Brussels sprouts just got a major upgrade! Say goodbye to boring, mushy sprouts and hello to these restaurant-style Brussels sprouts! This recipe takes inspiration from your favorite restaurant appetizer and adds a touch of magic with a sophisticated blackberry gastrique. It’s so good, you might just want to make it the main course!

WHAT IS BLACKBERRY GASTRIQUE?
A gastrique is a sweet and sour sauce used in French cuisine that is made by caramilizing sugar and deglazing it with vinegar. This basic sauce can be enhanced with fruits, herbs, and alcohol.
In this recipe, the blackberry gastrique uses blackberries to provide the sweetness and red wine vinegar for the sour element. Additionally, it includes thyme, shallots, and a dry red wine to create more depth in the flavor. This combination of flavors with the caramelized sugar creates a luscious sauce that pairs beautifully with the earthy, savory notes of the roasted restaurant-style Brussels sprouts.

WHATS THE SECRET TO RESTAURANT-STYLE BRUSSELS SPROUTS?
To achieve that perfect restaurant-style Brussels sprouts texture – crispy on the outside, tender on the inside – we have a secret weapon: blanching!
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Blanching for Tenderness: Start by trimming the ends off the Brussels sprouts and cutting them in half lengthwise. Blanch them in boiling, salted water for about 3-4 minutes, then rinse them off with cold water to stop the cooking process. This step ensures they’ll cook through evenly in the oven while still retaining their vibrant green color.
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Crispy Perfection: Drain the blanched sprouts thoroughly and toss them with a generous drizzle of olive oil. Arrange them cut-side down on a baking sheet, ensuring they’re in a single layer for optimal caramelization.
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Roast on the Lower Rack: Place the baking sheet on the lower rack of your oven and roast until the bottoms of the sprouts are deeply browned and crispy, about 25-40 minutes depending on the size of your Brussels sprouts.
Why this works: Blanching the Brussels sprouts partially cooks them, so they require less time in the oven to become tender. Roasting them cut-side down on the lower rack allows the flat surface to make direct contact with the hot pan, resulting in that coveted crispy, caramelized texture.
Additional tips
- Don’t overcrowd the baking sheet – give the sprouts some space to breathe and brown evenly. I put extra leaves that fell off during the cooking process in another pan and roasted them separately so the halved brussels sprouts could be less crowded while roasting.
- For extra flavor, you can sprinkle the Brussels sprouts with a pinch of salt and pepper before roasting.
- If you prefer a deeper caramelization, increase the roasting time by a few minutes. Just keep a close eye on them to prevent burning.


TROUBLESHOOTING
My Brussels sprouts aren’t crispy:
Reason: They may have been overcrowded on the baking sheet, not blanched long enough, or roasted at too low a temperature.
Solution: Ensure enough space between sprouts for air circulation, blanch for the full 3-4 minutes, and roast at 425°F (220°C) or higher. You can also try broiling them for a minute or two at the end to crisp them up.
My Brussels sprouts are burnt:
Reason: The oven temperature may be too high, or the roasting time may be too long.
Solution: Reduce the oven temperature or shorten the roasting time. Keep a close eye on the sprouts and check for doneness after 15 minutes.
My gastrique is too thick:
Reason: The sauce may have reduced too much during cooking.
Solution: Add a tablespoon of water or red wine vinegar at a time, stirring until the desired consistency is reached. You can also add a bit of lemon juice for extra brightness
My gastrique is too thin:
Reason: The sauce may not have reduced enough or too much liquid was added.
Solution: Simmer the sauce for a few more minutes to reduce it, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken it.
Additional Tips:
Make the gastrique ahead of time: You can prepare the gastrique in advance if you plan on making the Brussels sprouts along with a main dish to save time.
Choose fresh Brussels sprouts: Look for firm, bright green sprouts with tightly packed leaves. Avoid those that are yellowing or wilted.
Use enough oil: Ensure the sprouts are well coated with olive oil to help them crisp up in the oven.
Taste as you go: Adjust the seasonings in the gastrique to your liking.
By following these tips, you’ll be well on your way to creating perfect restaurant-style Brussels sprouts with a delicious blackberry gastrique every time!


Restaurant-style Brussels Sprouts with Blackberry Gastrique
Equipment
- fine mesh strainer
Ingredients
Blackberry gastrique
- 2 cups blackberries
- 1/4 cup sugar
- 1/4 cup water
- 1/2 cup red wine vingar
- 1 tbsp vegan butter
- 1 large shallot minced
- 5 sprigs thyme
- 1/4 cup dry red wine such as Merlot or Cabernet Sauvignon
- salt and pepper to taste
Restaurant-style Brussels sprouts
- 28 oz Brussels sprouts stem removed and halved
- 4 tbsp olive oil
- salt and pepper to taste
- 1/4 cup vegan feta cheese
- 1/4 cup crushed pistachios
Top with
- vegan feta cheese
- crushed pistachios
- blackberries
- blackberry gastrique
Instructions
Blackberry Gastrique
- Blend the blackberries and pour through a fine mesh strainer to remove the seeds.
- In a small pot bring the sugar and water to a simmer over medium heat for about 5 - 10 minutes until reduced to a caramel colored syrup. Carefully add the red wine vinegar and stir until completely mixed. Remove the syrup from the pot and rinse the pot.
- In the same pot, melt the vegan butter over medium heat, add the minced shallot and cook, stirring often until just golden. about 2 - 3 minutes. Add the wine and sprigs of thyme, and cook uncovered until most of the liquid evaporates, about 5 minutes (don't let the pan cook dry!).
- Remove the sprigs of thyme, add the blackberry puree, and cook uncovered for about 6 minutes while regularly stirring with a spatula to prevent the sauce from burning on the bottom. The sauce should be reduced by half. Add the sugar and vinegar mix to the pot and then add salt and pepper to taste. Set aside.
Brussels spouts
- Bring a lightly salted pot of water to a boil and preheat the oven to 425°F.
- Tim and halve the Brussels sprouts, removing any damaged leaves.
- Once the water has come to a rolling boil, add the Brussels sprouts and blanch for 3 - 4 minutes. Drain and rinse with cold water to halt the cooking process.
- Drain well before transferring the Brussels sprouts to a large bowl and tossing with 3 tbsp of olive oil and seasoning with salt and pepper. Use 1 tbsp of olive oil to coat the baking sheet.
- Put the Brussels sprouts with the flat side down on the baking sheet, making sure the sprouts some space to breathe and brown evenly. Optionally, you can put the loose extra leaves that fell off during the cooking process in another pan and roasted them separately for about 15 mins so the halved brussels sprouts could be less crowded while roasting.
- Bake the halved Brussels sprouts for 20 - 30 mins on the lower rack of the oven (cooking times may vary based on Brussels sprouts size). If they have reached the desired crispiness, flip them over and continue cooking for 5 -10 more minutes.
- Transfer the Brussels sprouts to a bowl and coat with the blackberry gastrique. And in the crushed pistachios and and vegan feta cheese and combine.
- Plate and top with extra vegan feta cheese, crushed pistachios, and blackberries. Drizzle extra blackberry gastrique on top of the dish.

DID YOU TRY THIS RECIPE?
If you made these Restaurant-style Brussels sprouts with Blackberry Gastrique, I would really appreciate it if you could comment and leave a rating below. You can also share a photo and tag me on Instagram @thesunshinevegankitchen. I would love to hear all about your experience. Thank you so much!
So delicious! The flavors complement each other so well. My gastrique sauce was a bit thin, next time I will follow your recommendations for that. The dish was a bit of work, but well worth the effort. It is visually pleasing and oh so good. I would definitely make this for a gathering, holiday meal or special occasion. Thank you for this tasty unique recipe!
Thank you so much for the awesome feedback and review!