Sweet Sour Brussels Sprouts
Transform your side dish game with these Sweet and Sour Brussels Sprouts, a delightful twist on a classic vegetable. Roasted to golden perfection, these Brussels sprouts are crispy on the outside and tender on the inside, offering a satisfying texture with every bite. The star of the recipe, however, is the luscious sweet and tangy sauce made with apple cider vinegar, honey, soy sauce, and a hint of garlic, perfectly balanced to complement the nutty richness of the roasted sprouts. For an optional kick, a sprinkle of red chili flakes takes the flavor up a notch. Ready in under 40 minutes, this vibrant dish is as easy to prepare as it is impressive to serve, making it an ideal choice for weeknight dinners or festive gatherings. Perfect for lovers of bold, balanced flavors, this recipe will make even Brussels sprouts skeptics ask for seconds!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Apple cider vinegar
- 1.5 tablespoons Honey
- 1 tablespoon Soy sauce
- 1 clove Garlic clove
- 1 tablespoon Unsalted butter
- 0.25 teaspoons Red chili flakes (optional)
Instructions
Preheat your oven to 200°C (400°F).
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut them in half lengthwise.
Place the halved Brussels sprouts on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Toss to coat evenly.
Spread the Brussels sprouts out on the baking sheet in a single layer, cut side down, and roast in the oven for 20-25 minutes, or until golden brown and slightly crispy on the outside.
While the Brussels sprouts are roasting, make the sweet and sour sauce. Mince the garlic clove finely.
In a small saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add the minced garlic and sauté for 30-60 seconds, or until fragrant.
Add 2 tablespoons of apple cider vinegar, 1.5 tablespoons of honey, and 1 tablespoon of soy sauce to the saucepan. Stir well to combine.
If you want a bit of heat, add 0.25 teaspoons of red chili flakes at this time. Let the sauce simmer gently for 1-2 minutes, then remove from heat.
Once the Brussels sprouts are roasted, transfer them to a large mixing bowl. Pour the sweet and sour sauce over the top and toss well to coat.
Serve immediately as a side dish to your favorite meal. Enjoy the perfect balance of sweet, tangy, and savory flavors!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1852 mg | 81% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 37.8 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
