Vegan Brussels Sprouts | Roasted

Step 1

Preheat oven to 400.

Step 2

Frozen Brussels sprouts can be used, but fresh is much better, in my opinion.

Step 3

Always wash fresh Brussels sprouts with warm water to remove any grit and germs. I like to toss them into a colander and rinse them under warm water.

Step 4

The first thing to do is to decide whether you want to slice the sprouts in half or roast them whole. To determine this, I always consider their size and that can vary at different times during the year. If they are large, I will cut them in half and, if they are on the smaller side, I usually always keep them whole.

Step 5

I usually place the sprouts on a baking sheet covered with parchment paper for oil-free baking. It also makes clean-up a breeze, because the baking sheet only needs to be wiped and put away.

Step 6

Other options for cooking them are roasting in a cast iron pan or cooking them in an air fryer.

Step 7

Just make sure that the sprouts are in a single layer and not overlapped, so they can cook well and have a chance to get nice and crispy.

Step 8

Next, I like to mist the sprouts with lime juice and then sprinkle with salt, pepper, and garlic powder. Some folks prefer to use lemon juice or balsamic vinegar. Any of these will work well.

Step 9

Another great option is to drizzle them with a little maple syrup to give them a deep sweet flavor.

Step 10

Bake at 400 for approximately 20-30 minutes, until Brussels sprouts are crisp on the outside and tender on the inside.

Step 11

They can also be made in an air fryer @ 400°F for 12 minutes