To Live and Eat in L.A. – A Vegan Food Photo Blog

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.

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.

I love it when I try to make something for the first time and not only does it come out not sucking, but instead it comes out delicious.

I must confess I’d never made roasted vegetables before (hangs head in shame). Yeah, yeah whatever… there’s a first time for everything right? Thankfully my virgin attempt was a success and now a whole new world has opened up before me.

My maiden voyage into the world of roasting involved asparagus, carrots and fennel. Why not, right? First I mixed up some olive oil, rice vinegar, maple syrup, coriander, black pepper and red chili flakes. I poured this over the veggies in a Pyrex baking dish and got everything nice and coated, then sprinkled on some nutrional yeast. Popped the whole thing into a pre-heated 425 degree oven and then let ‘em sweat it out for about 15 to 20 minutes, turning everything a couple times in the process. Once finished I also sprinkled on some gomasio.

I was surprised at how totally yummy it all turned out. I was expecting them at worst to be awful, or at best undercooked… or burned. Nope, instead they were perfectly cooked, and I somehow managed to create the perfect mix of flavors with my little olive oil & maple concoction (got that idea from a couple of different recipes over at the fabulous Have Cake Will Travel). The lovely veggies were served with polenta cakes topped with roasted red pepper salad dressing from Seeds of Change. Every single ingredient in this was organic as well. Go me! I am so satisfied right now, you have no idea. If I pat myself on the back any harder I’m gonna start to bruise.