Marriage-Worthy Roasted Brussels Sprouts! Vegan + Gluten-Free!
2
Really yummy, caramelized [and a little charred] seasoned Brussels sprouts.Prepping Brussels can be quite pleasant if you have a sharp knife! If you use a dull, crappy knife, it'll take forever and will most likely make you grumpy, because you'll probably cut yourself. Brussels are round and opinionated, and they like to roll around a LOT. Please be careful, and maybe buy a knife sharpener so you can make these Brussels all the time.
Servings: 4 servings
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!