How To Make Brussels Sprouts That Don’t Suck | Easy Side Dishes

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories, while honey is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free, while cheddar is usually more affordable.

Cut one whole red onion into 1-inch thick pieces, resembling ribbons.

Peel the outer layer of the onion before cutting.

Use pre-prepped bags of brussels sprouts, totaling two bags.

Spread the brussels sprouts on a baking sheet and add the cut onion on top.

Drizzle a good amount of olive oil over the vegetables, adding more if needed to coat everything.

Generously season with multiple pinches of salt and cracked black pepper.

Mix everything well to ensure even coating of olive oil and seasoning.

Spread the mixture evenly on the baking sheet.

Preheat the oven to 400°F (200°C) if not already done.

Place the baking sheet in the oven and roast for about 45 minutes.

While the brussels sprouts are roasting, prepare the dressing by mixing equal parts of olive oil, balsamic vinegar, maple syrup, and Dijon mustard in a bowl.

Shake the dressing well to combine and emulsify.

Taste the dressing to ensure it is balanced and adjust if necessary.

After 45 minutes, remove the brussels sprouts from the oven and transfer them to a bowl.

Drizzle the dressing over the roasted brussels sprouts and mix well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens