Balsamic Roasted Brussels Sprouts (gluten free, dairy free, soy free, sulphite free, vegan)
Prep time
Cook time
Total time
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!
Recipe type: sides
Serves: about 4 cups
  • 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
  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.
Recipe by From Jessica's Kitchen at