Orange Balsamic Roasted Purple Brussels Sprouts

Orange Balsamic Roasted Purple Brussels Sprouts


  • 1 lb. Purple Brussels sprouts washed, trimmed, sliced in half
  • 1Tbsp olive oil extra virgin
  • 1/2 tsp sea salt coarse
  • 2 Tbsp orange juice
  • 1 Tbsp white balsamic vinegar
  • 1 Tbsp maple syrup
  • 1 Tbsp orange zest ( save a pinch for topping)
  • 1 Tbsp butter


  • Preheat oven to 450° Line baking sheet with parchment paper (for easier clean-up). Place Brussels sprouts in a bowl and drizzle with olive oil and sprinkle with sea salt. Toss with a large spoon until thoroughly coated.
    Arrange Brussels sprouts cut side down onto baking sheet. Place in oven for 10 - 15 minutes, until tender and slightly browned. In the meantime, make the orange balsamic sauce listed below.
    Transfer Brussels Sprouts to a bowl. Pour orange balsamic sauce over sprouts, toss to thoroughly coat.
    Transfer to a serving dish. Sprinkle with a little bit of orange zest.
  • For the Orange Balsamic Sauce
    In a small saucepan over medium heat, combine orange juice, balsamic vinegar, maple syrup, and orange zest.
    Stir until hot, add butter. Stir until melted. Remove from heat.

Source: The Carrot Underground - tested by Cindy Bevans

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