Orange Balsamic Roasted Brussels Sprouts (Vegan) 🌱 Beautifully roasted and tossed in a lightly sweet & citrusy vegan sauce with fresh orange juice, zest, balsamic vinegar, maple syrup and plant-based butter. Brussels sprouts have never tasted (or looked) so good!
My husband brought these gorgeous Brussels sprouts home from the grocery store the other day. I'd never seen purple sprouts before - they looked like tiny purple cabbages. They were just so pretty, I couldn't wait to make something with them. That's when I thought, wouldn't it be fun to combine the bright flavor & color of fresh oranges with these vibrant violet and green sprouts?
I went online, looking for inspiration and came across a Martha Stewart recipe that looked really good, but required a lot of dairy butter and more oil than I like, so I reduced the amount of fat by about 75% and used all plant-based ingredients. I knew they would make the perfect veggie side dish to go with simple savory herbed tofu and homemade mashed potatoes. My husband loved them and my daughter said, hands-down, they were the best Brussels sprouts she'd ever had.
★★★★★ "I made this for a side at lunch today and it was so delicious. My omnivore daughter couldn't get enough of it and raved on and on.... I will definitely be making it again, thank you" ♥ Donna
Why we love this recipe
Can you believe those colors? You can see why I couldn't wait to try them! Can't find purple Brussels sprouts at your grocers or farmer's markets? Fear not! This recipe will work perfectly fine with any type of Brussels sprouts - purple, green or anything in-between. Here's a few reasons why you should try this recipe:
- Quick and easy to prepare
- Makes a beautiful side dish for Thanksgiving or any occasion!
- Vegan - no dairy
- Only a few basic ingredients
- The most delicious Brussels sprouts ever!
Table of Contents
Ingredients
Wait until you see just how quick and easy it is to roast Brussels sprouts. I think you are going to love this recipe. Let's get started!
- Brussels sprouts (any variety - doesn't have to be purple)
- Olive oil - I prefer extra virgin.
- Salt - coarsely ground
- Balsamic vinegar - I prefer white balsamic (I used a peach infused white balsamic I had on hand, it was delish!)
- Maple syrup (you can replace with agave nectar or vegan honey if needed)
- Orange juice - fresh or bottled
- Orange zest
- Vegan butter
🥕 See the recipe card below for quantities & details.
Instructions
- Preheat oven to 425℉
- Throughly wash and rinse your sprouts in a large strainer or colander under cold running water. Let them drip dry or blot with a clean towel.
7. While the sprouts are roasting, it's the perfect time to prepare the orange balsamic sauce. In a small saucepan, simply combine balsamic vinegar, maple syrup, orange juice and zest over medium heat. Stir. Add vegan butter, continue stirring until melted and all ingredients are fully blended.
10. Sprinkle with a bit of extra zest and serve. I suggest enjoying them right away while they're hot. I seriously doubt there'll be any leftovers!
Serving Suggestions
These orange balsamic roasted Brussels sprouts are a beautiful veggie side dish to include on your Thanksgiving dinner table or as a delicious addition to a simple meal with vegan seitan "chicken" fillets or savory herbed tofu and mashed potatoes.
Equipment
These are the kitchen tools I use to prepare this recipe.
- Large strainer or colander
- Cutting board
- Knife
- Measuring spoons
- Citrus juicer
- Mixing bowl
- Small sauce pan
- Baking sheet
- Parchment paper
FAQ's
Why are they called Brussels sprouts?
Brussels sprouts originated in Belgium almost 500 years ago and were named after the capital city - Brussels, of course!
How to store Brussels sprouts?
Fresh, uncooked Brussels sprouts should be stored (dry and unwashed) inside an airtight plastic bag in the vegetable crisper of your refrigerator until you are ready to use them (up to about 4 days). It is important to keep them dry in order to prevent them from rotting, so wash them just before cooking.
Orange balsamic roasted Brussels sprouts should be stored refrigerated in an airtight container for 2-3 days.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Orange Balsamic Roasted Brussels Sprouts (Vegan)
Equipment
- large strainer or colander
- Knife
- mixing bowl
- small sauce pan
- baking sheet
- Parchment paper
Ingredients
- 1 lb Brussels sprouts fresh - any variety washed, trimmed, sliced in half
- 1 tablespoon olive oil extra virgin
- ½ teaspoon salt coarsely ground
- 2 tablespoon orange juice
- 1 tablespoon white balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon orange zest
- 1 tablespoon vegan butter
Instructions
- Preheat oven to 475°
- Line baking sheet with parchment paper (for easier clean-up)
- Place clean, trimmed, halved Brussels sprouts in a bowl
- Drizzle with 1- 2 tablespoon olive oil and sprinkle with ½ teaspoon salt
- Toss with a large spoon until thoroughly coated
- Arrange Brussels sprouts cut side down onto baking sheet
- Place in oven at 475° for about 10 minutes, until tender and slightly browned
- Transfer Brussels sprouts to a bowl
- Pour orange balsamic sauce over sprouts, toss to thoroughly coat.
- Transfer to a serving dish. Sprinkle with a little bit of orange zest.
Orange Balsamic Sauce
- In a small saucepan over medium heat, combine orange juice, balsamic vinegar, maple syrup, and orange zest.
- Stir until hot, add 1 tablespoon vegan butter. Stir until melted. Remove from heat.
- Pour sauce over roasted Brussels sprouts & toss.
- Serve while hot.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Donna Hopkins says
I made this for a side at lunch today and it was so delicious. My omnivore daughter couldn't get enough of it and raved on and on.... I will definitely be making it again, thank you ♥
Connie Edwards McGaughy says
Donna, I'm delighted that you & your daughter enjoyed the sprouts! Thanks a bunch for sharing!🥕💚
Connie Edwards McGaughy says
I've always loved Brussels sprouts but until I tried making them with this recipe, I had no idea just how fabulous they can be!
Sheila says
Going to try this in a few days. I don't have white balsamic vinegar (didn't even know it existed), but I might get some, if it's available at my store. Anyway, do you think dark balsamic vinegar will work well with this? It's the kind I have on hand.
Oh, and by the way, I absolutely love your quiche recipe. Made it several days ago! So good. Should have posted it on that page but will do so now.
Connie Edwards McGaughy says
Hi Sheila!
I'm so happy you tried the quiche recipe & love it! We're kind of hooked on it at my house 😬
Yes, you can use red or dark balsamic. It might be a bit sweeter, which is fine. The main reason I use white balsamic is to let the color of the sprouts shine through. Red balsamic tends to darken them a bit. But you should be good either way. I'd love to hear your thoughts when you make them.
Happy cooking!🥕🌱