Roasted Brussels Sprouts with Balsamic Vinegar & Walnuts

5 from 3 votes

Roasted Brussels Sprouts with Balsamic Vinegar & Walnuts - quick and easy to make vegan side dish, perfect for any occasion including Christmas!

Course Christmas, Side Dish

Cuisine British, International

Keyword roasted brussels sprouts

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 248kcal

Preheat the oven to 180C(fan)/350F/Gas Mark 4.
Prepare Brussels sprouts by trimming, peeling and washing them (See: How to prepare Brussels sprouts for roasting).
Cut larger sprouts in half and leave small ones whole.
Put prepared Brussels sprouts in a large baking dish or tin, season with salt and pepper and drizzle with your choice of oil. Give them a good stir to ensure that they're nicely covered with oil.
Bake in preheated oven for 20-25 min until nice and brown (feel free to give them a stir halfway through roasting).
When Brussels sprouts are in the oven prepare the balsamic vinegar reduction by putting it in a small pan with maple syrup and bringing it to gentle simmer over low heat.
You want for the liquid to reduce nicely and become thick(ish) and sticky.
If adding walnuts, toast them first in a dry, non-stick pan until they start to brown ever so slightly. Make sure to keep an eye on them and shake the pan every few seconds to prevent them from burning.
Once Brussels sprouts are out of the oven, toss in toasted walnuts and drizzle over balsamic vinegar and maple syrup reduction.
Serve as is or add a handful of dried cranberries for a bit of sweet and sour vibe and some colour too.
Enjoy!

Nutritional information is approximate, per serving based on 4 servings and including walnuts, balsamic reduction and cranberries. Pleased do treat it as a rough guideline only.
Feel free to substitute walnuts with pumpkin seeds for nut-free option.
Instead of balsamic vinegar you could use blackberry vinegar (no need for maple syrup here) and reduce it down in a pan until sticky.
Best served straight after baking but leftovers can be stored in the fridge for up to 3 days.
I don't recommend freezing.

TIPS:

When choosing Brussels sprouts go for ones that feel nice and firm with minimal (if any) yellowing outer leaves.
Try and keep your sprouts even in size for them to cook evenly. Leave small ones whole and halve larger ones.
Don't overcrowd your baking dish as it will cause Brussels sprouts to steam rather than roast and they won't end up as crispy.
Don't be tempted to put the side with Brussels sprouts to the cold oven, make sure it is well preheated first.
This recipe will give you quite a bit of balsamic vinegar and maple syrup reduction but if you don't use all of it, leftovers can be stored in the fridge for a few weeks.