Are you tired of serving the same old dishes every Thanksgiving? Want to add some variety to your vegan Thanksgiving dinner? Look no further than this delicious Vegan Roasted Brussels Sprouts recipe!
Roasting Brussels sprouts to perfection is the key to making this dish a crowd-pleaser. You’ll want to ensure that the sprouts are crispy on the outside and tender on the inside. Fresh, evenly sized pieces of Brussels sprouts are a must for this recipe.
Not only is this dish a tasty addition to any holiday table, but it’s also easy to make and healthy. Serve it as a side dish or pair it with your favorite vegan meat for a complete meal. Even if you’re not a big fan of Brussels sprouts, you’ll love this simple and flavorful recipe.
Now, let’s take a closer look at how to make these Vegan Roasted Brussels Sprouts and add some variety to your Thanksgiving menu!
Ingredients & Substitutions: What Is In Roasted Vegan Brussel Sprouts Recipe
Here’s what you’ll need for these vegan roasted Brussels sprouts:
- 2/3 cup of fresh Brussels sprouts
- 3 tablespoons of delicious olive oil
- Salt and pepper to taste
For toppings on these brussels sprouts, consider adding some extra pizzazz with these optional ingredients:
- 3 tablespoons of balsamic reduction or balsamic vinegar
- 1 tablespoon of sweet and tangy dried cranberries (optional)
- 1 tablespoon of crunchy and nutritious pumpkin seeds (optional)
- 1 tablespoon of spicy oil to add some heat (optional)
With these simple ingredients, you’ll have a dish that’s both satisfying and nutritious. So get ready to savor the bold and savory taste of these roasted Brussels sprouts – they’re sure to become a new favorite! And remember, you can always add or swap ingredients to suit your taste preferences.
As you get ready to whip up these delicious roasted brussels sprouts recipe, make sure you have the right tools at your fingertips. Here are some essential kitchen tools that will make your cooking experience a breeze:
Firstly, a trusty baking sheet is a must-have for roasting vegetables, baking cookies, or even cooking up some chicken. It’s a versatile tool that you’ll use time and time again.
If you want to make cleanup even easier, consider using parchment paper on your baking sheet. It’ll prevent your food from sticking and make washing up a breeze.
Of course, you can’t prepare any meal without a good knife and cutting board. Whether you’re chopping up veggies or slicing up some meat, a sharp knife and sturdy cutting board are essential for any home cook.
With these helpful tools at your disposal, you’ll be whipping up tasty meals in no time!
How To Make The Vegan Roasted Brussels Sprouts
If you’re looking for a tasty and healthy side dish, roasted vegan brussels sprouts are a fantastic option. They’re easy to make and packed with nutrients. Here’s how to make them:
- First, wash your brussels sprouts and dry them thoroughly. Cut off the hard ends and slice them in half lengthwise.
- Next, place them on a baking sheet and drizzle with some extra virgin olive oil. Sprinkle with salt and pepper to taste.
- Roast the sprouts in a 400-degree oven for 25-30 minutes, or until they’re golden brown and crispy.
- Once they’re done, drizzle them with a balsamic reduction for a touch of sweetness. You can also top them with some dried cranberries and pumpkin seeds for added texture and flavor. If you’re feeling adventurous, try adding a drizzle of spicy oil for some heat.
- Don’t be afraid to throw in any loose leaves that fall off while cutting – they’ll come out crispy and delicious, like a brussels sprout version of kale chips!
- With these simple steps, you’ll have a delicious and nutritious side dish that’s perfect for any occasion.
- Enjoy! Served as a vegan side or vegan appetizer.
Tips & Tricks For These Delicious Roasted Vegan Brussels Sprouts
- Don’t be afraid to season generously with salt and pepper to bring out the flavors.
- Make sure to cut off the hard ends and cut the sprouts in half lengthwise for even cooking.
- Use extra virgin olive oil to ensure the sprouts get crispy and golden brown.
- Roast the sprouts at 400 degrees for 25-30 minutes, flipping them halfway through.
- Consider adding toppings like balsamic reduction, dried cranberries, pumpkin seeds, or spicy oil to add extra flavor and texture.
- Don’t waste any leaves that fall off – they make delicious crispy “chips” and add even more texture to the dish.
FAQ: Vegan Roasted Brussels Sprouts
While fresh Brussel sprouts are recommended for this recipe, you can use frozen ones in a pinch. Just be sure to thaw them first and pat them dry before roasting.
Yes! While extra virgin olive oil is recommended for this recipe, you can use any oil that you prefer.
No! Feel free to experiment with different toppings to find your perfect flavor combination.
Brussels sprouts aren’t just a delicious side dish, they also offer a range of amazing health benefits! For starters, they are packed with vitamin K and calcium, which work together to keep your bones strong and healthy.
Roasted vegan Brussels sprouts are a delicious and nutritious side dish that you can savor for days to come! But, to keep them fresh and tasty, it’s essential to store them correctly. To store leftover roasted Brussels sprouts, place them in a sealed container and refrigerate for 3-4 days. You can reheat them using an air fryer, microwave, or oven to restore their crispy texture and mouthwatering flavor. For longer-term storage, you can freeze the roasted Brussels sprouts. Just let them cool down, seal them in an airtight container or freezer bag, and pop them in the freezer for up to 3 months. Reheat them using the oven or microwave when you’re ready to enjoy them.
Roasted Vegan Brussel Sprouts
- 2 / 3 cups Brussel sprouts
- 3 tbsp Olive oil
- Salt & pepper to taste
- 3 tbsp Balsamic reduction or Balsamic vinegar
- 1 tbsp Dried cranberries Optional
- 1 tbsp Pumpkin seeds Optional
- 1 tbsp Spicy oil Optional
- Wash your Brussel sprouts and dry them
- Remove the hard ends and cut them in half lengthwise
- Place on a baking sheet and drizzle with extra virgin olive oil
- Season with salt and pepper
- Bake at 400 for 25-30 minutes
- Drizzle with a balsamic reduction
- Then top with some dried cranberries and pumpkin seeds (optional)
- These are also amazing with a drizzle of spicy oil (optional)
- By cutting the ends off sometimes you’ll lose a leaf or two but if you throw them in on the baking sheet they come out crispy and delicious. Like a kale chip but made from a brussel sprout!