Copycat Whole Foods Balsamic Roasted Brussels Sprouts

Inspired by a Whole Foods Hot bar favourite, these Balsamic Roasted Brussels Sprouts are delicious, flavourful and so simple to whip up- Suitable for those following a gluten free, paleo, grain free or vegan lifestyle! 

The BEST Balsamic Roasted Brussels Sprouts (Whole 30, Paleo, V, GF)- Whole30 friendly vegetable side dish, main, dinner or even snack- SO addictively quick, easy and HEALTHY! {whole 30, paleo, vegan, gluten free recipe}-


Happy Friday folks! 

Before we get into today’s post, I want to address something really important. For newer readers here, I moved to Sydney this earlier this year. A few days ago, my city was put in a complete lock down when a terrible incident happened at the Lindt Chocolate Cafe. I live about 10 minutes away from the location and was fortunate not to be in the vicinity that day. My prayers and thoughts go out to all those affected- especially the families of the two individuals who lost their lives in their heroic attempts. 


So back with another copycat recipe which is also from the same place I stalked during my American trip. Brussels Sprouts are something I do enjoy, but they have to be cooked the right way.

In Australia, traditionally, the method for cooking brussels sprouts was similar to our British cousins- Boiled and bland eaten with a roast meal. It was without a doubt, the meal component nobody enjoyed. In fact, pretty sure brussels sprouts are considered to be the most despised vegetable in our country. Probably the United Kingdom too. 

The BEST Balsamic Roasted Brussels Sprouts- Easy, delicious and healthy too! {vegan, gluten free, paleo recipe}-

Thanks to the plethora of cooking shows, food appreciation and quirky restaurants opening up worldwide, these previously despised greens are now becoming quite the iconic ‘it’ food. I recently went to a restaurant I  frequent quite often because they have delicious chicken parmigiana plates and don’t cost an arm to eat ($10 Mondays to Wednesdays = perfection). I noticed their side dish options were no longer just broccoli, mashed potatoes or rice. There was now brussels sprouts. Not just brussels sprouts but ‘brussels sprouts with BACON‘.

So they may have had me at bacon but still.

It’s interesting to see these trends. Two years ago, kale was unknown here and places that did stock them, it was $8. Now, you can score some for under $3 and our mainstream supermarkets stock them. Next year, who knows what it will be. Regardless, I’m glad the sprouts are getting the appreciation they deserve because let’s face it- They are delicious. 

The BEST Balsamic Roasted Brussels Sprouts- Easy, delicious and healthy too! {vegan, gluten free, paleo recipe}-

Similar to the curried cauliflower, I was obsessed with these brussels sprouts from the infamous hot bar. The only downside was easy to get carried away and end up spending $12 on Brussels (not that it ever happened..) so of course I had to recreate it. I must admit, the basis to this recipe is super simple and barely need any ingredients. It was the proportions which Whole Foods get back on right- Not too sour from the balsamic and not too oily from the olive oil. 

Grab a pan, turn the oven on and be thankful this delicious vegetable is finally getting the attention it deserves. 

The BEST Balsamic Roasted Brussels Sprouts- Easy, delicious and healthy too! {vegan, gluten free, paleo recipe}-

Balsamic Roasted Brussels Sprouts
Inspired by a Whole Foods Hot bar favourite, these Balsamic Roasted Brussels Sprouts are delicious, flavourful and so simple to whip up!
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  1. 1 kilogram of brussels sprouts, washed and trimmed
  2. 1/4 cup olive oil
  3. 2 T balsamic vinegar (I used red)
  4. 1 tsp sea salt
  5. 1 tsp black pepper
  1. Preheat the oven to 180 degrees Celsius and set aside a deep baking dish/tray.
  2. In a large mixing bowl, combine the brussels sprouts with the olive oil and balsamic vinegar and using your hands, mix well to ensure all the vegetables are evenly coated.
  3. Transfer the brussels sprouts to the baking dish and sprinkle the sea salt and pepper over it. Roast in the oven for 20 minutes, remove and shake loosely before cooking for an extra 20 minutes, or until golden brown and caramelised.
  4. Remove from oven and serve immediately or allow to cool completely.
  1. These brussels sprouts are one of my favourite vegetables to eat cold. I allow them to cool and thrown in salads or eaten as a side!
The Big Man's World ®

The BEST Balsamic Roasted Brussels Sprouts (Whole 30, Paleo, V, GF)- Whole30 friendly vegetable side dish, main, dinner or even snack- SO addictively quick, easy and HEALTHY! {whole 30, paleo, vegan, gluten free recipe}-

Are you a fan of Brussels Sprouts?

What food do you think gets an unfair stigma? 

What food do you think will trend in 2015? 

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104 thoughts on “Copycat Whole Foods Balsamic Roasted Brussels Sprouts

  1. clearly i just about DIED when i saw this!! you know my love for the WF brussels (COLD >>>>) so much so that i take the wallet and bloat struggle that sometimes follows =l i actually just saw the third hunger games movie straight from work and ate brussels sprouts out of tupperware during the movie.. #allergyproblems and i’m surprisingly not a bacon person so i prefer mine in the flesh 😉

    i feel like broccoli rabe kind of came out of nowhere in fancy restaurants? although still not sure it’s technically mainstream haha

    you have given me all of the tools for success this weekend! falafel balls and carrot cake is happening.. now brussels might have to be added to the list danggiiitt!

  2. I roasted brussels sprouts the other day and I totally should’ve added the balsamic vinegar! I hated them for a really long time, but after trying a delicious version at a restaurant I’ve decided to give them another shot.

  3. I’m so relieved to hear you are doing okay Arman- you were on my mind all day as soon as I heard about it but then fortunately I saw you had commented on a blog so figured you weren’t affected…the wonders of social media for checking up on friends :)! I love Brussels Sprouts but preferably roasted- boiled sprouts just take me back to gross boarding school dinners!

  4. Okay…obviously the Whole Foods I go to is seriously lacking in the cruciferous veggie department! I have never seen brussels there…ever :'( I love them so much! I was deprived for so long at school so now that I’m home, I am like eating my weight in the little beauties! Haha!

  5. Glad you and your family are OK, sad to hear about the Lindt place. Super scary.

    Brussels sprouts were once a daily staple in my diet. Halved, roasted, salted, consumed. Then the gut bugs had a little too much bloaty fun so I started eating them once in a while. These do look quite tasty.

  6. Oh I need to take you to the Whole Foods in Boulder, CO – their hot bar brussels sprouts, garlic/lemon juice/pepper/salt… OMFG OMFG OMFG OMFG! I pretty much murdered my roommate in college with the stench, LMFAO! I do think I told you this story though, right?

  7. You already know how much I love my alien bug brussels sprouts. WOW these look so delicious. I will be trying these for sure…and promptly eating the whole pan by myself most likely. It’ll be a nice change from our usual coconut oil pan-roasted sprouts!
    P.S. So glad to hear that you’re safe. Praying for Sydney! ♥

  8. I think pickles get unfair stigma. I could eat pickles all day, everyday on everything and be happy. Some people think I should have “grown out of them”. Bahumbug! I’ll be praying for those affected by the terrorism in the chocolate store!

  9. Glad you are doing well after that incident in Sydney. Such a terrible thing. But these brussel sprouts are the opposite of terrible. They’ve been making quite the appearance in my household this year as I’ve grown to love them more and more. I’ve been roasting these and broccoli with balsamic vinegar and sea salt for months now! Addicted.

  10. Growing up I thought I hated brussels sprouts because I’m pretty sure my mom just boiled them or something gross. I made them not long ago for my family and they were a huge hit – I will have to try this recipe for sure!

  11. I was so shocked when I was following the incident in Sydney on the news. It’s hard to believe things like this actually happen, and I’m sure it must be really scary when it’s so close to home. I’m glad you weren’t personally affected by it.

    I never really hated Brussels sprouts, but I only just liked them as a kid. Now I LOVE them thanks to discovering the concept of roasting them. SO much better than steaming/boiling.

  12. I’m a big old fan of the sprouts although the Hubby can’t stand them. I still force them upon him from time to time. He appeases me because he’s a good man, and I just shared a great tip for marital bliss right there.

  13. I’ve never tried brussel sprouts, but this recipe looks really good and I might just have to give them a shot!!! Thanks for sharing them at Gluten Free Wednesdays 🙂


  14. Oh Arman – I get such a kick out just reading all your replies to comments…the comments are awesome too huh? You’re gonna be so glad you linked back to our Weekend Potluck party, Man! ;-} So glad you shared with us.

  15. would you believe I only just started enjoying Brussels sprouts like, two years ago? I never liked them either, until I had them roasted.

    now I make them all the time. mine are Ginger Lime. I love the WF version, thank you for this recipe!!!

  16. This was yuuuumy! I used red vinegar and added onions and tasted like the Whole Foods brussels. Next time I’ll try another vinegar and maybe add another tablespoon. Thank you for sharing!

  17. I love brussel sprouts! My usual preparation: I get minced onions going in a hot pan with grapeseed oil, let them get just a touch of color, then throw in halved sprouts, add salt and pepper and lightly brown them, add a splash of water and cover the pan for just 2 minutes; they’re so simple and sooooo delicious! I have tried these as well. Yuuummeeee! Balsamic vinegar is good on so many things! (I dunno about old shoes lol!) Whoever thought to boil Brussels? yuck! Though, I can imagine boiled sprouts with a drizzle of balsamic vinegar and a dash of salt. A simple fix if some grandmother or someone boiled your sprouts lol

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