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Roasted Balsamic Brussels Sprouts

by Ben, So Vegan
Vegan Balsamic Brussels Sprouts Recipe

Brussels sprouts have never tasted this good! Our recipe pairs them with balsamic vinegar, maple syrup and pomegranate seeds for a slightly fancy twist.

  • You need to cook the Brussels sprouts long enough so the skins char slightly, but they should still have a lovely crunch to them.
  • The Brussels sprouts season in the UK runs from October all the way to March, so don’t feel like you can only enjoy this delicious things for Christmas!
Vegan Balsamic Brussels Sprouts Recipe

Roasted Balsamic Brussels Sprouts

Serves: 6 people Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 500g (17.6oz) Brussels sprouts, trimmed + sliced in half
  • salt + pepper
  • olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 handful of pomegranate seeds
  • 1 handful of crispy onions

Method

  1. Preheat the oven to 200°C fan / 425°F.
  2. Add the Brussels sprouts to a baking tray and drizzle with olive oil and season with pinches of salt and pepper. Toss, then roast for 15-20 minutes.
  3. Remove the sprouts from the oven and drizzle with the balsamic vinegar and maple syrup.
  4. Stir to combine then transfer to a serving dish and top with the pomegranate seeds and crispy onions.
  5. Serve up with Christmas dinner, Thanksgiving, or Sunday roasts.
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