim the stem ends and slice each sprout in half lengthwise, ensuring they are roughly the same size for even cooking.
- In a large mixing bowl, combine the halved Brussels sprouts with olive oil, tossing to coat each sprout evenly. This will help them crisp and caramelize in the oven.
- Season the Brussels sprouts with salt and freshly ground black pepper. Mix well to distribute the seasoning uniformly.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. Ensure they are not overcrowded to promote proper roasting and browning.
- Roast in the preheated oven for 15-20 minutes, or until the edges are crispy and golden brown. Halfway through cooking, gently shake the pan or flip the sprouts for even caramelization.
- Remove the baking sheet from the oven and immediately drizzle apple cider vinegar over the hot Brussels sprouts. If using honey, add it now for a touch of sweetness.
- Toss the roasted Brussels sprouts gently to coat them with the vinegar and ensure even flavor distribution.
- Transfer to a serving dish and taste, adjusting seasoning with additional salt and pepper if needed.
- Serve hot as a delicious side dish, garnishing with optional fresh herbs like chopped parsley or thyme if desired.
Tips
- Size Matters: Ensure all Brussels sprouts are cut to roughly the same size for even cooking and consistent caramelization.
- Don't Overcrowd: Use a large baking sheet and spread sprouts in a single layer. Overcrowding will steam the vegetables instead of roasting them crispy.
- Cut-Side Down: Always place the cut side of the Brussels sprouts facing down on the baking sheet to achieve maximum golden-brown crispiness.
- High Heat is Key: Roasting at 425°F helps create that perfect crispy exterior while keeping the inside tender.
- Shake or Flip: Halfway through cooking, gently shake the pan or flip the sprouts to ensure even browning on all sides.
- Fresh is Best: Use the freshest Brussels sprouts possible for the best texture and flavor.
- Customize Your Flavor: Feel free to experiment with additional seasonings like garlic powder, red pepper flakes, or fresh herbs to make the recipe your own.
Nutrition Facts
Calories: 82kcal
Carbohydrates: g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
