Marinated Brussels sprouts, roasted in a maple balsamic marinade with lemon, Dijon mustard, and rosemary, make a delicious and crispy side dish packed with flavors.
Even if Brussels sprouts aren’t your first choice, when roasted and marinated like this, they transform into a culinary delight everyone can enjoy. Moreover, this recipe for Brussels sprouts is easy to make and looks great, yum.
Although Brussel sprouts may not be popular among vegetables, they are low in calories and rich in nutrients, including fiber, vitamins (such as vitamins C and K), and minerals. When in season, they are readily available and local.
While we enjoy them in soups, this roasted Brussels sprouts recipe takes the lead with its simply delicious appeal that everyone can savor. In addition, it makes a sophisticated side dish for simple meals, such as this Pollock recipe.
This vegan and gluten-free recipe makes it a perfect, healthy, and easy side dish or appetizer for gatherings with friends, catering to different dietary preferences without any concerns.
Why Marinate Brussels Sprouts?
When you marinate Brussels sprouts, they absorb the rich flavors of the marinade and transform from plain and dull brussel sprouts into a flavorful dish.
It also helps soften the outer layers of Brussels sprouts, so they don’t need to be cooked. Marinate overnight or at least a few hours in the fridge, allowing the flavors to penetrate more deeply.
The marinade’s sugars, especially natural sweeteners like maple syrup, work wonders during roasting. As the Brussels sprouts cook, the sugars caramelize,and brussels sprouts will become sweet and crispy.
Brussel Sprouts Maple Balsamic Marinade Ingredients
Brussels sprouts
Olive oil – A high-quality extra virgin olive is the best for rich and flavorful marinate but any olive oil will do. You can also use infused olive oils with herbs.
Maple syrup – or you can also use honey in this recipe
Lemon juice – Use freshly squeezed lemon juice to add a bright and citrusy kick to the marinade.
Dijon mustard – with its spicy profile, the dijon mustard spice up the marinade. I would not substitute it with other mustards.
Rosemary – Fresh rosemary’s aromatic and earthy notes will make this dish stand out. I would not use dried herbs in this recipe; instead, opt for other fresh ones you may have at your disposal, like thyme or basil.
Ginger – adds a unique combination of warmth and citrusy freshness to the marinade.
salt and pepper, I like to use this Rosemary salt
How to Make Marinated Brussels Sprouts.
First step: make the marinade.
Whisk together olive oil, balsamic vinegar, lemon, maple syrup, Dijon mustard and rosemary in a bowl.
Second step: marinate the Brussels sprouts.
Trim off the ends of the Brussels sprouts and remove any outer leaves. Cut sprouts in half and mix well with the marinade. Marinating the sprouts in a large bowl helps the marinade reach all Brussels sprouts. Coat them thoroughly and place them in a Ziplock bag or airtight container in the fridge for at least 30 minutes.
Third step: Roast Brussels Sprouts.
Preheat the oven to 400 degrees F (200 C) Line a baking sheet and spread the marinated Brussels sprouts in a single layer. Season with salt and pepper to taste, and toss to coat Brussels sprouts with remaining rosemary.
Roast in the oven for 20-25 minutes or until the edges are golden brown and crispy.
Serve the marinated Brussels sprouts as a delicious side dish or enjoy them as an appetizer.
Tips and tricks for best marinated Brussels sprouts recipe.
- Before marinating or roasting, pat the Brussels sprouts dry with a paper towel. Excess moisture can hinder the crisping process.
- Cut the Brussels sprouts into uniform sizes to ensure even roasting and consistent caramelization.
- To ensure that all sides get evenly coated in the marinade, toss the Brussels sprouts again halfway through the roasting time.
- To get the deep-fried crispy texture, roast Brussels sprouts in a hot oven for 20-25 minutes. Placing the baking pan on the lowest rack ensures a perfect crunch.
- Roast the Brussels sprouts on a parchment lined baking tray to prevent them from burning. The sugars burn easier on aluminum foil.
- Serve them immediately after roasting to maintain their crispiness.
- These tasty Brussels sprouts make a great appetizer and are best when served with toothpicks on the side.
- This marinade would also be delicious with other vegetables like cabbage, kale, broccoli, or cauliflower.
Brussels Sprouts with Balsamic Variations
- Sprinkle with grated Parmesan cheese over the Brussels sprouts during the last 5 minutes of roasting for a savory and cheesy finish.
- Drizzle balsamic glaze over the roasted Brussels sprouts just before serving for a sweet and tangy flavor boost.
- If you’re not going for a vegetarian option, toss in some crispy bacon bits after roasting for an extra layer of smokiness.
- make Caesar Roasted Brussels Sprouts by adding a Caesar dressing and homemade garlic bread crumbs.
- Add a handful of chopped nuts (such as pecans or walnuts) before roasting for a delightful nutty crunch.
- Add a dollop of this lemon herb tahini sauce over the Brussels sprouts before serving to impart a fresh and citrusy flavor.
FAQ
Do you have to blanch the Brussels sprouts before roasting them?
I didn’t blanch them in this recipe as I wanted them to be crispy Brussels sprouts rather than mushy. However, blanching can help reduce roasting time. If you choose to blanch, Place a pot of salted water on the stove on high heat to boil. Cook the sprouts for 2-3 minutes, then transfer them to an ice water bath. Pat them dry before roasting. Be careful not to extend this time as cooked Brussels sprouts will become mushy.
How to store these easy marinated Brussels sprouts?
they are best when served right after removing them from the oven. However, any leftovers place in an airtight storage container and refrigerate. Simple roasted Brussels sprouts are best to retain their optimal flavor and texture when consumed within a few days. The longer they sit, the softer they may become.
Avoid freezing: While you can freeze some vegetables, Brussels sprouts are not ideal candidates for freezing after marination, as freezing can alter their texture.
You may also like these appetizers
Roasted Marinated Brussels Sprouts
Equipment
Ingredients
- 350 g 12 ounces Brussel sprouts
- 3 tablespoons Balsamic vinegar
- 5 tablespoons Extra Virgin Olive oil
- 1 tablespoon Lemon juice to balance the flavor
- 1,5 teaspoon Dijon mustard
- 1 tablespoon Maple syrup
- 1/2 inch of fresh Ginger optional
- 4 sprigs of fresh rosemary 2 teaspoon chopped fresh rosemary
Instructions
- Whisk together olive oil, balsamic vinegar, lemon, maple syrup, Dijon mustard and rosemary in a bowl.
- Trim off the ends of the Brussels sprouts and remove any outer leaves. Cut sprouts in half and mix well with the marinade. Marinating the sprouts in a large bowl helps the marinade reach all Brussels sprouts. Coat them thoroughly and place them in a Ziplock bag or airtight container in the fridge for at least 30 minutes.
- Preheat the oven to 400 degrees F ((200 C). Line a baking sheet and spread the marinated Brussels sprouts in a single layer. Season with salt and pepper to taste, and toss to coat Brussels sprouts with remaining rosemary. Roast in the oven for 20-25 minutes or until the edges are golden brown and crispy.
