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.