Crispy Brussels sprouts are always a staple at my family’s holiday table. We make them the old-school way – no air fryer needed! Roasted at high-heat in the oven, Brussels sprouts get crispy and toasty just the way they should be. Talk about a perfect appetizer or side dish!
At Thanksgiving this year, I’m excited to serve Brussels with a garlicky apple cider vinegar glaze. This homemade glaze takes about 10 minutes to make and gives the Brussels sprouts a tangy sweet edge that takes them to another level of yumminess!
Other Roasted Veggies You’ll Love!
Servings: 4 servings
Calories: 128kcal
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- ¼ cup apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon real maple syrup
- 1 garlic clove finely minced
- Salt & pepper to taste
Instructions
Crispy Brussels Sprouts
- Preheat oven to 425°F.
- Place Brussel sprouts on a baking sheet and drizzle with about 2 tablespoons of olive oil. Sprinkle with black pepper and a generous amount of salt. Toss until combined.
- Roast in the oven for 20 minutes, tossing halfway through.
Garlic Cider Glaze
- A few minutes before the halfway mark of roasting, prepare your glaze by adding apple cider vinegar and maple syrup to a saucepan over medium heat. Let mixture reduce by about two-thirds, stirring occasionally. This should take about 10-15 minutes. At 10 minutes, watch the mixture closely. The glaze is ready when the consistency and color is similar to maple syrup (sticky, mahogany and thick enough to leave a film on the back of a spoon).
- Remove glaze from heat, immediately add garlic and salt, and stir. Let cool for about 5 minutes. The glaze will become thicker as it cools.
- Drizzle the glaze over the crispy Brussel sprouts. Sooo good!
Nutrition
Serving: 1serving | Calories: 128kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 30mg | Potassium: 466mg | Fiber: 4g | Sugar: 6g | Vitamin A: 855IU | Vitamin C: 97mg | Calcium: 56mg | Iron: 2mg
Tried this recipe?Let us know how it was!
