Roasted Brussels Sprouts [with Balsamic Almond Dressing]

Roasted Brussels Sprouts with balsamic almond dressing on parchment paper

5 from 2 reviews

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


  • 1 lb brussels sprouts
  • 12 TBS olive oil
  • 1/2 tsp salt (or to taste)
  • 23 TBS Balsamic Almond Dressing
  • Balsamic Vinegar, drizzled to taste


  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


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