Crispy Salt & Vinegar Brussels Sprouts

I have to admit, I have a weakness for salt and vinegar chips.

Craving that same salty, tangy flavor without the starchy potato and heavily processed oils, I discovered that you can create a similar flavor with Brussels sprouts—and I actually prefer them over the chips now!

I'm also a big fan of using the Instant Pot because it saves time and makes cleanup incredibly easy. But if you don't have a pressure cooker, don't worry. I've included oven directions below so you can make these Salt & Vinegar Brussels Sprouts either way.

They're tangy, salty, garlicky, and make the perfect side dish when you're tired of eating vegetables the same way every night.

Why Brussels Sprouts?

Don't let their size fool you. Brussels sprouts pack quite a bit of nutrition into a small vegetable.

They're naturally low in calories and provide fiber, vitamin C, vitamin K, folate, and other beneficial plant compounds. As a cruciferous vegetable, Brussels sprouts also contain glucosinolates—the naturally occurring compounds found in vegetables such as broccoli, cauliflower, cabbage, and kale.

They're an easy way to add more vegetables and fiber to your meals while still making something that actually tastes good.

And in this recipe, we're adding raw apple cider vinegar for that unmistakable salt-and-vinegar flavor I love.

Salt & Vinegar Brussels Sprouts

Ingredients:

• 1 lb fresh Brussels sprouts, cut in half lengthwise

• ¼ cup avocado oil (or coconut oil)

• ½ cup raw apple cider vinegar

• 2 cloves garlic, minced

• Sea salt, to taste

That's it! Just five simple ingredients.

Instant Pot Directions

1. Sauté the Brussels Sprouts

Turn the Instant Pot to Sauté and add the avocado oil.

Once the display reads Hot, add the Brussels sprouts.

Sauté for approximately 5 minutes, stirring occasionally, until the Brussels sprouts begin to brown.

2. Add the Flavor

Add the apple cider vinegar, minced garlic, and sea salt.

Stir everything together until the Brussels sprouts are evenly coated.

3. Pressure Cook

Press Cancel and secure the lid on your Instant Pot.

Make sure the valve is in the sealed position and cook on High Pressure for 4 minutes.

When the timer beeps, carefully perform a quick release according to your Instant Pot's instructions.

4. Season and Serve

Remove the lid and sprinkle with additional sea salt to taste.

Serve warm and enjoy!

Don't Have an Instant Pot? Make Them in the Oven

You can easily make the same recipe without a pressure cooker—and the oven version gives you deliciously crispy edges.

Preheat your oven to 450°F.

Toss the halved Brussels sprouts with the avocado oil, minced garlic, and Himalayan salt.

Spread them in a single layer on a baking sheet and roast for approximately 20 minutes, or until browned and crispy.

While they're still hot, toss the roasted Brussels sprouts with the ½ cup apple cider vinegar.

Add additional sea salt to taste and serve immediately.

Want Them Extra Crispy?

If crispy Brussels sprouts are your priority, I'd choose the oven method.

Pressure cooking makes Brussels sprouts wonderfully tender and is incredibly convenient, but roasting allows the outer leaves and cut edges to caramelize and become crisp.

For even better browning, place the Brussels sprouts cut-side down on your baking sheet and give them enough room. If they're crowded together, they'll steam rather than roast.

What to Serve With Salt & Vinegar Brussels Sprouts

These Brussels sprouts are the perfect companion to almost any meal.

I especially like them alongside grilled or roasted chicken, salmon, steak, turkey burgers, or another simple protein.

You can also add them to a grain bowl with quinoa or rice, avocado, and your favorite protein for an easy meal-prep lunch.

Because the vinegar gives them so much flavor, they're especially good when the rest of your meal is relatively simple.

Why Avocado Oil?

I originally used avocado oil in this recipe because it's a versatile cooking oil that works well with higher-temperature cooking.

It also has a fairly neutral flavor, which is perfect here because you really want the apple cider vinegar, garlic, and saltto be the stars of the recipe.

Coconut oil works too, although it may give the Brussels sprouts a slightly different flavor.

💡 Dr. Stephanie's Tip: If you're a fellow salt-and-vinegar-chip lover, don't be shy with the vinegar and salt.

The combination of crispy browned Brussels sprouts with that sharp vinegar flavor is what makes this recipe so good.

For the oven version, I like adding the apple cider vinegar after the Brussels sprouts have roasted. You get the crispy texture from the oven first and then add that tangy vinegar flavor while they're still hot.

A Vegetable Side Dish You'll Actually Look Forward to Eating

Vegetables don't have to be bland or boring.

Sometimes all it takes is taking a flavor you already love and finding a different way to use it—which is exactly how these Salt & Vinegar Brussels Sprouts became one of my favorites.

They're naturally gluten-free and dairy-free, require only five ingredients, and can be made in either the Instant Pot or oven.

If you love salt and vinegar chips as much as I do, give these Brussels sprouts a try. You may just find yourself craving them instead!