These roasted brussels sprouts are drizzled with my homemade balsamic almond dressing, making for a delicious side dish. Vegan, paleo, and super tasty.
So it is about damn time I bring you one of my favorite vegetables…. And if anyone is doubting brussels sprouts, then you’re doing it all wrong.
Here is the real truth: I didn’t eat vegetables growing up… Pretty sure the closest I came to a vegetable was the tomato sauce on my pizza (is that still a thing these days?). Or potatoes. I was totally a sucker for my Nana’s mashed potatoes. Probably because she put loads of butter in them. And then when the butter melted, I would go back for another slice of butter to top them off again.
When I got older, probably about high school age, I realized how idiotic I was for not eating vegetables, and actually decided I’d tried them. Guess what? They weren’t so bad after all. I still loved potatoes (and pizza…) but I finally started adding more colorful vegetables to my diet.
The BEST Roasted Brussels Sprouts
The funny thing about me and brussels sprouts though, is that they didn’t actually come into my life up until about three or four years ago. I actually can’t remember for certain the first time I had them. It might have been at a family gathering. But I do remember when I tried to make them myself, I used the frozen ones and boiled them. WORST MISTAKE EVER. Please, I beg you, just don’t. You will not like them. And this is probably why many people think they hate brussels sprouts. Shoot, I would to if that were the only way I’d had them.
But then I took to my trusty source named Pinterest and found some recipes I could get on board with. One being bacon and brown sugar. HECK yes. Whoever invented that creation, I thank you. You made me a brussels sprouts lover. And then I had to try roasted brussels sprouts every way imaginable. Lemon pepper. Garlic & olive oil. Balsamic. That was back in the day when I was just getting started… Now I like them all the time, pretty much every which way possible.
But today I bring you something special. It pretty much goes like this:
Roast brussels sprouts with olive oil & salt for 25 minutos.
Drizzle with my latest, greatest dressing
Return to oven for 5 minutos.
Take out and drizzle with straight up balsamic vinegar.
REPEAT NEXT WEEK.
- 1 lb brussels sprouts
- 1–2 TBS olive oil
- 1/2 tsp salt (or to taste)
- 2–3 TBS Balsamic Almond Dressing
- Balsamic Vinegar, drizzled to taste
- Preheat oven to 375F and line small baking sheet with parchment paper, or silicone liner.
- Prepare brussels sprouts by cutting in half, length wise.
- Add cut brussels sprouts to medium bowl and toss with olive oil and salt.
(Use your hands to coat well)
- Roast brussels sprouts for about 25 minutes, checking at 15 minutes and stirring if needed.
- Remove pan from oven after 25 minutes and drizzle with 2-3 tablespoons of Balsamic Almond Dressing.
Return pan to oven for another 5-7 minutes.
- Remove pan of brussels sprouts and drizzle with balsamic vinegar (if desired).
- Serve as side dish for 2-4 people
*I prefer my roasted veggies not overly-oily. Adjust to your liking.
- Serving Size: 1/4th
- Calories: 129
- Sugar: 1
- Sodium: 296
- Fat: 12
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 2
- Protein: 3
- Cholesterol: 0
This obviously isn’t the only way I enjoy brussels sprouts. More often than not, when I am looking for something quick I’ll just roast them with some oil and whatever seasoning goes with the rest of the meal. But lately this dressing has come in handy for all sorts of things. And when I had some brussels sprouts that needed to be eaten, I knew JUST what to do.
Best decision I’ve made in a while.
SO… What is your favorite vegetable??
If you’re a fan of roasted brussels sprouts, what is your favorite way to enjoy them?
P.S. I love brussels so much I had the caterer add them to the menu for our wedding 😀
If you make any of my recipes, I’d love to see them! #fitmittenkitchen
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