It’s holiday season, which means it’s time to bust out some vegan spins on traditional meat-eater classics. The vegan versions of these classic dishes are usually healthier and more flavor-packed because they don’t rely on meat as the be-all and end-all for flavor. As a bonus, we get to experiment with exciting spices and herbs to create some adventurous recipe remixes.. The tangy balsamic, balanced olive oil, and dash of cayenne heat are at the heart of these delicious balsamic roasted Brussels sprouts.
how do you make vegan brussels sprouts?
Roasted brussels sprout recipes often call for loads of bacon that overwhelm the flavor of the dish. I always felt like I was just eating a bacon salad with a side of brussels sprouts whenever I ate that version, which is good if you really, really, really like bacon but not so awesome if you’re interested in a more balanced bite. By removing bacon, the brussels sprouts have a chance to shine as little vehicles to carry your balsamic glaze and spice front and center.
These balsamic roasted brussels sprouts are incredibly easy to make, which is important during the holidays when we’re all trying to do the most. Let this recipe be the least of your holiday worries. Simply make the glaze, drizzle it over the top, roast the b-sprouts, flip them for good measure, and voila!
If you’re looking for more side dish ideas for your vegan meals, check out vegan green bean casserole, garlic mashed potatoes, vegan stuffed mushrooms, strawberry spinach salad, and black bean corn salad. If you make these balsamic roasted Brussels sprouts, leave a comment, rate the recipe, take a picture, and tag it #plantandvine on Instagram.
roasted balsamic brussels sprouts and wine pairings
There’s a good chance that you’re not going to make these Brussels sprouts as a standalone dish Even if these sprouts are one of many options on your plate, it’s important to think about how wine pairs with all of the dishes on the table. Or maybe someone asked you to bring a side dish and a bottle of wine to a dinner party–in that case, you’ve found your one-stop-shop. Let’s dive into the world of Brussels sprouts and wine pairings. Here are a few suggestions to get you started:
- Sauvignon Blanc: Brussels sprouts bring vegetal goodness with acidic balsamic so your wine needs to be able to hang with both of those elements. Sauvignon Blanc adds crisp acidity and fresh grass, gooseberry, and lime flavors.
- Suggested Regions: Marlborough, New Zealand or Loire Valley, France
- Chenin Blanc: This wine is all about emphasizing clean acidity with lemon, pear, and chamomile flavors. Good backbone for the acidity and tang of the balsamic.
- Suggested Regions: Vouvray, Loire Valley, France
- Grüner Veltliner: If you’re looking for something different with vegetal dishes, try an Austrian Grüner Veltliner. Bursting acidity coupled with green pear, yellow apple, white pepper, and green beans. Green on green.
- Suggested Regions: Austria. Look for a Qualitätswein DAC labelled bottle versus a Landwein.
If you’re interested in learning more about wine pairings, check out my guide to pairing wine with vegan and vegetarian food and holiday wine pairing guide.
balsamic roasted brussels sprouts
Balsamic roasted Brussels sprouts recipe that pops with tang and a touch of spice. A perfect side dish for the holidays.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Vegan, Vegetarian, Side, Holiday
- Method: Roasting
- Cuisine: American, Vegan, Healthy
- 14 ounces of fresh brussels sprouts, rinsed and patted dry
- Salt and freshly ground black pepper, to taste
- 5 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 1/8 teaspoon cayenne pepper (optional)
- Heat oven to 375 F.
- Trim off the stalk-side ends if the brussels sprouts are large. Pull off any loose outer leaves. Slice in half, lengthwise. Set aside.
- In a small bowl, whisk together salt, pepper, vinegar, and cayenne pepper.
- Using a whisk, slowly drizzle in the olive oil. Continue whisking until mixed.
- Line a baking sheet with foil. Place the brussels sprouts in a single layer. Drizzle the balsamic oil dressing over the sprouts. Reserve a little bit for dressing before serving. Toss to coat, making sure brussels sprouts get dressing on both sides.
- Bake for 25 minutes, turning once halfway through the time. Sprouts are done when they are lightly browned.
- To serve, drizzle with remaining dressing. Best when fresh. Store in covered container in refrigerator up to 3 days.
*Recipe is a guide. Adapt as desired.
Keywords: vegan brussels sprouts, roasted brussels sprouts, balsamic roasted brussels sprouts, vegan side dish