This super simple paleo brussels sprouts recipe with maple-balsamic glaze makes a perfect holiday side dish. It’s also AIP-friendly & vegan!
- 1.5 lbs brussels sprouts, washed, trimmed and halved (about 4 cups)
- 1.5 Tbsp avocado oil
- 1 Tbsp balsamic vinegar
- 1.5 tsp maple syrup
- 1/4 tsp sea salt (adjust to taste)
- Preheat oven to 425ºF. Wash, trim and halve your brussels sprouts. Add all ingredients to a large mixing bowl and toss to coat.
- Arrange on a large sheet pan lined with parchment paper. Try to space evenly and give the brussels sprouts plenty of room to roast and crisp up. Roast at 425ºF for 15-20 minutes, stirring halfway through. Serve and enjoy!
If your brussels sprouts are extra large, cut them into quarters to cook faster. Just be sure to check them often so they don’t burn.
Leftovers will save in an airtight container in the fridge for up to 3 days.
All nutrition information is an estimate, only, using an online nutrition calculator.
- Serving Size: 2/3 cup
- Calories: 66
- Fat: 1.5g
- Carbohydrates: 11.9g
- Fiber: 4.3g
- Protein: 3.9g
Keywords: brussels sprouts, Thanksgiving side dish, maple, balsamic, aip, paleo