When earthy and savory Brussels sprouts meet sweet maple syrup, salt, and apple cider vinegar, well, let’s just say that your taste buds are going to explode into joyful song!
And the super fun thing about these Brussels sprouts is that their looks don’t belie any hint of the magic that lies within. Their appearance doesn’t shout, “Sweet! Tart! Savory! Tangy!”
But one bite will tell you everything you need to know.
This recipe is also:
- Dairy-free and vegan
- Paleo
- Gluten-free
- Keto
Let’s face it: Sometimes good cooking just checks a lot of boxes!
Apple cider vinegar brussels sprouts ingredients + substitutions + tips
For this recipe, you’ll need:
1 lb. small Brussels sprouts
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Grade A (Very Dark and Strong Flavor)* maple syrup
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
*Formerly known as “Grade B” maple syrup.
You can substitute agave syrup in place of the maple syrup if you’d like – the flavor won’t be as dark and complex, but sometimes you just want to cook with what you have on hand! (You could also use honey, although the recipe would then no longer be vegan.)
These can be made up to 3 days ahead of time. Just reheat before serving.
How to make apple cider vinegar brussels sprouts (step by step instructions):
Preheat oven to 400 degrees. Fit a medium, rimmed sheet pan with parchment.
Trim the ends off of the Brussels sprouts, and remove any rough outer leaves. Cut any larger Brussels sprouts in half, so that they are roughly the same size as the small whole ones. Reserve.
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper.
Drizzle the Brussels spouts with maple syrup mixture, and toss well to coat.
Bake for 20 minutes, or until fork tender and cooked through.
Recipes and Tips:
Roasted Sweet Potatoes in Coconut Oil
Apple cider vinegar gummies recipe
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Apple Cider Vinegar Brussels Sprouts with Maple Syrup
These apple cider vinegar Brussels sprouts with maple syrup are sweet, tangy, and earthy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 lb. small Brussels sprouts
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Grade A (Very Dark and Strong Flavor)*
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
*Formerly known as “Grade B” maple syrup.
Instructions
Preheat oven to 400 degrees. Fit a medium, rimmed sheet pan with parchment.
Trim the ends off of the Brussels sprouts, and remove any rough outer leaves. Cut any larger Brussels sprouts in half, so that they are roughly the same size as the small whole ones. Reserve.
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper.
Drizzle the Brussels spouts with maple syrup mixture, and toss well to coat.
Bake for 20 minutes, or until fork tender and cooked through.
Nutrition Facts
- Serving Size: 1
- Calories: 124
- Sugar: 5.5g
- Sodium: 334mg
- Fat: 7.5g
- Saturated Fat: 1.1g
- Carbohydrates: 13.9g
- Fiber: 4.4g
- Protein: 4g
- Cholesterol: 0mg




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