These Roasted Balsamic Brussel Sprouts cook in the oven for around 20 min and come out crispy with a sweet caramelized flavor. They are quick to prepare and can make a perfect side dish for any meal. They are especialy good at Thanksgiving, Christmas, or New Year.
Related reading: Low Carb Christmas Recipes
If you are on a very low carb diet you can reduce the amount of maple syrup to ensure they will fit into your ketogenic lifestyle. Or, alternativley, use Sukrin sugar-free maple syrup, a keto-friendly sweetener.
Related reading: 9 Proven Benefits of a Ketogenic Lifestyle
I’ve made a similar recipe which as well as balsamic vinegar included tamari soy sauce, garlic and ginger. Yummy!
This roasted balsamic brussel sprouts recipe for comes from Rockin Robin who grew up in the Mexican food business. Her family had a Mexican restaurant where she was the cook for 10 years. This isn’t a Mexican recipe of course but she likes to cook and demonsrate healthy recipes.
Love them or hate them Brussels sprouts are a very healthy low carb vegetable. It is a cruciferous vegetable and as such is good for your liver.
As well as containing fiber, Vitamins C, K and E, folate, beta-carotene, they contain glucosinolates, a phytochemical. They get broken down by cooking and digestion to isothiocyanates which are thought to have anti-cancer properties.
If you’ve never used balsamic vinegar before it is a dark, slightly sweet vinegar used for salad dressings, sauces and marinades.
Traditional balsamic vinegar is made from juice of freshly pressed sweet Italian grapes. They will always be labelled Aceto Balsamico Tradizionale.
The grape juice known as “must” is boiled to make a concentrate then fermented and acidified. After this it’s aged for 12 to 25 years or longer in wood barrels. This is why it is so expensive.
Modern commercial balsamic vinegars which you will find in supermarkets or grocery stores combine concentrated grape must with wine vinegar to speed up the acidification process. This vinegar is typically aged from 2 months to 3 years in large oak barrels.
Most balsamic vinegars are keto-friendly but check the label to make sure there is no added sugar. Some are higher in carbs than others. Make sure also there are no additives.
Spelling – Brussels with an “S”or without?
I’ve spelt Brussels with an “S” on the end in the heading above. You may have noticed that in the title there is no “S” on the end of Brussel. There is some debate about which is the correct spelling but they are named after Brussels, a city in Belgium. It has an “S” on the end so that is the correct spelling.
Roasted Balsamic Brussel Sprouts
- Avocado oil
- 1 lb. organic Brussels sprouts, rinsed and dried
- 1 – 2 tsp. good quality maple syrup or low carb Sukrin Sugar Free Maple Syrup
- 2 tsp. fresh organic lemon juice
- ¼ cup balsamic vinegar
- Redmond Real Sea Salt
- Garlic powder
- 1 cup raw walnuts
- Parmesan cheese, grated
1. Preheat oven to 450°F/232°C
2. Trim the stems of the Brussel sprouts, then cut them in half. If they are large you can cut them in quarters.
3. Mix the oil, garlic powder and salt together in a blowl. Add the sprouts and toss well.
4. Cover a baking sheet with non-bleached parchment paper and spread the Brussels onto it in a single layer. Place in the oven and bake for 15 – 18 minutes.
5. Meanwhile, in a medium bowl mix the balsamic vinegar, maple syrup, and lemon juice. Stir well until combined. Then add the walnuts, and stir well.
6. Once the sprouts are roasted and caramelized, take them out of the oven and spoon them into the balsamic vinegar mixture. Stir well so the sprouts are well covered with the mixture.
7. Using a slotted spoon to drain the excess sauce place the sprouts back onto the baking sheet and into the oven. Lower the temperature to 400°F/200°C, then bake for five more minutes.
8. Once the sprouts are done, grate some Parmesan cheese on top and serve.
Here’s Robin’s video demo of these very moorish roasted balsamic vinegar Brussel sprouts.