Baked Sweet And Sour Brussels Sprouts
Baked Brussels sprouts glazed with a sweet and tangy mixture of cider vinegar, sugar, and Parmesan cheese, perfect as a flavorful side for family dinners or gatherings.
Ingredients
Instructions
- Arrange the cooked Brussels sprouts in a shallow baking dish.
- Combine cooking oil, cider vinegar, sugar, salt, and pepper; blend well.
- Pour the mixture over the Brussels sprouts and sprinkle with grated Parmesan cheese.
- Cover and bake in a 350°F oven for 15 minutes or until the sprouts are tender.
- Optional: Marinate the Brussels sprouts in vinegar for 30 minutes to 1 hour before baking for added flavor.
Tips & Substitutions
For optimal flavor, consider marinating the Brussels sprouts in the cider vinegar for 30 minutes to 1 hour before baking. If you don't have Parmesan cheese, a similar hard cheese like Pecorino Romano can work. To make this dish vegan, substitute the Parmesan with nutritional yeast or a vegan cheese alternative. Don't skip the salt and pepper, as they enhance the overall taste.
Serving Suggestions
These sweet and sour Brussels sprouts make a delightful side dish for roasted meats or grilled tofu, enhancing any meal. They pair beautifully with El Gondo for a complete dinner experience. For a vegetarian option, serve them alongside Good Morning Pumpkin Pancakes for a unique brunch. A sprinkle of toasted nuts can also add crunch and richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the Brussels sprouts in an oven-safe dish at 350°F for about 10-15 minutes until warmed through, or microwave in short bursts, stirring in between to avoid uneven heating. Enjoy them warm for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Sweet And Sour Brussels Sprouts contains roughly 214 calories, with 6g protein, 14g carbohydrates, and 16g fat. It is an excellent source of vitamin C (98% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 514mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen Brussels sprouts for this recipe?
Yes, frozen Brussels sprouts work well in this recipe. Just make sure they are fully cooked before using them. If they're still somewhat frozen, you may need to adjust the baking time slightly to ensure they are heated through and tender.
Is there a way to make this dish spicier?
Absolutely! You can add a pinch of red pepper flakes or a dash of hot sauce to the vinegar mixture to give it a spicy kick. Adjust the amount to your preferred heat level. This will enhance the sweet and sour flavor profile beautifully.
Can I prepare this dish in advance?
Yes, you can prepare the Brussels sprouts and the vinegar mixture ahead of time. Just store them separately in the refrigerator. Combine them and bake when you're ready to serve. This is a great time-saver for busy weeknight dinners or festive gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).