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    Home » Christmas Sides

    Marinated Brussel Sprouts with Sticky Balsamic

    Published: Nov 8, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 5 Comments

    Jump to Recipe Print Recipe

    Can you convert a Brussel Sprout denier into a lover with this Marinated Brussel Sprout recipe? If you ask me, it will definitely give you at least a fighting chance. The sticky, savoury-sweet balsamic marinade somehow permeates the sprouts making them deliciously more-ish. On top of that, you can choose to roast, air fry or wok fry them, depending on your mood and oven space.

    A bowl of marinated brussel sprouts with a spoon in it. this recipe

    Brussel sprouts are a classic side dish at Christmas. There's a running joke that once Halloween is over, it's time to put the brussel sprouts on to boil. (ewwww) These marinated Brussel Sprouts are nothing like that! They're tangy, savoury and slightly sweet, with a hint of garlic for extra flavour.

    You can choose how you cook them too, each way has its benefits Roast, Wok or Air Fry. I like to pan or wok fry them at Christmas, mostly because by the time my oven is full of a main such as my famous Mushroom, & Butternut Christmas Filo Wreath Pie, some classic Vegan Crispy Roast Potatoes and maybe some Swede chips that have snuck into the air fryer, there isn't room for much else to go in there.

    Better yet, this easy side dish can be prepped completely and left to marinade overnight, leaving all that there is to do on the day is a quick turn in the hot wok at the same time as you finish up the Onion and Red Wine Gravy.

    Jump to:
    • 🥗Ingredients
    • 👩‍🍳Instructions
    • 🌶Substitutions
    • 🍲Cooking Variations
    • 🔪Equipment
    • 🥫Storage
    • ❗Top tip
    • ❓FAQ
    • 📖 Recipe
    • 💬 Comments

    🥗Ingredients

    Ingredients for the brussel sprouts dish laid out ready to cook.
    • Brussel Sprouts-Choose bouncy fresh brussel sprouts. You will need to take off any brown or tough outer leaves.
    • Balsamic Vinegar-Simple balsamic vinegar has a depth and sweetness that pairs beautifully with the sprouts.
    • Soy Sauce-Salty and full of umami flavour. Choose Kikkoman (my favourite) Alternatively choose tamari or aminos if you need this recipe to be gluten-free.
    • Garlic-Fresh garlic. Be generous.
    • Olive Oil-Just a little to stir fry the sprouts.
    • Brown Sugar- This balances the saltyness of the soy sauce and makes the marinade ever so slightly addictive.

    See recipe card for the full quantities.

    👩‍🍳Instructions

    The steps for making this simple marinated brussel sprouts recipe are pretty easy.

    Brussel sprouts chopped up on a chopping board, with finely chopped garlic next to them.
    1. Remove any hard or brown outer leaves from the brussel sprouts. Chop into halves or quarters. Finely chop the garlic.
    A bowl of marinade with brussel sprouts ready to go into it.

    2. Put all the marinade ingredients together and mix.

    Brussel sprouts in their marinade.

    3. Add the brussel sprouts to the marinade and toss. Cover and leave in the fridge for at least one hour, and up to 24 hours.

    Brussel Sprouts ready to go into a hot wok.

    4. Heat your wok really high and add a little oil. Drain the marinade off then, flash wok the sprouts for 4-5 minutes so they are tender and blackened on the outside. (see variations below for other cooking methods)

    Hint: the sprouts can be left up to 48 hours in the marinade. They're pretty tough, so won't go soggy. The longer you leave them, the more marinade they can absorb!

    🌶Substitutions

    This recipe is super simple, but you could change it up in a few different ways.

    • Flower Sprouts - instead of brussel sprouts, try and find those little sprouts that look like flowers. They're sometimes called Kalettes which to me sounds like a very wholesome cheerleading team. (I don't make the names up! promise.)
    • Cabbage or Kale- Chop some savoy cabbage or curly kale and give it the same marinade treatment and cooking method of choice.
    • Vegan Bacon- add your favourite 'facon' in at the cooking stage.
    • Chilli- a sprinkle of heat is always nice on vegetables.
    • Maple Syrup- swap out the brown sugar for a little maple syrup or agave.
    • Gluten-Free- choose tamari, coconut aminos or gluten-free soy sauce to make this dish gluten-free.

    🍲Cooking Variations

    If you have room in your oven or want to cook Brussel Sprouts at a time that isn't Christmas (it is allowed you know). Try these two alternative methods:

    1. Roast: Drain the brussel sprouts and put onto a lined baking sheet. Spray with a little oil. Bake at 180C/356F for 25-30 minutes or until crispy.
    2. Air Fry: Drain the brussel sprouts and put into the air fryer basket. Spray with a little oil. Air Fry at 180C/356F for 7-10 minutes or until crispy.

    🔪Equipment

    To wok fry these sprouts, you'll need a good wok, alternatively use a heavy-based frying pan.

    This recipe is great made in an air fryer. I love my Ninja Foodie Grill and Air fryer, so can personally recommend that! Otherwise, you can just use your oven

    Brussel sprouts on a table with lots of other side dishes.

    🥫Storage

    To pre-make these sprouts (perfect if you're prepping a big Christmas or Thanksgiving dinner) marinate them up to 48 hours in advance.

    To store post-cooking, put into an airtight container in the fridge for up 3-4 days. They will taste amazing reheated into a hash with some roast potatoes!

    ❗Top tip

    Cut the brussel sprouts into halves or quarters to ensure they really absorb the flavour of the sticky balsamic marinade.

    ❓FAQ

    Can I prepare the sprouts ahead of time?

    Absolutely. That's what makes this recipe kind of genius. Prepare the sprouts first when prepping all your side dishes and let them marinate. Or prepare them the day or even two days before cooking them before finishing them in the pan or air fryer just before serving.

    Can I use other vegetables in this marinade?

    Any of the crunchier, slightly tougher green veggies would work. Think savoy cabbage, kale or broccoli.

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    Brussel sprouts in a bowl, ready to eat.

    Marinated Brussel Sprouts with Sticky Balsamic

    Louise-Claire Cayzer
    Prepare these marinaded brussel sprouts ahead of time for a delicious side dish that even brussel sprouts deniers will want to eat. Savoury, sweet and slightly sticky!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Marinading Time 1 hr
    Total Time 15 mins
    Course Side Dish
    Cuisine Christmas, Thanksgiving
    Servings 4
    Calories 89 kcal

    Equipment

    • 1 Air fryer optional
    • 1 Wok optional

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 500 g (5 ⅔ cups) Brussel Sprouts
    • 2 tablespoon balsamic vinegar
    • 2 cloves garlic (or more! )
    • 2 tablespoon soy sauce
    • 1 tablespoon brown sugar (or maple syrup)
    • 1 teaspoon olive oil

    Instructions

    • Prepare the brussel sprouts by removing any brown outer leaves and halving or quartering them
      500 g Brussel Sprouts
    • Finely chop the garlic.
      2 cloves garlic
    • Mix the Soy Sauce, Balsamic, Garlic and brown sugar together to form the marinade.
      2 tablespoon balsamic vinegar, 2 tablespoon soy sauce, 1 tablespoon brown sugar, 2 cloves garlic
    • Add the brussel sprouts and toss, ensuring that all the sprouts are covered in marinade.
    • Cover and put aside for at least an hour and up to 48 hours.
    • Heat a wok to smoking and add a little oil. Drain the sprouts and flash fry for 3-4 minutes until golden and crispy. See notes below for alternative cooking methods.
      1 teaspoon olive oil

    Notes

    Serving Size:  I find that for a large dinner with lots of side dishes this is more than enough for 4-6 people. For a simpler supper you might want more sprouts.
    Cooking Variations:
    • Roast: Drain the brussel sprouts and put onto a lined baking sheet. Spray with a little oil. Bake at 180C/356F for 25-30 minutes or until crispy.
    • Air Fry: Drain the brussel sprouts and put into the air fryer basket. Spray with a little oil. Air Fry at 180C/356F for 7-10 minutes or until crispy.
    Ingredient Variations:
    • Flower Sprouts - instead of brussel sprouts, try and find those little sprouts that look like flowers. They're sometimes called Kalettes which to me sounds like a very wholesome cheerleading team. (I don't make the names up! promise.)
    • Cabbage or Kale- Chop some savoy cabbage or curly kale and give it the same marinade treatment and cooking method of choice.
    • Vegan Bacon- add your favourite 'facon' in at the cooking stage.
    • Chilli- a sprinkle of heat is always nice on vegetables.
    • Maple Syrup- swap out the brown sugar for a little maple syrup or agave.
    • Gluten-Free- choose tamari, coconut aminos or gluten-free soy sauce to make this dish gluten free.
    Storage
    To pre-make these sprouts (perfect if you're prepping a big Christmas or Thanksgiving dinner) marinade them up to 48 hours in advance.
    To store post cooking, put into an airtight container in the fridge for up 3-4 days. They will taste amazing reheated into a hash with some roast potatoes!
     

    Nutrition

    Calories: 89kcalCarbohydrates: 16gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 537mgPotassium: 524mgFiber: 5gSugar: 7gVitamin A: 943IUVitamin C: 107mgCalcium: 62mgIron: 2mg
    Keyword brussel sprouts
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Reader Interactions

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    1. Gina Abernathy says

      November 12, 2022 at 4:27 pm

      5 stars
      Made these last night for dinner and they were great. I roasted them in the oven for about 30 minutes.

      Reply
    2. Toni says

      November 12, 2022 at 5:00 pm

      5 stars
      I really enjoy the combination of flavors!! This is really good!

      Reply
    3. Jen says

      November 12, 2022 at 5:34 pm

      5 stars
      Such a delicious side dish!! A new favorite at my house!

      Reply
    4. Kathleen says

      November 12, 2022 at 6:10 pm

      5 stars
      I've never marinated brussels sprouts like this. They look and sound amazing. They are a perfect side dish.

      Reply
    5. Michelle says

      November 14, 2022 at 1:23 pm

      5 stars
      I love all of the flavor from the balsamic glaze!

      Reply

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

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    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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