Brussels sprouts recently became one of my favorite go-to vegetables. They are super delicious on their own, or I enjoy them paired up with a lean protein source like chicken breasts or turkey.
I hated them as a kid, but now, I LOVE them! Isn’t this the case with everyone too, though?? It seems we all had them served to us in some bland, tasteless way when we were kids, forced to eat them, and those horrible experiences were seared into our memories for years. Luckily, I got over this years later, thanks to my sister, and her patented sautéed version of it, topped with sweet chili sauce. Thanks sis!
I also was never a fan of balsamic vinegar, but I just recently started to enjoy using it. Its strong, acidic aroma was a definite turn off for me. I though the stuff smelled horrible! And if it smelled horrible, then it must taste horrible too, right?! It never tingled my senses, and I never really had the urge to try it.
But nowadays, being on this super healthy diet of mine, whenever I’m dining out, and I would order my favorite veggie appetizer—brussels sprouts, most of them would be served roasted, in a balsamic glaze.
And they turned out absolutely delicious!
No matter where I got them, if they were flavored with some type of balsamic glaze, they ended up being super good. My opinion on the stuff changed in an instant, and I became a super fan!
Trying out numerous dishes from different establishments, from different cities, inspired me to create my own balsamic brussels sprouts recipe…
…and I guarantee this recipe will erase any bad association you may have had with brussels sprouts in the past, and you will become a super fan of them—-FOR-EV-ER!
Enter my Roasted Balsamic Maple Ginger Brussels Sprouts!!
These brussels sprouts will be the most delicious and addicting veggies you will ever have in your life!
You’ll gobble them up like candy!! I’m telling you!! You will become obsessed with these! They’re that good!
The sweetness of the balsamic vinegar, the maple syrup, combined with the spicy kick of the ginger, the garlic, the black pepper, the hot sauce—-and a dose of peanut butter for good measure—-this unique fusion of delectable flavors are the stuff of legends and deserve to be enshrined into a Recipe Hall of Fame in my book…if there even is such a thing!
For balsamic vinegar, prices range from super cheap, to super expensive for the same size bottles. You definitely get what you pay for when it comes to balsamic vinegar. Some are made to be drizzled on salads, while others are best on meats and veggies.
The main difference is in its age, the region where it was produced, and the quality of its ingredients. For a more detailed article on that, check this out.
Through my experience, and trial and error with this recipe, the cheaper balsamics will do just fine, just as long as you simmer it down long enough to meld in with the other flavors and thickens. But the more expensive ones, I’d say try it out for a special occasion or two, to see and taste the real difference for yourself.
Adding some maple syrup to the balsamic gives just a bit more raw sweetness to the glaze.
Srirachi sauce adds a nice spicy kick—feel free to sub in any other hot sauce of your choice in its place if you wish.
And extra nuttiness from the added peanut butter….because—of course! I gotta have that touch of peanut butter! Nothing is complete without it in my book!
Also, the flavors of ginger and peanut go hand in hand.
To finish off the glaze, I added more ginger powder for more “oomph!” The brussels sprouts were already well-seasoned with ginger, but since I wanted ginger to be one of the dominant flavors in this dish, more ginger powder in the glaze further enhances its zest.
Here are the standout nutritional benefits from this recipe:
Brussels sprouts are one of the most nutritious vegetables available on the planet, loaded with vitamins and minerals such as vitamin C, vitamin K, vitamin A, folate, potassium, and manganese. Brussels sprouts have been shown to contain high amounts of antioxidants and compounds believed to help fight cancer, cell DNA damage, and slow tumor growth. Its high fiber content also helps support a healthy digestive system.
Balsamic vinegar has been shown to contain antioxidants that help lower bad cholesterol levels and which in turn helps keep arteries from from clogging. Acetic acid in balsamic vinegar has been shown to help support gut health and keep the digestive system running smoothly. It also contains polyphenols, which studies show may help support the cardiovascular system.
Ginger contains a compound called 6-gingerol—studies have shown this powerful ingredient along with others in ginger may help to fight off cancer and inflammation. Ginger is said to work wonders for digestion, by helping to speed the process of breaking down food, and have been shown to maybe protect against stomach ulcers. Consuming ginger has also been a popular treatment for nausea.
OK, here’s what you’ll need for these Roasted Balsamic Maple Ginger Brussels Sprouts:
Need more protein to go along with these brussels sprouts? This recipe goes great with my Habanero Cilantro Turkey Burgers!! Check out my Black Pepper Garlic Peanut Butter Brussels Sprouts recipe for more like this!
Alright then, let’s get to it!!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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- 1 lbs brussels sprouts (halved)
- 2.5 tbsp olive oil
- black pepper (freshly cracked)
- 2 tsp ginger powder
- 1 tsp garlic powder
- red pepper flakes
- pinch salt
- 6 tbsp balsamic vinegar
- 1/2 tbsp maple syrup
- 1 tbsp peanut butter
- 2 tsp hot sauce
- 1 tsp ginger powder
Ingredients
Brussels sprouts
Glaze
|
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- Preheat oven at 400.
- Rinse brussels sprouts. Cut off stems and slice in halves.
- Throw sprouts into large bowl. Add olive oil, seasonings, and mix thoroughly.
- Spread brussels sprouts evenly throughout on baking pan.
- Place in oven and bake for 12 minutes. Remove from oven and shake around or flip sprouts over. Place back in oven for another 12-15 minutes.
- Meanwhile, add glaze ingredients to sauce pan on medium/high heat. Stir continuously. When bubbling, lower heat to medium and continue to stir until sauce thickens. About 4-5 minutes. Immediately remove from heat.
- Remove brussels sprouts from oven when done. Drizzle glaze over brussels sprouts. Serve hot! Enjoy!
-Add or subtract seasonings to your liking! The more ginger, the better!
**Nutritional information is an approximation using Nutrifox, information from Google, and my own calculations to the best of my knowledge. It is not the definitive values or guaranteed to be 100% accurate information. Use only as a reference.**
