Balsamic Brussels Sprouts and Red Onions Plant-Based Whole 30 Freezer Meal Recipe

Today, we’re taking one of our favorite vegetables to next-level goodness with our Balsamic Brussels Sprouts and Red Onions. Plant-based and Whole 30 approved, this make-ahead freezer meal is the perfect solution for those hectic days.

Picture tender Brussels sprouts, roasted to perfection, balsamic glaze dripping from their crisp and golden leaves. The irresistible aroma of roasted red onions draws you into the symphony of flavors. You sit down beside your loved ones and breathe a sigh of relief in anticipation of enjoying an essentially effortless meal and time with your favorite people.

This vision is not far off from being your reality, friend. With just a little bit of preparation, a batch of our plant-based, Whole 30-approved Balsamic Brussels Sprouts and Red Onions will be on hand, ensuring you’re always just moments away from a delicious, wholesome dinner your whole family will love. Kiss the dinner dilemmas goodbye and say hello to the convenience of make-ahead meals with me. Grab your apron and let’s go!

Why You’ll love this Balsamic Brussels Sprouts Recipe

• Time-Saver: Quick and easy to prepare for the freezer and effortless to pop in the oven, this recipe will help you use time for the things you love most.
• Nutritious: Packed with dietary fiber, vitamins, and minerals, this meal is a great option to support a healthy lifestyle.
• Versatile: This recipe shines as the dinner table centerpiece or alongside a protein.

Balsamic Brussels Sprouts and Red Onions Plant-Based Whole 30 Freezer Meal Recipe

Tender Brussels Sprouts, roasted to perfection, balsamic glaze dripping from their crisp and golden leaves. The irresistible aroma of roasted red onions draws you into the symphony of flavors.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Course Main Course

Cuisine American

Equipment

• 1 gallon freezer bag
• Parchment Paper
• 1 Baking pan w/lip

Ingredients

  

1x2x3x

• 6 cups Brussels sprouts halved
• 3 Red onions sliced
• 5 tbsp Balsamic vinegar
• 5 tbsp Olive oil
• 1 tbsp Salt
• 2 tsp Black pepper

Instructions

 

Prep/Freezer Directions

• Prepare a gallon freezer bag, labeling according to your preferred method.
• Add all ingredients into labeled gallon freezer bag, shake to fully coat ingredients.
• Seal bag, removing as much air as possible and freeze for up to three months.

Sheet Pan | Cooking Directions

• Preheat the oven to 400°F.
• Cover with parchment paper a large baking pan with a lip. Dump the freezer bag contents onto baking pan.
• Cook in preheated oven for 20 minutes.
• Stir. Then cook an additional 15-20 minutes.
• Serve and enjoy!

Keyword Brussels Sprouts and Red Onions, easy freezer meals for new moms, Plant Based Freezer Meal, Plant Based Whole 30 Freezer Meal, Vegan Freezer Meals

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Equipment Needed to Make Plant-Based Brussels Sprouts and Red Onions

• 1 gallon freezer bag
• Parchment Paper
• 1 Baking pan w/lip

Ingredients for your Balsamic Brussels Sprouts and Red Onions Plant-Based Whole 30 Freezer Meal Recipe

• 6 cups Brussels sprouts, halved
• 3 Red onions, sliced
• 5 tbsp Balsamic vinegar
• 5 tbsp Olive oil
• 1 tbsp Salt
• 2 tsp Black pepper

How to Make a Balsamic Brussels Sprouts and Red Onions PB Whole 30 Recipe

Prep/Freezer Directions:

1. Prepare a gallon freezer bag, labeling according to your preferred method.
2. Add all ingredients into labeled gallon freezer bag, shake to fully coat ingredients.
3. Seal bag, removing as much air as possible and freeze for up to three months.

Sheet Pan | Cooking Directions:

1. Preheat the oven to 400°F.
2. Cover with parchment paper a large baking pan with a lip. Dump the freezer bag contents onto baking pan.
3. Cook in preheated oven for 20 minutes.
4. Stir. Then cook an additional 15-20 minutes.
5. Serve and enjoy!

What to Pair with your Whole 30 Brussels Sprouts

Sides:

• Roasted Carrot and Parsnip Medley
• Garlic Sauteed Spinach
• Garlic Mashed Cauliflower

Desserts:

• Chocolate Banana Ice Cream
• No-Bake Almond Butter Bars
• Mixed Berry Compote with Coconut Cream

Mocktails:

• Berry Mint Refresher
• Pineapple Mango Tango Mocktail
• Cranberry Lime Spritzer

Popular Substitutions and Addtions

Substitutions:

• Cauliflower: If you don’t fancy brussels sprouts, replace them with cauliflower florets. 
• Eggplant: Two medium-sized eggplants can be substituted for one head of cauliflower. Leave the skins on and cube them, and they’re ready to go.

Additions:

• Sweet Potatoes: Adding a couple of diced sweet potatoes to the mix adds nutrients, color, and texture to this dish.

How To Reheat & Store Easy Balsamic Brussels Sprouts and Red Onions Freezer Meal Recipe

Best Way To Store Leftover Freezer Meal Brussels Sprouts and Onions?

This meal is best stored in an airtight container in the fridge. Before storing, make sure you allow your recipe to cool to room temperature. This will prevent the moisture build up from occurring within the container, ultimately changing the texture and flavor of your recipe.

How Long Will Healthy Balsamic Brussels Sprouts and Onions Whole 30 Freezer Meal Recipe Last In the Fridge?

When you have allowed your recipe leftovers to cool, and have stored in airtight containers, your leftover Brussels Sprouts and onions will remain fresh in the fridge for three to five days. Always perform checks for spoilage before reheating any leftover food.

Can I Freeze Easy Balsamic Brussels Sprouts?

We recommend freezing before cooking and consuming any leftovers in the recommended time frame. If you choose to freeze leftovers, just beware that the second round will not be as scrumptious as the first.

If you are preparing this recipe as a raw freezer meal, we suggest labeling a gallon freezer bag with instructions, and recipe name, then adding ingredients into the bag, shaking to coat evenly, and sealing and storing in the freezer. Store up to three months in the freezer.

How To Reheat Vegan Brussels Sprouts and Red Onions?

You may use a skillet on the stovetop, the oven, or the microwave to reheat this recipe. If using the stovetop, heat a skillet, with a splash of broth or water, on medium-low heat. Add desired amount of leftovers to warm skillet, and stir occasionally until evenly heated throughout.

When using the stove, preheat oven to 350F, place desired amount of leftovers on a baking pan, and heat for 5-10 minutes, stirring halfway in between to ensure even heating.

If you wish to microwave, this reheating method, may change the texture and flavor of your leftovers. Use a safe dish, and reheat in short bursts of 30-45 seconds, to avoid overheating. Stir beween each interval.

Make Ahead Brussels Sprouts with Balsamic FAQs

Other Plant-Based Recipes You’ll Love

• Garlic and Herb Brussels Sprouts Plant-Based Whole 30 Freezer Meal
• Roasted Red Pepper and Tomato Soup Plant-Based Whole 30 Freezer Meal 
• Golden Lentil and Spinach Soup Plant-Based Whole 30 Freezer Meal 
• Moroccan Tagine Plant-Based Whole 30 Freezer Meal 
• Mushroom and Kale Soup Plant-Based Whole 30 Freezer Meal

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