Roasted Purple Brussels Sprouts – Beautifully roasted and tossed in a deliciously sweet, sour & savory orange sauce. Brussels sprouts have never tasted or looked so good!
My husband brought these gorgeous Brussels sprouts home from the grocery store the other day. I’d never seen purple sprouts before – they looked like tiny purple cabbages. They were just so pretty, I couldn’t wait to make something with them!
I thought – wouldn’t it be fun to combine the bright flavor & color of fresh oranges 🧡with these vibrant 💜violet and green 💚sprouts?
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I decided to create the perfect orange balsamic sauce!
So, I dug through my kitchen pantry to see what potential ingredients I had on hand. I knew I wanted to use my fresh oranges and luckily, I had a partial bottle of a white balsamic vinegar and a few tablespoons of maple syrup. I went online, looking for inspiration and came across a Martha Stewart recipe that looked really good, but required a lot of butter and more oil than I like, so I reduced the amount of fats by about 75% and used all plant-based ingredients.
Can you believe those colors? You can see why I couldn’t wait to try them!
I’ve always been crazy about Brussels sprouts, but when I first tasted these roasted purple Brussels sprouts with orange balsamic sauce, my opinion was elevated to a whole new level. Honestly, I was stunned by how good they were. My husband loved them and my daughter said, hands-down, they were the best Brussels sprouts she’d ever had.
Can’t find purple Brussels sprouts at your grocers or farmer’s markets? Fear not! This recipe will work perfectly fine with any type of Brussels sprouts – purple, green or anything in-between.
Are Brussels Sprouts Good For You?
Yes they are! Brussels sprouts are a cruciferous vegetable — relatives of broccoli, cauliflower, collard greens, and kale. These tiny cabbage-like veggies are loaded with healthful nutrition, like vitamins C and K, as well as minerals including calcium, iron, potassium, and folate. Did you know they’re also high in protein?
Nutrients per Serving
One serving (1 cup) of cooked Brussels sprouts contains:
Wonder where they got their name? Brussels sprouts originated in Belgium almost 500 years ago and were named after the capital city – Brussels, of course!
According to an article in WebMD.com , there are many health benefits from consuming Brussels sprouts:
Health Benefits of Brussels Sprouts
Brussels sprouts have a lot of a natural, sulfur-based substance with a name that’s a bit of a tongue twister: glycosinolate glucobrassicin. Research shows that this compound may help prevent damage to your DNA that raises your chances of getting cancer. It may also stop new blood vessels from growing inside tumors.
Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes. Brussels sprouts also have carotenoids, colorful pigments found in plants, which are good for your eyes.https://www.webmd.com/food-recipes/health-benefits-brussels-sprouts#1
Food for Thought
Just a word of caution: Because Brussels sprouts are high in Vitamin K, people taking blood thinners may need to avoid them. Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that some people have difficulty digesting.
How to Make Roasted Purple Brussels Sprouts
This recipe requires just a few basic ingredients you might already have on hand. Feel free to make substitutions if needed. I’ve listed ideas below.
- 1 lb fresh Brussels sprouts (any variety – doesn’t have to be purple)
- 1-2 tbsp extra virgin olive oil
- 1/2 tsp coarse sea salt
- 1 tbsp balsamic vinegar (I prefer white balsamic – I used a peach infused white balsamic I had on hand)
- 1 tbsp maple syrup (you can use agave nectar too)
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- 1 tbsp vegan butter (you can use any vegan butter, but I used my easy homemade citrus infused vegan butter , which was amazing!)
Preparing Brussels Sprouts
The first thing you’ll want to do is throughly wash and rinse your sprouts. I like to soak my veggies for a few minutes in water with a small amount of white vinegar added. Rinse them in a large strainer or colander and let them drip dry. Once they’re mostly dry, continue preparing them for roasting by trimming the stems and slicing each sprout in half.
- Preheat oven to 475º
- Line a baking sheet with parchment paper (for easier clean-up)
- Place halved sprouts in a medium bowl. Drizzle with olive oil. Sprinkle with salt. Toss to coat sprouts well.
- Arrange sprouts cut side down onto baking sheet.
- Place in oven for 10 minutes.
- Use a knife to check for tenderness. Remove from oven when sprouts are tender and slightly browned.
- Transfer roasted Brussels sprouts to a bowl
How to Make an Orange Balsamic Sauce 🍊
While the sprouts are roasting, it’s the perfect time to prepare the orange balsamic sauce. In a small saucepan, simply combine balsamic vinegar, maple syrup, orange juice and zest over medium heat. Stir. Add butter, continue stirring until melted and all ingredients are fully blended.
Pour the sauce over Brussels sprouts and toss until thoroughly combined. You should enjoy them right away while they’re hot. I seriously doubt there’ll be any leftovers!
And there you have it – Roasted Purple Brussels Sprouts. 💜 A delicious & nutritious dish that I know you will love!
very vegan 🌱 very good
Roasted Purple Brussels Sprouts
- large strainer or colander
- mixing bowl
- small sauce pan
- baking sheet
- Parchment paper
- 1 lb Brussels sprouts fresh – any variety washed, trimmed, sliced in half
- 1 tbsp olive oil extra virgin
- 1/2 tsp sea salt coarse
- 2 tbsp orange juice
- 1 tbsp white balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp orange zest
- 1 tbsp vegan butter
- Preheat oven to 475°
- Line baking sheet with parchment paper (for easier clean-up)
- Place clean, trimmed, halved Brussels sprouts in a bowl
- Drizzle with 1- 2 tbsp olive oil and sprinkle with 1/2 tsp sea salt
- Toss with a large spoon until thoroughly coated
- Arrange Brussels sprouts cut side down onto baking sheet
- Place in oven at 475° for about 10 minutes, until tender and slightly browned
- 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.
Orange Balsamic Sauce
- In a small saucepan over medium heat, combine orange juice, balsamic vinegar, maple syrup, and orange zest.
- Stir until hot, add 1 tbsp vegan butter. Stir until melted. Remove from heat.
- Pour sauce over roasted Brussels sprouts & toss.
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