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Balsamic Roasted Brussels Sprouts (gluten free, dairy free, nut free, paleo, soy free, sulfite free, vegan)

November 8, 2016 By Jessica

Thanksgiving is almost here, are you as excited as I am? I bet you are! I’m going to keep it short and sweet since I have many recipes to share with you. Say hello to balsamic brussels sprouts. Oh how I love thee. balsamic-maple-brussels-sprouts-from-jessicas-kitchen-gluten-free-dairy-free-1-1-of-1

I love, love the taste of balsamic, especially on brussels sprouts. Have you ever had brussels sprouts this way? Goodness gracious does it make this classic Thanksgiving veggie come alive … the tangy, the sweet, the sour pucker … then drizzled over perfectly roasted sprouts with just a touch of snap for texture. Just goodness. Please ignore my overuse of the word goodness – some habits are hard to break and this really is goodness I tell ya.

7-balsamic-maple-brussels-sprouts-from-jessicas-kitchen-gluten-free-dairy-free-vegan-recipe-1-of-1 So why bother with balsamic glaze when you can just buy a bottle?   

A few reasons: a) balsamic contains sulfites – removing this was one of the reasons I overcame fibromyalgia and chronic fatigue years ago (removing amalgam fillings, B vitamins, and exercise helped too) b) 99% of balsamic contains lead c) even if there was a sulfite free, lead free brand hiding somewhere they are insanely expensive d) nutritional benefits the bottled stuff doesn’t have       

And how exactly does it taste like balsamic? Tamarind paste! You can find it in most health food stores (near the chutneys in the ethnic food section) or online. I personally find Aunt Patty’s brand to be the best tasting and it’s organic.

It’s not cheap but a little goes a long way, and stores for months in the fridge. It’s also easy to prepare, which makes it an ideal addition to many foods. I specifically measured out the glaze for this recipe yet keep a big jar on hand for a quick tossed salad, glazed chicken breast, braised meat, roasted carrots and fennel … even over fresh strawberries. So good. If you’re a nutrition geek like me, here is a good read on the health benefits of tamarind http://foodfacts.mercola.com/tamarind.html

8-balsamic-maple-brussels-sprouts-from-jessicas-kitchen-gluten-free-dairy-free-vegan-recipe-1-of-1

And for all you veggie chip lovers: I made some brussels sprouts chips (another baking sheet just for these babies since they bake pretty quickly) that are irresistible. I have a hard time resisting the end pieces that fall off the sprouts so why not just make a bunch, right? A good amount of sea salt makes them even better. 3-crispy-brussels-sprouts-from-jessicas-kitchen-gluten-free-dairy-free-vegan-recipe-1-of-1 4-crispy-brussels-sprouts-from-jessicas-kitchen-gluten-free-dairy-free-vegan-recipe-1-of-1

balsamic-maple-brussels-sprouts-from-jessicas-kitchen-gluten-free-dairy-free-3-1-of-15-balsamic-maple-brussels-sprouts-from-jessicas-kitchen-gluten-free-dairy-free-vegan-recipe-1-of-1

Happy Wednesday!

Xx

Jessica

Balsamic Roasted Brussels Sprouts (gluten free, dairy free, soy free, sulphite free, vegan)
 
Save Print
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
An easy and delicious Thanksgiving side dish everyone will love, along with some crispy brussels sprout chips on the side that makes an irresistible snack!
Jessica: From Jessica's Kitchen
Recipe type: sides
Serves: about 4 cups
Ingredients
  • For the Balsamic Glaze:
  • Makes about 1 cup (also makes a tasty salad dressing)
  • 3 tablespoons avocado oil
  • 3 tablespoons pure maple syrup
  • 1½ tablespoons apple cider vinegar (or GF sherry vinegar if sulfites aren't an issue)
  • 1 heaping tablespoon tamarind paste
  • pinch of kosher salt
  • For Roasted Brussels Sprouts:
  • Yields about 4 cups
  • 4 pounds brussels sprouts
  • 1 tablespoon avocado oil or spray (I use soy free spray by Pompeii brand)
  • pinches of kosher salt, about 1 teaspoon for each baking sheet
Preparation
  1. Preheat oven temperature to 400 degrees F. Line 2 baking sheets with parchment paper.
  2. Trim stems and peel away outer leaves. Wash well or soak in a large bowl full of water with 2-3 tablespoons of kosher salt to kill off any microorganisms - let it sit for 20 minutes. Pat dry then cut each brussels sprout in half. Transfer cut sprouts to the baking sheets (it’s okay piled up). Coat or spray with oil then sprinkle kosher salt evenly across. Toss to coat well then spread out into single layers. Bake 25 minutes for brussels sprouts with a bite (al dente) or 30 minutes for softer, well-roasted sprouts.
  3. Meanwhile, combine all the balsamic glaze ingredients in a small saucepan (I use a 3 cup saucepan) set on medium heat. Once it comes to a rolling boil, continue to boil for 2 minutes. If you are using a tiny saucepan like mine be careful it doesn’t boil over; reduce heat somewhat if it starts to rise up too quickly. Let it cool before glazing, this will help thicken it up to a syrupy balsamic consistency.
  4. Drizzle over roasted brussels sprouts. Garnish with fresh pomegranate seeds, if desired.
  5. Note: This recipe is freezer friendly, however, par-roast the brussels sprouts for 10 minutes then completely cool and freeze in a tightly sealed freezer-safe container. Thaw, then finish roasting the day of as noted in the recipe then drizzle balsamic glaze just before serving. I don’t recommend glazing the sprouts and then freezing, it makes them lose their snap.
  6. If making extra balsamic, keep it refrigerated. It will stay fresh in a sealed glass jar for up to a month.
  7. Brussels Sprouts Chips:
  8. Before adding avocado oil and salt to the trimmed brussels sprouts, remove as many outer leaves as you like and place on a parchment-lined baking sheet. Lightly spray with oil (unfortunately drizzling oil will not keep them crispy) and sprinkle a pinch of salt evenly across. Do not mix. Bake for 8-12 minutes, until crispy looking. Sprinkle sea salt, like Maldon over the chips before serving. Best eaten the same day.
3.5.3217

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Filed Under: holiday, paleo, side dishes, vegan Tagged With: dairy-free, entertaining, gluten-free, holiday, light and easy recipes, paleo, side dishes, soy-free, vegan

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Comments

  1. Jill says

    November 9, 2016 at 7:56 am

    Gorgeous photos Jessica! I am not really a fan of balsamic but after what you said about it containing lead I had to google it and can't believe it's true! Will be sharing this with my balsamic loving family. Brussels sprout chips are genius!
    Reply
    • Jessica says

      November 9, 2016 at 7:34 pm

      Thanks Jill! I know and it sucks big time. Had no choice but to come up with a new 'balsamic'.
      Reply
  2. Sharon Rothstein says

    November 9, 2016 at 8:07 am

    Are you kidding me? How do co's get away with this. I use balsamic often and can't believe this. Thanks for the eye-opener and a balsamic recipe!
    Reply
    • Jessica says

      November 9, 2016 at 7:36 pm

      I was shocked too and pissed that I couldn't find a sub until now! This one will fool any balsamic lover. :)
      Reply
  3. Jennifer says

    November 9, 2016 at 9:14 am

    I read about the lead in balsamic a year ago and have avoided it. I'm so glad you have a healthy substitute because balsamic was my go to salad dressing. This brussels sprouts dish looks divine. It will definite add a festive touch to my Thanksgiving table. I love your blog, thank you!
    Reply
    • Jessica says

      November 9, 2016 at 7:41 pm

      Thanks so much Jennifer, you are so sweet! I think so too, it's going to be our sprouts side dish this year! Hope you enjoy :)
      Reply
  4. Anne-Marie says

    November 9, 2016 at 9:33 am

    I was never tested for fibromyalgia but do you have bad fatigue most days and didn't know that sulfites could contribute to that. I would love to hear more about that. Looks too good to wait until Thanksgiving!
    Reply
    • Jessica says

      November 9, 2016 at 7:49 pm

      Yes they can, unfortunately. Here is some information that may be useful ... http://www.fibromyalgiatreatment.com/ Hope it helps!
      Reply
  5. Sarah P. says

    November 9, 2016 at 10:18 am

    Honestly thank you for posting these recipes weeks in advance! Cannot wait to try this and your others so soon!! :D
    Reply
    • Jessica says

      November 9, 2016 at 7:50 pm

      I hope you love it as much as we did when we tested out the recipe, it's the one this year! :)
      Reply
  6. Nora says

    November 9, 2016 at 1:38 pm

    There is crap in everything these days. Nice to see a healthy alternative that I can make at home and healthy too!
    Reply
    • Jessica says

      November 9, 2016 at 7:52 pm

      It's so easy and tastes just like balsamic! Hope you enjoy!
      Reply
  7. Annie says

    November 9, 2016 at 11:01 pm

    This looks delicious. I was wondering if you had any options for making it sugar free? TIA
    Reply
    • Jessica says

      November 10, 2016 at 11:16 am

      I've never made it gluten free but don't see why it couldn't work. I would use a sugar free pancake syrup to mimic the maple syrup. As long as it's a liquid sub since xylitol or something similar will not create the same consistency. Enjoy!
      Reply
  8. Zoe says

    February 11, 2017 at 6:42 pm

    Your photos are beautiful and look real not heavily Photoshop where I'm never sure if a recipe will come out like the photos. Came across your blog from Pinterest. Can't wait to try this...I can't have sulfites and this looks so good!
    Reply
    • Jessica says

      February 19, 2017 at 8:32 pm

      Happy you stopped by Zoe - you must try, it tastes so much like balsamic! Ha. I don't take my photos too seriously with styling (we eat it all!) or editing since I don't have much time on my hands but hope they turn out appealing... thank you for your kind words. :)
      Reply
  9. Monica says

    January 30, 2018 at 4:19 pm

    Gave this recipe a try today and have to say it it taste like the real balsamic thing without exposing myself to toxins in balsamic. Will definitely be making this again. Yum!
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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