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Roasted Brussels Sprouts with Apple Cider Vinegar Sauce

Posted Oct 20 2012 7:23pm

As far back as I can remember, I pretty much ate any vegetable that was put in front of me, including brussels sprouts. While my sister was near tears and kids all over the place were gagging at the mere sight of those little cabbage heads, I was on my second helping.

Back in the day it seems the preparation of choice was boiling the sprouts… so I get why the gross-out factor was so high. Nowadays, recipes for oven-roasted brussels sprouts are ubiquitous in cooking blogs for the simple fact that they are really quite good. If you’ve only ever tasted boiled sprouts, you may want to try the roasted version. It’s possible that, in addition to not dry heaving, you’ll actually like them.

I find that roasted brussels sprouts are at their best when there is an acidic component in the dish, which is why apple cider vinegar sauce is a great pairing.

Roasted Brussels Sprouts with Apple Cider Vinegar Sauce


30 brussels sprouts
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 turns freshly cracked black pepper

1/4 cup apple cider vinegar
1/2 cup vegetable stock
1 1/2 teaspoon minced shallot
1/4 teaspoon minced garlic
1/2 teaspoon dijon mustard
1 1/2 tablespoon butter


  • Preheat the oven to 400 degrees.
  • Cut the brown ends off the brussels sprouts and remove any brown or yellow outer leaves.
  • Rinse the brussels sprouts and let dry.
  • Once dry, cut the brussels sprouts in half and mix them in a bowl with the olive oil, salt, and pepper until evenly coated.
  • Spread the brussels sprouts out on a baking sheet, and place the sheet into the middle rack of the oven.
  • After 15 minutes, stir the brussels sprouts to ensure even cooking and place back into the oven for another 15 minutes.
  • Meanwhile, combine the vinegar, vegetable stock, shallots, garlic, and dijon mustard in a small saucepan and bring to a boil.
  • Reduce the heat to medium and let simmer until the liquid has reduced by half (approximately 5 minutes).
  • Add the butter and stir until fully incorporated.
  • After the full 30 minutes, the brussels sprouts should be dark brown in color. Remove them from the oven.
  • Pour the sauce over the brussels sprouts and serve immediately.

Nutrition Information

Brussels sprouts are a cruciferous vegetable and so they contain glucosinolates (sulfur-containing chemicals). In fact, brussels sprouts have some of the highest content of these important phytochemicals as compared to other commonly-consumed cruciferous vegetables. During digestion, glucosinolates break down into a number of compounds that have been shown in studies to protect against cancer.

Brussels sprouts are low-calorie, fiber-dense food, with one cup of sprouts containing just 38 calories, but three grams of fiber. Brussels sprouts are also high in folate as well as Vitamins C and K.

Sources National Cancer Institute Fact Sheet – Cruciferous Vegetables and Cancer Prevention
Self Nutrition Data
The World’s Healthiest Foods

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