Oven Roasting is the easiest most delicious way to eat Brussels Sprouts! This post and recipe was partially inspired by Thug Kitchen's recent recipe - Roasted Brussels Sprouts with Quinoa and Cranberries. The inspiration ended with the oven temperature and the inspiration to eat some roasted Brussels sprouts :)! But seriously, if you haven't visited this website yet, do go on over for some rip-roaring laughs!! He's quite hilarious!!
Prep Time: 20-25 min
Ingredients (Serves 4):
- 2 cups fresh Brussels Sprouts
- 2 tbsp Balsamic Vinegar
- 2 tbsp Soy
- Sea Salt, to taste
Preheat oven to 400° F. Add Brussels Sprouts, balsamic and soy sauce to a gallon-sized ziploc bag. Close bag and toss everything well together. Let sit in the bag until oven is preheated. Line a rimmed cookie sheet with parchment paper (or use cooking spray). Spread sprouts in a single well-spaced layer on the cookie sheet. Roast in the oven for about 20 min, or until the exterior leaves start to get nicely caramelized and crispy. I like the sprouts to maintain some crunch so I roasted them whole. If you want them to wilt a little more, feel free to cut into halves or quarters (when cutting make sure each half has a little bit of the stem - this is necessary to prevent the leaves from falling apart!).
Total Fat 0.1 g; Carbohydrates 4.8 g; Fiber 1.7 g; Sugars 1.1 g; Protein 2.0 g
If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!