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.
Although boiled Brussels sprouts are delicious as they are, you can get creative and, with simple seasonings, take them to another level.
Brussels sprouts are a great source of vitamins C and K, fiber, and antioxidants (source), which are important for maintaining good health. The balsamic vinegar and lemon juice used in this recipe add a tangy and bright flavor to the sprouts, making them the perfect side dish for any meal.
Another reason to try these marinated Brussels sprouts is that they're incredibly easy to make. With just a handful of simple ingredients and a few easy steps, you can have a delicious and healthy side dish on the table in no time.
Plus, roasting the sprouts in the oven gives them a crispy and caramelized texture that's hard to resist. 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 side dish recipe and see why it's a fan favorite.
Our super simple and roasted healthy Brussels Sprouts recipe inspired this recipe.
Jump to:
🧾 Ingredients
These candied Brussels sprouts are made with just a few delicious ingredients.
- 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.
See the recipe card for quantities.
🔪 Instructions
This maple balsamic Brussel sprouts recipe involves three simple steps.
- Washing and preparing your ingredients.
- Chopping in sizable chunks.
- Marinating with all the ingredients.
- Roasting in the oven.
Add Brussels sprouts to a bowl with cold water and remove the outer brown leaves. Then pat dry with a tablecloth.
Trim stem of the sprouts using the tip of the knife.
Half the sprouts evenly.
Add Brussels sprouts to a bag.
Add all the ingredients of the marinade to a small bowl.
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.
With your hands, massage the bag to ensure all the sprouts are fully covered with the marinade. Let marinade overnight.
Preheat oven and transfer the marinated Brussels sprouts to a lined baking sheet and season with salt and pepper.
Flip them halfway and cook for the remaining time.
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 extra glaze, or a splash of balsamic vinegar.
🍶 Substitutions
Here are some subs to make these maple balsamic Brussel sprouts, in case you don't have some of the ingredients.
- 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.
📖 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.
🥢 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 kale salad with maple balsamic dressing and air-fried tofu nuggets seasoned with a Mediterranean marinade.
🍽 Equipment
- Large bowl - to soak, wash, and clean the Brussels sprouts.
- Chopping board and knife - to handle Brussels sprouts before cooking them.
- Zip-lock-like bag - to toss the sprouts with the marinade. You can also use a glass container.
- Parchment paper and a Sheet pan to roast the sprouts in the oven.
- Optional air fryer instead of the oven.
🥡 Storage
Store leftover Brussels sprouts in a BPA-free (affiliate link), 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.
💡 Top tip
You can make this recipe using a good quality store-bought Italian salad dressing as a marinade.
📚 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 roasted Brussel sprouts recipe, Honey roasted vegetables with Brussels sprouts with pecan nuts, and this veggie chorizo sweet potatoes and Brussels sprouts hash.
If you like Indian food, check out our super easy-to-make Brussels Sprouts Curry.
Also, check out more recipes with sprouts of different types, including our curried hearty and spicy sprouted lentil soup.
❓ 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.
⭐ If you try this Marinated Brussel Sprouts Recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Easy Roasted Balsamic Lemon Marinated Brussel Sprouts
Equipment
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
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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.
Affiliate Disclaimer
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.
Bev says
Hi this looks amazing! When is the lemon added? Is it added to the marinade or as addressing?
Gus says
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 says
These brussels sprouts are incredible! Super flavorful and easy to make!
Gus says
Thank you Katie, I am glad you found them yummy!
Holly says
Fabulous flavor combination! We made a meal of this by serving it over rice. This one will be repeated, for sure!
Gus says
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 says
A great classic! The seasoning is fantastic and I’m definitely going to use this recipe again.
Erin says
What a great tutorial and recipe! I used balsamic and lime, and everything tasted amazing together here.
Gus says
Thanks for your feedback, Erin... and yes lime also works great on this marinade!
TAYLER ROSS says
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 says
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!