An European side dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 40 min

Organic sourcing

Brussels sprouts are on the Dirty Dozen list—worth sourcing organic. Olive oil is less critical for organic sourcing, but choose a high-quality one.

Ingredients

• 500 g Brussels sprouts
• 2 tbsp extra-virgin olive oil
• to taste sea salt
• to taste freshly ground black pepper
• 3 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1 clove garlic
• to taste chili flakes

Method

1. Preheat the oven to 200°C (400°F).
2. Trim the ends of the Brussels sprouts and remove any yellow outer leaves.
3. Cut the Brussels sprouts in half.
4. Place the Brussels sprouts on a baking sheet and drizzle with the olive oil.
5. Season with sea salt, black pepper, and chili flakes to taste, then toss to coat evenly.
6. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until tender and browned.
7. Meanwhile, mince the garlic.
8. In a small saucepan, combine balsamic vinegar, maple syrup, and garlic.
9. Simmer over low heat for about 5 minutes until slightly thickened, then remove from heat.
10. Once the Brussels sprouts are done, drizzle them with the balsamic glaze and toss to coat before serving.

Notes

• Substitute maple syrup with honey for a non-vegan version.
• Balsamic glaze can be made ahead and stored in the fridge.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic European recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.