FROM THE ARCHIVES! Marriage Worthy Roasted Brussels Sprouts!
PREVIOUSLY FROM MY FORMER BLOG, CAKE MAKER TO THE STARS
VEGAN + GLUTEN-FREE / SOY-FREE / NUT-FREE / AIR FRYER-FRIENDLY
I’m pretty sure my first taste of roasted Brussels came from The Bye and Bye, a local vegan bar that spoils me by its close proximity to our house. They have all sorts of Southern and comfort inspired plates and bowls, but their plain ‘ol Brussels sprouts are one of the best things on the menu.
If you’ve never had them, roasted Brussels are sort of earth-shattering good–nothing at all like the steamed or boiled ones your sadistic Aunt tried to get you to eat growing up.
When prepared well, roasted Brussels are fork tender, with caramelized exteriors that are a little crunchy and border on being charred in spots.
They’re also ridiculously simple to make. The hardest thing about them is the prep, which zips by if you put on a good podcast or some music for distraction.
When I first started making my own roasted Brussels, I stuck with their easiest incarnation, seasoning them with just a little olive oil, salt and pepper. But NOW, this seasoned version is where it’s at. Even Dazee thinks these are deelish, which is imporatant to note, because they’re usually a self-proclaimed Brussels-hater.
Usually I make Brussels and eat them all at once, as soon as they come out of the oven, while standing up. Hopefully, this recipe makes enough to power you through the snacking phase with enough left for at least one meal.
Marriage-Worthy Roasted Brussels Sprouts! Vegan + Gluten-Free!
2
Ingredients
- 1 1/2 pounds Brussels sprouts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon nutritional yeast
- 1 teaspoon granulated onion
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt plus more to taste
- Freshly ground black pepper
Instructions
Prepare the Brussels:
- Preheat oven to 425F, and line a baking sheet with parchment paper.
- Wash the Brussels sprouts and pat dry. Trim the bottom from each one, and cut in half through the core (if there are any extra-large sprouts, quarter them instead).
- Into a large bowl, add the cut Brussels, including any leaves that may have fallen off. Add the olive oil and maple syrup, and toss well until each sprout is evenly and thoroughly coated.
- Add the nutritional yeast, granulated onion, smoked paprika, and 1/2 teaspoon salt. Mix well to combine.
Bake the Brussels:
- Transfer the Brussels onto the prepared baking sheet. Arrange them so they're in a single layer, cut sides down.
- Bake for 18 minutes without disruption (no poking or turning!). When done, the sprouts should be tender and somewhat caramelized with a little bit of char here and there. If not, continue baking for 2 more minutes. Remove the baking sheet from the oven, season to taste with additional salt if desired, and black pepper.
- Devour.
Notes
- For an enhanced smoky flavor, add a teeeeny drop of liquid smoke to the seasoning.
- Pro tip- be sure to wash organic Brussels particularly well. Like other brassicas, they can be a little buggy sometimes!
I’m hoping to build the recipe section of this site to be a mix of new and old recipes you may have seen before. I want my best recipes culled from my old projects to have a place where I can access and share them easily, and I want a place for new recipes, too!
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