➤ by Sylvie Fulson
These roasted Brussels sprouts with balsamic vinegar and maple syrup (Rosenkohl mit Balsamico-Essig und Ahornsirup) are so quick and easy to prepare, yet so delicious! This may just be your new favorite go-to recipe for roasted frozen Brussels sprouts.
Yep, you read that right. I use frozen Brussels sprouts for this recipe. No washing or trimming - what a time-saver! And they turn out perfectly and deliciously crispy every time.
I actually didn’t realize you could roast frozen veggies until one day I wondered about it, googled it, and sure enough you could put frozen veggies directly into a hot oven and they taste just as good as using fresh.
Which is awesome, ‘cause using frozen veggies is a real time-saver and they are just as nutritious as fresh ones.
And while I’ve always loved roasting Brussels sprouts before, I did not enjoy washing, and trimming and cutting them in half or quarters, depending on their size.
So I was delighted when I tried roasting frozen ones with spectacular results. At first, I wasn’t sure if they’d be too hard to cut through, but I found if I just let them sit out for a few minutes before cutting into them, it was easy-peasy.
Oma Gerhild does have a recipe for vegan Brussels sprouts, if you omit the bacon. Brussels sprouts roasted with oil, salt, and pepper are so stinkin’ good! (No pun intended, haha!)
But when I made the decision a while back to cut out oil from my diet, my heart sank at the thought of no longer eating roasted veggies. I didn’t know at the time that I could still roast veggies, including Brussels sprouts, without oil, with delicious results.
And then this yummy oil-free recipe was born. The combination of balsamic vinegar and maple syrup coats this traditional German vegetable in a wonderful glaze that is sweet and tangy, and helps roast these little green gems to crispy perfection. My taste buds are going crazy just thinking about it!
My 6-year-old son also loves these balsamic-glazed Brussels sprouts and often asks for seconds when we have them for dinner. They also make a delicious snack! I could eat them like candy. And I do.
I’ve noticed some like to put their prepared baking sheet in the oven while it preheats so that the baking sheet gets nice and hot. Once the oven is ready, they put their prepared frozen Brussels sprouts (or other frozen veggies) directly onto the hot baking sheet and then back in the oven to roast.
The idea is that the hot baking sheet defrosts the veggies quicker and makes them crispier. I have not tried this method, and my veggies always turn out crispy without that extra step. But since putting the baking sheet in the oven does not require any extra effort, it might be worth trying and comparing.
Also, if you can find baby Brussels sprouts, even better! The smaller they are, the more tender and flavorful they are.
One of our favorite veggies are Brussels sprouts. When Sylvie told me about her vegan recipe using FROZEN sprouts, I was intrigued. Adding the balsamic vinegar ... oh YES!!!
Now, we have a new favorite to add to our collection!
Start by gathering the five basic ingredients this recipe calls for: frozen Brussels sprouts, balsamic vinegar, maple syrup, salt, and pepper.
In a large bowl, combine equal parts balsamic vinegar and maple syrup. I use one tablespoon each.
Cut Brussels sprouts in half.
Add cut Brussels sprouts to the balsamic vinegar and maple syrup mixture and stir until the Brussels sprouts are evenly coated. I like to use my hands!
Spread Brussels sprouts evenly onto the prepared baking sheet, sprinkle generously with salt and pepper, and place in 400 degree oven.
Remove from oven when Brussels sprouts are nice and golden brown, about 20 minutes or so, and enjoy!
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