RecipesFrom the test kitchen
Roasted Brussels Sprouts with Almonds and Red Wine Vinegar
Crisp-edged brussels sprouts roasted with shallots and garlic, then glazed with tangy red wine vinegar and almonds.
Roasting turns brussels sprouts into something crave-worthy, with lacy browned leaves and sweet, tender centers. Sprouts are a high fiber vegetable, and cutting them in half exposes more surface for caramelizing while shallots and garlic sweeten the pan. A finishing splash of red wine vinegar cuts the richness and wakes everything up, while toasted almonds add crunch and a little plant protein. This side suits holiday tables and easy weeknights alike, and it holds its texture better than most vegetables when made a bit ahead.
Method
- 1
Heat the oven to 425 F and place a large sheet pan inside to preheat.
- 2
Toss the sprouts, shallot, and garlic with the olive oil, salt, and pepper.
- 3
Spread the sprouts cut side down on the hot pan and roast 18 minutes without stirring so they brown.
- 4
Scatter the almonds over the pan and roast 6 to 8 minutes more, until the sprouts are deeply browned and the almonds are toasted.
- 5
Transfer to a bowl and toss with the red wine vinegar while still hot.
- 6
Taste, adjust salt and pepper, and serve right away.
Why this scores well
Original analysis by NutriVerdict
Brussels sprouts bring fiber, vitamin C, vitamin K, and folate for very few calories, so a generous serving is dense in nutrients. Shallots and garlic add flavor and small amounts of minerals without heavy fats, and the almonds contribute unsaturated fat, magnesium, vitamin E, and a little plant protein. The red wine vinegar adds brightness with no calories to speak of, keeping the dish built almost entirely from whole vegetables and nuts.
Tips
- Preheating the pan gives the flat sides an immediate sear and better browning.
- Do not stir too early; sprouts need undisturbed contact with the pan to caramelize.
What this plate is built on
This recipe leans on foods that are good sources of dietary fiber, protein, calcium, magnesium and iron. The recipe density score above is the average Nutrient Density Score of its whole foods, computed the same way for every recipe on the site.
Storage and make-ahead
Refrigerate in an airtight container for up to 4 days. Reheat in a 425 F oven or a hot skillet to bring back crisp edges; microwaving will soften them. The roasted sprouts can be frozen for up to 2 months, though they lose crispness, so freeze them for adding to soups or hashes rather than serving as a crisp side.
Variations and swaps
- Swap the almonds for chopped walnuts and add a pinch of chili flakes.
- Finish with grated pecorino and lemon peel instead of vinegar.
- Toss the hot sprouts with a spoon of whole-grain mustard for a sharper glaze.
What to serve it with
These sprouts pair naturally with roast pork, turkey, or a hearty grain like farro. Pile them next to mashed cauliflower or a wild rice pilaf for a vegetable-forward plate. A little extra vinegar or lemon at the table keeps each serving bright.
Note: This is general information about the ingredients rather than individualized dietary advice.
Frequently asked questions
Why are my sprouts soggy instead of crisp?
Crowding is the usual cause. Give them room in a single layer and use two pans if needed so steam can escape. A preheated pan and dry sprouts also make a real difference.
Can I make these ahead?
Roast them up to an hour ahead and hold at room temperature, then reheat in a hot oven for 5 minutes to re-crisp before adding the vinegar. Adding the vinegar at the last moment keeps the edges from going soft.
Is red wine vinegar necessary?
It balances the sweetness of the roasted sprouts, but cider vinegar or a squeeze of lemon works too. Start with a little and add more to taste, since acidity varies by brand.
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