If you still think Brussels sprouts are one of the most unpleasant vegetables, you haven’t tried good recipes with them yet! Crispy Brussels sprouts from the oven, glazed with balsamic vinegar and homemade spruce tip honey (alternatively, it also tastes good with maple syrup). Oven-baked Brussels sprouts at their best!
The recipe as a cooking video
Here you can watch a cooking video showing how to prepare crispy Brussels sprouts from the oven. The video is in German, but subtitles should work. Feel free to subscribe to my YouTube channel.
Oven-baked Brussels sprouts, this is how they turn out best
You can’t go wrong with my oven-baked Brussels sprouts recipe. I’ve even convinced people who don’t like Brussels sprouts that the vegetables are actually pretty tasty if you prepare them properly.
Classic Brussels sprouts cooked in salt water, as you might know them from German and other European kitchens, are often cooked for too long, not seasoned enough and end up being quite mushy and having a somewhat unpleasant, diffuse cabbage taste.
Not so with my oven-baked Brussels sprouts! The Brussels sprouts come out of the oven crispy and appetizing. Then they are glazed with balsamic vinegar and homemade, vegan spruce tip honey. Alternatively, you can use a store-bought vegan honey alternative or maple syrup.
Crispy Brussels sprouts are perfect as a side dish to vegan meat dishes, in mixed bowls or simply as a healthy snack in between meals. Actually, I like these glazed Brussels sprouts so much that I really enjoy eating them just like that, without anything else.
Vegan crispy Brussels sprouts with homemade spruce tip honey
Like all recipes on Daily Vegan, my baked Brussels sprouts are of course vegan, despite the balsamic honey glaze. I use my homemade spruce tip honey as a bee honey alternative. I collect the spruce tips myself and boil them down to make honey.
You can also use my dandelion honey, a purchased vegan honey alternative or maple syrup for this recipe.
Brussels sprouts are a winter vegetable
Brussels sprouts are classified as winter vegetables because of their long shelf life and late harvest. You can enjoy them from September and harvest them right into winter. This means you can cook with them in autumn and winter, seasonally and regionally from local produce. Climate-friendly, healthy and full of flavour.
What is the best way to get Brussels sprouts really tasty?
I can only recommend roasting Brussels sprouts in the oven: that’s how they taste really good!
Roasted Brussels sprouts from the tray combine the green, cabbage-like, slightly bitter taste of Brussels sprouts with hearty roasted aromas. To do this, simply cut the Brussels sprouts in halfs and mix with a little olive oil and salt. Then place on a tray and bake in the oven.
You can then either serve them straight away as a side dish, add them to sauces and other dishes or glaze the Brussels sprouts as in this recipe.
More recipes with winter vegetables to cook at home
Do you enjoy cooking healthily and in a climate-friendly way with fresh, regional ingredients? Here are some recipes with winter vegetables that will help you get deliciously through the dark season:
- Beetroot salad with apple, made from regional produce
- Green waffles – wild garlic & spinach waffles – plus dip & asparagus
- Upside down onion tarte with apple and puff pastry
- Königsberger Klopse – a traditional German dish
- Piyaz – a Turkish white bean salad
- Beetroot apple soup with light crème, cilantro and green polenta hearts
- Vegan salmon spinach roll with cream cheese
- Pulled Oyster Mushroom Sandwich
- Vegan calamari – with spicy chipotle aioli
- Gourmet garlic mushrooms from the oven
- Sopa De Ajo – Mallorca’s garlic soup, served with a maritime tofu skewer and croutons
Show me your crispy Brussels Sprouts
Feel free to follow me on Instagram or Facebook. And I’ll be delighted if you make my roasted Brussel sprouts and post a photo of it. It’s best if you tag my account in it too. Because I always find it really great and exciting to see how my recipes are prepared in other kitchens!
Ingredients for 4 portions of crispy Brussels sprouts:
800 g Brussels sprouts
80 ml olive oil
3 tbsp balsamic vinegar
1 tbsp vegan spruce tip honey (alternatively maple syrup or dandelion honey)
Salt
Preparation:
- Clean the Brussels sprouts and halve them.
- Preheat the oven to 220° top and bottom heat.
- Mix the halved Brussels sprouts with the olive oil and 1.5 tsp salt in a bowl.
- Then spread them out on a baking tray with baking paper. Place the cut sides down.
- Mix the balsamic vinegar with the spruce tip honey in a large bowl.
- Roast the Brussels sprouts on the middle shelf in the oven for 25-30 minutes until the leaves are brown and crispy.
- Take the roasted Brussels sprouts out of the oven and immediately turn them in the bowl with the balsamic-spruce tip honey mixture while they are still very hot.
- Serve the glazed Brussels sprouts.
Enjoy your meal!
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