Name: Roasted Marinated Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 350 g Brussel sprouts (12 ounces); 3 tablespoons Balsamic vinegar; 5 tablespoons Olive oil (Extra Virgin); 1 tablespoon Lemon juice; 1.5 teaspoons Dijon mustard; 1 tablespoon Maple syrup; ½ inch Ginger (fresh, optional); 4 sprigs Rosemary (2 teaspoons, chopped fresh)

These Roasted Marinated Brussels Sprouts transform a humble vegetable into a caramelized, flavor-packed side dish that even Brussels sprouts skeptics will love. The combination of balsamic vinegar, maple syrup, and fresh herbs creates a perfect balance of sweet and savory notes that complement the natural nuttiness of the sprouts.

Why You’ll Love This Recipe

The marinade infuses Brussels sprouts with incredible flavor before they even hit the oven
Simple ingredients that create complex flavors
Perfectly crispy edges with tender centers
Can be prepared ahead of time
Makes a beautiful presentation for holiday meals
Naturally vegan and gluten-free
Great way to introduce Brussels sprouts to people who think they don’t like them
Quick preparation with mostly hands-off cooking time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brussels sprouts form the foundation of this dish. When roasted, these miniature cabbage-like vegetables develop a wonderful nutty flavor and caramelized exterior while maintaining a tender interior. Look for bright green, firm sprouts with tightly packed leaves for the best results.

Balsamic vinegar adds a complex sweetness and tanginess that complements the natural bitterness of Brussels sprouts. It also helps to caramelize the vegetables during roasting, creating those irresistible crispy edges.

Olive oil helps conduct heat evenly for roasting and creates that desirable crispy exterior. It also carries the flavors of the marinade into the sprouts and adds richness to the final dish.

Lemon juice brightens the entire dish with its fresh acidity, balancing the sweetness of the maple syrup and the richness of the oil. It also helps to prevent oxidation of the cut Brussels sprouts before cooking.

Dijon mustard adds a subtle pungent note that enhances the other flavors without overwhelming them. It also helps emulsify the marinade, ensuring it coats the sprouts evenly.

Maple syrup brings natural sweetness that helps caramelize the sprouts and balance their inherent bitterness. It’s a healthier alternative to refined sugar with a distinctive flavor that pairs wonderfully with the other ingredients.

Ginger, though optional, provides a warm, spicy note that adds another dimension to the marinade. Fresh is best, as it has a brighter, more vibrant flavor than dried.

Rosemary contributes an aromatic, piney quality that stands up well to the robust flavors of the Brussels sprouts. Fresh rosemary has a more delicate flavor than dried and works beautifully in this recipe.

Directions

Whisk together olive oil, balsamic vinegar, lemon, maple syrup, Dijon mustard and rosemary in a bowl to create the marinade.
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 with parchment paper 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.

Servings and Timing

This recipe serves 4 people as a side dish. The preparation takes about 10 minutes, plus 30 minutes for marinating. The actual cooking time is 20-25 minutes at 400°F (200°C), for a total time of approximately 1 hour and 10 minutes. Each serving contains about 221 calories.

Variations

Cheesy Brussels Sprouts: Add grated Parmesan or crumbled goat cheese during the last 5 minutes of roasting.

Spicy Twist: Add a pinch of red pepper flakes to the marinade for a hint of heat.

Sweet and Nutty: Toss with a tablespoon of honey instead of maple syrup, and add toasted walnuts or pecans after roasting.

Asian-Inspired: Substitute the balsamic vinegar with soy sauce, add sesame oil, and sprinkle with sesame seeds before serving.

Bacon Lovers: Add cooked, crumbled bacon bits during the last 5 minutes of roasting.

Citrus Infused: Add orange zest to the marinade and substitute orange juice for the lemon juice.

Mediterranean Style: Add olives, sun-dried tomatoes, and crumbled feta cheese after roasting.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freezing: While possible, freezing is not recommended as it can make the Brussels sprouts soggy when thawed. If you must freeze them, use them within 1 month and expect a softer texture.

Reheating: For best results, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through. This helps maintain some crispness. You can also microwave them, but they won’t be as crispy. Use 30-second intervals, stirring in between.

Make Ahead: You can marinate the Brussels sprouts up to 24 hours in advance, keeping them in the refrigerator until ready to roast.

FAQs

Why are my Brussels sprouts mushy instead of crispy?

Mushy Brussels sprouts usually result from overcrowding the baking sheet. Make sure to arrange them in a single layer with some space between each piece. Also, avoid using too much marinade on the baking sheet, as excess liquid will steam rather than roast the sprouts.

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are strongly recommended for this recipe. Frozen sprouts contain excess moisture that prevents proper caramelization and crispiness. If frozen is your only option, thaw completely and pat dry before marinating.

How do I know when my Brussels sprouts are done?

Perfectly roasted Brussels sprouts will have golden brown, crispy edges while remaining tender inside. You should be able to pierce them easily with a fork. If they’re browning too quickly but still firm inside, reduce the oven temperature by 25 degrees and continue cooking.

Can I make this recipe oil-free?

While you can reduce the oil, eliminating it completely will significantly affect both flavor and texture. The oil helps the sprouts caramelize and crisp up. If needed, you could try using a tablespoon of vegetable broth, but expect less crispy results.

Why do my Brussels sprouts taste bitter?

Bitterness can result from undercooking or using older sprouts. Make sure to roast them until well-caramelized, as this converts the bitter compounds. Also, smaller, fresher sprouts tend to be sweeter. The maple syrup and balsamic in this recipe specifically help counteract natural bitterness.

What can I serve with these roasted Brussels sprouts?

These Brussels sprouts pair beautifully with roasted meats like chicken, turkey, or beef. They also complement grain dishes such as quinoa or wild rice, and make a wonderful addition to holiday meals alongside mashed potatoes and other traditional sides.

Should I wash Brussels sprouts before roasting?

Yes, you should always wash Brussels sprouts before cooking. Rinse them under cold water to remove any dirt, then pat them completely dry before cutting and marinating. Excess moisture will prevent proper caramelization.

Can I double this recipe?

Absolutely! You can double or even triple the ingredients, but make sure to use multiple baking sheets rather than overcrowding one. Each sheet should hold just a single layer of Brussels sprouts with some space between them for proper roasting.

How long can I marinate the Brussels sprouts?

While the recipe calls for at least 30 minutes of marination, you can marinate them for up to 24 hours in the refrigerator. This actually improves the flavor as the sprouts have more time to absorb the marinade.

Can I use different herbs instead of rosemary?

Yes! Thyme works wonderfully as a substitute for rosemary. Sage is another excellent option, especially for fall and winter meals. You could also try a mix of herbs like herbes de Provence for a different flavor profile.

Conclusion

These Roasted Marinated Brussels Sprouts are a testament to how a simple cooking method and thoughtful ingredients can transform a humble vegetable into a standout dish. The marinade infuses the sprouts with complex flavors, while roasting brings out their natural sweetness and creates irresistible crispy edges.

Whether you’re serving these as a weeknight side dish or as part of your holiday spread, they’re sure to impress even those who claim not to like Brussels sprouts. The versatility of this recipe means you can easily adapt it to your taste preferences or what you have on hand.

With minimal hands-on time and maximum flavor, these marinated Brussels sprouts deserve a regular spot in your recipe rotation. They’re not just nutritious – they’re genuinely delicious, proving that eating your vegetables can be something to look forward to.