Inspired by a few different recipes I found online for roasted brussels sprouts, I took what I liked best from each and ran with it. I’ve never tried roasted brussels sprouts before so I wasn’t sure if I’d like them; the last time I had this vegetable it was not prepared well and the results were awful. I was pleased to discover however that when roasted this way they are delectable.

Roasted Brussels Sprouts

Below is what I came up with, my own version of a roasted brussels sprouts recipe – if something this simple can even be called a recipe. I’m not giving any exact amounts because that’s really just not how I roll when I’m cooking on the fly. Plus it’s all going to depend on how many brussels sprouts you’re planning to cook. Be creative and just season these according to your taste.

Chop off the knobby bits on the end then slice the brussels sprouts in half. The young, small ones taste the best.
In a large bowl mix together the brussels sprouts with:
- just enough olive oil to coat
- two splashes of balsamic vinegar
- one large crushed garlic clove
- couple dashes each of sea salt, black pepper, red chili flakes and nutritional yeast
Place on baking sheet and roast at 400 for about 15 min. Turn and roast for another 5 minutes or until the tops get nicely browned and slightly crispy.

I made a quick dipping sauce of balsamic vinegar, agave nectar and more red chili flakes.

At this point I’m addicted to roasted brussels sprouts and I’ve been making them almost everyday for the past week. They make for the perfect quick, cheap and super healthy snack, something I’m grateful for right now as I’m attempting to shed the winter weight.

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17 Responses to “Roasted Brussels Sprouts”
  1. Trina says:

    I love roasted brussels sprouts. And I like the idea of serving them with a dipping sauce. All food is more festive with a dipping sauce.

  2. FoodEater says:

    Trina: At first I wasn’t sure I’d like them so I made the dipping sauce as a form of back-up security just in case they weren’t palatable on their own. Thankfully they were delicious… but I used the sauce anyways because it was really good too!

  3. Cookiemouse says:

    This sounds like a great recipe. I love balsamic vinegar but I never thought of roasting sprouts. Have to try this one! Happy Easter!

  4. These look awesome.
    Can’t wait to make.
    My husband adores brussels sprouts.

  5. FoodEater says:

    Cookiemouse: It’s true, balsamic goes good with just about anything! Happy Bunny day to you too!

  6. FoodEater says:

    Vegan Tickles: Cool… I can’t wait to see how your version turns out. I can only imagine how adorable and fun the plating will be :)

  7. Billy says:

    I’ll have to try roasting brussel sprouts sometime. I always fry them in a skillet. They’re so good!

  8. Jane says:

    Hi FoodEater,
    This sounds a lot like a recipe Lane and I make at Thanksgiving, only ours is a bit simpler… Olive oil, lemon juice (squeeze half a lemon), pinch of salt, and about 2 TBS cumin (I love cumin).

  9. H.C. says:

    Nice! Roasted brussels sprouts are one of my favorite side dishes (at home or dining out)

  10. vegyogini says:

    You and I were apparently on the same page recently. I made roasted brussels sprouts from the VWAV recipe a week ago, but I haven’t had a chance to blog about them yet. They’ll be coming soon to a blog near you. ;)

  11. scott says:

    brussel sprouts are the devil’s vegetable. absolutely disgusting. when i was a kid my step father would punish me by making me go out to the garden and pick up rocks and pick brussel sprouts. maybe i just have a vendetta against them, but i’d rather gnaw on particle board than eat them.

  12. Melisser says:

    I could eat roasted brussels just about every day! SO good.

  13. FoodEater says:

    Jane: Ohhh… the cumin sounds lovely, I’ll have to give that try.

  14. FoodEater says:

    VegYogini: Great minds think alike!

  15. FoodEater says:

    Scott: Wrong. Onions are the vegetable spawned by Satan!

    Brussels sprouts are tasty when made with love and not used as an instrument of torture, I swear. Now tell me where your stepfather lives, I need to go kick his ass.

  16. Sophie says:

    Love the idea of a dipping sauce for sprouts!

    I’m not that sold on the supposed health benefits of agave nectar but it’s really handy for throwing this sort of thing together quickly, as it’s so runny

  17. FoodEater says:

    Sophie: Yes, I’ve only recently been alerted to some of the issues regarding agave nectar, there was recently a very informative article over at Vegan Bits all about this issue. I started using agave as a healthier & vegan alternative to sugar and honey, and I use it A LOT, so this is definitely something I need to investigate further. There are so few truly tasty sweetener alternatives out there, it bums me out to no end to learn that agave might not be such a good option after all. Haven’t made up my mind yet as I need to look into this further, see past the hype and figure out what’s really what.