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Roasted Brussels Sprouts [with Balsamic Almond Dressing]

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These roasted brussels sprouts are drizzled with my homemade balsamic almond dressing, making for a delicious side dish. Vegan, paleo, and super tasty.

Roasted Brussels Sprouts with Balsamic Almond Dressing on baking sheet

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

Roasted Brussels Sprouts with Balsamic Almond Dressing on baking sheet with parchment paper

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.

Roasted Brussels Sprouts with Balsamic Almond Dressing [Fit Mitten Kitchen]

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.

EAT.

REPEAT NEXT WEEK.

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Roasted Brussels Sprouts with balsamic almond dressing on parchment paper

Roasted Brussels Sprouts [with Balsamic Almond Dressing]

★★★★★

5 from 2 reviews

  • Author: Ashley
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 2-4 1x
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Description

These roasted brussels sprouts are drizzled with my homemade balsamic almond dressing, making for a delicious side dish. Vegan, paleo, and super tasty.

Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 375F and line small baking sheet with parchment paper, or silicone liner.
  2. Prepare brussels sprouts by cutting in half, length wise.
  3. Add cut brussels sprouts to medium bowl and toss with olive oil and salt.
    (Use your hands to coat well)
  4. Roast brussels sprouts for about 25 minutes, checking at 15 minutes and stirring if needed.
  5. 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.
  6. Remove pan of brussels sprouts and drizzle with balsamic vinegar (if desired).
  7. Serve as side dish for 2-4 people

Notes

*I prefer my roasted veggies not overly-oily. Adjust to your liking.

  • Category: Sides
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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.

Close up of Roasted Brussels Sprouts with Balsamic Almond Dressing on baking sheet

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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Comments

  2. I think my favorite veggie is broccoli, but it’s so hard to choose! Frozen and boiled veggies are not for us, either. I tried to use up the ones we had left and Ray said “NEVER AGAIN” hahaha.
    Oh yay, another use for the dressing!! We had the salad again for lunch yesterday. So. Good.

    Reply

  3. YESSSS!!!! So so glad you decided to give veggies a try – and are riding the Brussels Sprouts train now! I love em roasted – my mom makes a pretty awesome dry curry with them that I love too – but roasting them is so easy and with a balsamic almond dressing like yours on the side – they are pretty fantastic – heck – no plates are even needed I’d just eat off the tray! 🙂

    Reply

  4. Brussels sprouts are my favorite! I love just simply roasting them with coconut oil and salt. Sometimes I’ll shred them in my food processor and sauté them with shallots. My best are the roasted ones from the whole foods prepared foods section- I don’t know why they’re so good but it may have something to do with the fact that they’re probably roasted in 10x the amount of oil I use haha. Your almond dressing could be a game changer though!

    Reply

    • Oh shredded and sauteed sounds perfrect! I’ll have to try that next time. And I always feel that way with prepared brussels at restaurants too! I think “GOSH THESE ARE AMAZING” But then I realize it is definitely the oil factor. Hehe. Let me know if you try the dressing, Liora! 🙂

      Reply

    • I seriously love them too. I had them last night with just a bit of curry seasoning and coconut oil. YUM 🙂 The brussels combos are endless in my book 😉

      Reply

  7. YUM! Ashley these look so, so good! I absolutely LOVE brussels sprouts. I grew up hating them (I’m right there with you on the frozen and boiled — ICK!) but now it’s a serious love affair. I can’t wait to try these 🙂

    Reply

  11. I love roasting brussels sprouts! Last Thanksgiving I made a huge tray of them and as I was pulling them out of the oven before dinner, I dropped them all on the floor. I think I’m ready to try again, and this seems like the perfect redemption recipe! Thanks for sharing! xoxo

    Reply

  12. I have to say…Not the biggest brussels sprouts fan in the world, I’ll eat ’em but I don’t crave them. HOWEVER. If they were doused in this dressing, I would crave them all day errday. Can I has?

    Reply

  14. I finally came around to loving Brussels sprouts, and now I don’t think there’s a vegetable I DON’T EAT! I always tell people, if you don’t like a vegetable, toss it in olive oil and roast it. Serious perfection!

    Reply

    • Anytime a restaurant has brussels sprouts on their menu, my dinner decisions happen in milliseconds. Of course the restaurant ones are slathered in oil and crisped up to absolute perfection, but hey, it works 😉

      Reply

  17. GUYS. I just made this recipe for my family for dinner and they are really enjoyed it. I didn’t have any regular almond butter so I just crunchy almond butter and it turned out to be great! I added a little more balsamic vinegar to the dressing, only cause I like my dressings a little sour. Overall, It was a wonderful recipe and it got A+ reviews from the whole fam 🙂

    ★★★★★

    Reply

    • WHAT?! Amanda, I literally have them at least twice a week. I have a large bag in my fridge currently. Probably for dinner tomorrow 😉 But thanks so much for including this, you’re the best 🙂

      Reply

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