Oven Roasted Brussels Sprouts

These oven roasted Brussels sprouts are charred, crispy, and incredibly tender. You can find Brussels sprouts throughout the fall and winter so they make the perfect side dish for your holiday table or any meal throughout the season.

Roasted Brussels sprouts are a world away from the infamous boiled Brussels sprouts of childhood resembling little soggy cabbages. As with most vegetables, it's all about the cooking method. Roasting Brussels sprouts transforms them from a homely vegetable to the star of the side dishes with a crispy, savory exterior and an almost buttery texture inside.

Once you try them, roasted Brussels sprouts earn a forever spot on your vegan Thanksgiving dinner menu or even just a side to a regular dinner like Sweet Potato Pierogi or Vegan Shepherd's Pie.

🧄 Ingredients

• Brussels sprouts
• Olive oil
• Garlic powder
• Salt
• Black pepper
• Red chili flakes

🔪 Instructions

Preheat oven to 400°F.

Chop the Brussels sprouts into halves, discarding the base, then rinse under cold water. Transfer to a bowl, then drizzle with 1 tablespoon of the olive oil. Sprinkle on the garlic powder, then stir to coat.

Drizzle the remaining olive oil on a baking sheet lined with foil or parchment paper.

Scatter the Brussels sprouts on the sheet, then sprinkle the salt, pepper, and red chili flakes (if using) evenly over the Brussels sprouts.

Roast for 20-30 minutes, flipping halfway through, or until thoroughly cooked and crispy.

💭 Tips

• Mix up the seasonings to your preferences. Try Italian seasoning or another spice blend.
• Don't be afraid to char the Brussels sprouts. The charred edges get nice and crispy, while the insides are tender.

📖 Recipe

Oven Roasted Brussels Sprouts

Yield: 4 servings as a side

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

• 1 lb Brussels sprouts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon red chili flakes (optional)

Instructions

1. Preheat oven to 400°F.
2. Chop the Brussels sprouts into halves, discarding the base, then rinse under cold water.
3. Transfer to a bowl, then drizzle with 1 tablespoon of the olive oil. Sprinkle on the garlic powder, then stir to coat.
4. Drizzle the remaining olive oil on a baking sheet lined with foil or parchment paper.
5. Scatter the Brussels sprouts on the sheet, then sprinkle the salt, pepper, and red chili flakes (if using) evenly over the Brussels sprouts.
6. Roast for 20-30 minutes, flipping halfway through, or until thoroughly cooked and crispy.

Notes

• Mix up the seasonings to your preferences. Try Italian seasoning or another spice blend.
• Don't be afraid to char the Brussels sprouts. The charred edges get nice and crispy, while the insides are tender.

Nutrition Information:

Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 105Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 289mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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