Looking for a delicious and healthy way to prepare Brussels sprouts? Look no further than these easy roasted balsamic lemon marinated Brussels sprouts! The combination of tangy balsamic vinegar and bright lemon juice adds a burst of flavor to the tender and crispy sprouts, making this dish a perfect gluten-free healthy side dish or even a light main course. And the best part? This recipe is incredibly easy to make, so you can enjoy marinated Brussels sprouts any night of the week!
If you're looking for a way to add some variety to your weekly meal plan, these easy roasted balsamic lemon marinated Brussels sprouts are the perfect place to start. Not only are they incredibly flavorful and delicious, but they're also loaded with nutrients and health benefits.
Our super simple healthy Brussel Sprouts recipe inspired this side dish recipe.
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💚 Why you will love them
- Nutrient-Packed: Vitamins, fiber, antioxidants.
- Tangy Flavor: Balsamic and lemon.
- Effortlessly Easy: Simple ingredients.
- Crispy Texture: Oven-roasted perfection.
- Versatile Side: Complements any meal.
So, whether you're a Brussels sprouts lover or just looking for a new and tasty way to incorporate more veggies into your diet, try this nutrient-rich side dish recipe and see why it's a favorite.
🧾 Ingredients
The ingredients that make these Brussels sprouts SO good are
- Fresh Brussels sprouts are the main ingredient and provide a slightly bitter, nutty flavor and a crunchy texture.
- Garlic powder adds an intense, savory flavor and enhances the other spices and ingredients.
- Lemon juice adds a bright, tangy flavor to the dish and balances the richness of the balsamic glaze and maple syrup.
- The balsamic glaze adds a sweet, tangy flavor, creating a caramelized coating on the Brussels sprouts.
- Maple syrup balances the acidity of the balsamic glaze and adds a subtle sweetness to the dish.
- Extra virgin olive oil coats the Brussels sprouts, creating a crispy, golden-brown exterior.
- Salt and pepper are used to season the dish and bring out the natural flavors of the Brussels sprouts.
Substitutions
- Maple syrup - use brown sugar, molasses, or agave syrup instead.
- Olive oil - any other vegetable oil will work.
- Garlic powder - use onion powder or minced garlic instead.
- Balsamic glaze - use balsamic vinegar instead and add extra maple syrup.
🍽 Equipment
- Large bowl.
- Chopping board and knife.
- Zip-lock-like bag.
- Parchment paper and a Sheet pan
- Optional air fryer
🔪 Instructions
Let's see how to marinate and roast these beauties to perfection.
Step 1: Add Brussels sprouts to a bowl with cold water and remove the outer brown leaves. Then, pat dry with a tablecloth.
Step 2: Trim the stem of the sprouts using the tip of the knife.
Step 3: Half the sprouts evenly.
Step 4: Add Brussels sprouts to a bag.
Hint: you can also make this recipe with whole Brussels sprouts, in that case, please refer to our experts' tips to ensure the cook uniformly.
Step 5: Add all the marinade ingredients to a small bowl.
Step 6: Mix all the ingredients of the marinade until thoroughly combined.
Hint: don't discard the outer leaves. You can toss them into a salad or quickly blanch them in boiling water and add them to a pasta dish.
Step 7: With your hands, massage the bag to ensure all the sprouts are fully covered with the marinade. Let marinade overnight.
Step 8: Preheat the oven and transfer the marinated Brussels sprouts to a lined baking sheet. Season with salt and pepper.
Step 9: Flip them halfway and cook for the remaining time.
Step 10: Remove from the oven as soon as the sprouts look perfectly roasted.
💡 Serve the cooked Brussels sprouts in a serving dish with lemon zest, a drizzle of extra glaze, or a splash of balsamic vinegar.
💡 Expert tips
You can make this recipe using a good quality store-bought Italian salad dressing as a marinade.
Uniform Size: For consistently perfect roasted sprouts, focus on size uniformity. When preparing, try to select sprouts of similar size or cut larger ones in half to match the smaller ones. This ensures they all cook at the same rate, preventing some from overcooking while others are still underdone.
Roasting them whole: To ensure your Brussels sprouts are perfectly cooked every time, give them a little extra prep before marinating. After trimming off the stem ends, score the base of each sprout with a shallow X-cut.
This tiny step allows the heat to penetrate more evenly, ensuring the sprouts cook thoroughly without becoming too soft on the outside. It's a simple trick that makes a big difference, especially for denser, larger sprouts. This way, they'll roast evenly, absorbing all the flavorful goodness of your lemon balsamic marinade!
📖 Variations
You can also marinate Brussels sprouts, putting together two tablespoons of each of the following ingredients: dijon mustard, soy sauce, olive oil, minced garlic, plus salt and pepper to taste.
If you enjoy the visual appeal of whole Brussels sprouts, feel free to roast them intact, but be sure to follow the recommendations provided in the expert tips section for the best results.
🥢 How to serve
Garnish topping ideas for this tossed salad include fresh herbs such as basil, drizzled thick balsamic glaze, vegan parmesan cheese, and lightly toasted pine nuts.
Add red pepper flakes to add some heat.
You can serve this dish next to other side dishes for a complete meal or as part of a Thanksgiving menu. We like serving it next to our vegan kale salad with maple balsamic dressing and air fryer tofu nuggets seasoned with a Mediterranean marinade.
❓ FAQ
Brussels sprouts do not need to be soaked before cooking. However, washing them thoroughly with cold water is recommended to remove any dirt or debris before cooking.
Not enough oil: Brussels sprouts must be coated in enough oil to create a crisp exterior. If there is insufficient oil, they may turn out dry and not crispy.
Overcrowding the pan: If the Brussels sprouts are too close together on the pan, they will steam instead of roast, resulting in a softer texture.
Not using high heat: Roasting Brussels sprouts at a high temperature (around 375-400°F or 190-205 ºC) helps to create a crispy exterior. If the oven temperature is too low, the Brussels sprouts may not crisp up
Not drying them properly: If the Brussels sprouts are not dried properly before roasting, they may release moisture and steam instead of roast, resulting in a softer texture.
To ensure crispy roasted Brussels sprouts, make sure to coat them in enough oil, spread them out in a single layer on the pan, use high heat, and dry them properly before roasting.
🥡 Storage
Store leftover Brussels sprouts in a BPA-free, tightly sealed, airtight container in the fridge for up to 3 days.
Re-roast slightly for 3-5 minutes in the oven or air-fryer before serving.
📚 More Brussels sprouts recipes
If you liked our marinated Brussels sprouts recipe and love Brussels sprouts as much as we do, you will also enjoy our Honey roasted vegetables with Brussels sprouts with pecan nuts, and this veggie chorizo sweet potatoes breakfast hash with sprouts.
If you like Indian food, check out our super easy-to-make Indian Brussels sprouts recipe.
Also, check out more recipes with sprouts of different types, including our spicy sprouted lentil soup.
⭐ If you try this Recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
🎥 Video
📋 Recipe
Marinated Brussels Sprouts with Lemon
Ingredients
- 1 lb Brussels sprouts
- 3 tablespoon balsamic glaze or balsamic vinegar
- 2 tablespoon maple syrup
- 2 teaspoon garlic powder or minced garlic
- 2 tablespoon olive oil extra virgin, or neutral vegetable oil
- ½ lemon or lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions
- Wash Brussels sprouts under running water.
- Remove the outer dirty outer leaves, then Slice off the bottoms of each brussel sprout, then cut lengthwise.
- Combine the balsamic vinegar, lemon juice, olive oil, maple syrup, garlic, salt, and pepper.
- Put the Brussels sprouts in a ziplock-like bag and pour marinade.
- With your hands, massage the bag to ensure all the sprouts are fully covered with the marinade.
- Refrigerate and let marinate for at least 4 hours or overnight.
Oven
- Preheat oven to 425 ºF (218 ºC) for 10 minutes.
- Transfer the marinated Brussels sprouts to a lined baking sheet, season with salt and pepper, and roast for 15 minutes flipping halfway after 8 minutes to make sure the heat disperses evenly to all the Brussels sprouts.
Air fryer
- Preheat the air fryer to 375 ºF (190 ºC), according to the manufacturer's instructions (for my air fryer, that's 3 minutes of preheating).
- Line the basket with parchment paper.
- Place the Brussels sprouts face down and turn the air fryer on
- Cook for 5 minutes; remove the basket and toss them to ensure even cooking. Cook for another 5 minutes and check to see if the Brussels sprouts are crispy and almost done. If needed, continue cooking for another 2- 4 minutes while frequently checking and shaking the basket to ensure a crispy texture.
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Bev
Hi this looks amazing! When is the lemon added? Is it added to the marinade or as addressing?
Gus
Hi Bev, thanks for your inquiry. I just edited the recipe card. The lemon is added to the marinade. Let us know how you like the recipe!
Katie
These brussels sprouts are incredible! Super flavorful and easy to make!
Gus
Thank you Katie, I am glad you found them yummy!
Holly
Fabulous flavor combination! We made a meal of this by serving it over rice. This one will be repeated, for sure!
Gus
Thank you so much for your wonderful review, Holly! We're thrilled to hear that you enjoyed the marinated balsamic Brussels sprouts and found the flavor combination to be fabulous. It's great to know that serving it over rice turned it into a satisfying meal. We appreciate your feedback and are delighted that you'll be making this recipe again. Enjoy your future meals, and happy cooking!
Jacqui
A great classic! The seasoning is fantastic and I’m definitely going to use this recipe again.
Erin
What a great tutorial and recipe! I used balsamic and lime, and everything tasted amazing together here.
Gus
Thanks for your feedback, Erin... and yes lime also works great on this marinade!
TAYLER ROSS
I made these Brussels sprouts with lunch today and they were out of this world delicious! The lemon and balsamic complement each other so well!
Gus
Thank you so much for taking the time to leave such a wonderful review! We are thrilled to hear that you enjoyed the Brussels sprouts and found the lemon and balsamic combination to be a hit. We take great pride in using fresh, quality ingredients and it's always fantastic to hear that our efforts are appreciated. Thanks again for your support, and we hope to see you again soon!
Kushigalu
Love the flavors in this brussels sprouts recipe. Thanks for sharing.
Kathleen
Loving the flavors on this brussels sprouts. They make a fabulous side dish for any meal.
Dana Sandonato
These are absolute perfection! The flavors are so so good. Love the crispy bits, and they're so tender. I'll definitely be making these again!