These Oven-Roasted Brussels Sprouts are tossed with Apple Cider Vinegar for an easy, vegan, low-carb side dish!
I’m fairly positive that my mom is reading this and wondering just exactly whose child wrote this recipe.
Her child, you see– does NOT eat brussels sprouts.
I’ve always loved veggies– growing up, my favorite snacks were tomatoes, carrots, and dill pickles– but there was always one veggie that inspired fear. Fear and loathing. And gagging.
The brussels sprout. Memories of eating my grandmother’s steamed brussels sprouts make my nose crinkle in disgust to this day. (It’s happening right now as I write this. Ick.)
What changed my mind?
First, a few years ago I was tricked– unknowingly hoodwinked– into eating brussels sprouts that were hidden in a delicious Indian curry. When I realized what I’d eaten, I was confused– because it was NOT disgusting. It was DELICIOUS.
But I was still suspicious of the sprout.
Then, I tasted shaved brussels sprouts in a salad, and again– I liked it! Even more recently, I took a bite of some oven-roasted brussels sprouts that were tossed in a sweet sauce. The sauce helped cut the veggie’s bitterness, and I was sold!
These Oven-Roasted Brussels Sprouts with Apple Cider Vinegar are a twist on the brussels sprout recipe that won me over, and are an easy and FAST low-carb, vegan side dish.
What Are Brussels Sprouts?
Brussels sprouts are cruciferous veggies that are related to the cabbage. (That’s why they look like baby cabbages!) They’re packed with vitamins, iron, and even have a little protein!
They’re so incredibly healthy that, probably we should all be eating them– but their characteristic bitterness can make some people (like me) run screaming! Even worse, when they’re steamed or boiled, they can develop a sulphuric flavor.
Why Are Oven-Roasted Brussels Sprouts Sweeter?
Roasting your sprouts in the oven caramelizes the edges, and brings out a sweet, nutty flavor in the veggies.
How Can I Make Brussels Sprouts Even Less Bitter?
I have to be honest here– oven-roasted brussels sprouts are still a little bitter for me. They’re much, much better than the ones I remember, but they aren’t quite… delicious. (To me.)
My favorite trick for calming down a bitter veggie is to pour a little apple cider vinegar on top. I do it with this braised kale, and it works perfectly here too.
If you want things even sweeter, add a little maple syrup. (This is a great option if, say, you’re trying to convince a lifelong sprouts hater to taste them again.)
Serve these sprouts right away, and then see who else you can convince to try this little veggie again!
Want more LOW-CARB VEGGIE side dishes? Try these:
- Oven-Roasted Asparagus with Charred Lemons
- Braised Kale with Apple Cider Vinegar
- Green Bean Salad with Almonds
Looking for a MAIN DISH to pair with this side? Try these:
Oven-Roasted Brussels Sprouts with Apple Cider Vinegar
- 1 lb brussels sprouts
- 1 TB olive oil
- 2 tsp sea salt, divided
- 1/2 tsp red chili flakes
- 1/4 cup apple cider vinegar
- 2 tsp maple syrup (optional)
- Preheat oven to 450ºF.
- Halve brussels sprouts. Line in a single layer on a baking sheet, and drizzle olive oil over sprouts. Sprinkle the chili flakes and half the salt over the veggies.
- Roast 16-18 minutes until the sprouts have golden, crispy edges and to your desired level of doneness.
- Remove brussels sprouts from the oven, and sprinkle with the remaining salt.
- Add brussels sprouts to a serving bowl, drizzle the vinegar and optional syrup over the sprouts, and toss to incorporate. Serve immediately.