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I love vegetables, but roasted brussels sprouts are probably in my top 3. They’re so simple to prepare and you can use them in a variety of ways such as vegan buddha bowls, as a simple side dish, or at breakfast topped with a couple of poached eggs.
As you can see here, I really like my brussels very crispy and well done. Ok, maybe slightly burned. There’s just something about those burned up crispy bits that I love so much. You can cook them to your desired crispiness, so don’t be turned off if scorched isn’t you’re thing.
I like to use these in my meal prep rotation before a busy week of school and work. You can add in some dried cranberries, nuts, or a generous helping of vegan shredded parmesan (like this one from Violife). I reheat these brussels in the oven on 300°F for a few minutes, then eat them with my eggs, salads, vegan mac and cheese, and on pizza. They’re one of my favorite things to add to bowl meals, like a buddha bowl with some quinoa, beans, leftover meat, or some pasta. They’re great with my Shortcut Gluten Free Pasta.
Roasted Brussels Sprouts
- 1.5 lbs brussels sprouts cleaned, trimmed, halved
- 3 tbs avocado oil olive oil can be used
- 3/4 tsp kosher salt
- 1/2 tsp fresh ground pepper
- Preheat your oven to 425°F. If you're using convection, heat to 400°F.
- Combine all of your ingredients in a large bowl, then gently spread it out on a baking sheet.
- Roast for 35 to 40 minutes, or until they have reached your desired crispiness and brown color. Be sure to give the pan a shake or flip the sprouts occasionally so they brown evenly.
- Top with a bit more salt if desired, and serve hot.
Did you make these Roasted Brussels Sprouts?
Please let me know how it turned out for you! Leave a comment below and rate the recipe.