Here is a Brussels sprout vegan recipe everyone can enjoy. Brussels sprouts are polarizing vegetables that spark strong opinions. People either love them or loathe them. Since you're reading this, I assume you're in the first group. Or, you're willing to give them a second chance.
Maybe you're a health fan. Their high vitamin C, potassium, and fibre draw you. Or maybe you're a foodie. You want to know how to prepare them, from roasting to sautéing, to unlock their hidden flavours. You're in the right place to discover the joys of Brussels sprouts.
So if you're in search of a delicious and healthy side dish that’s simple to prepare? You’ll love this oil-free roasted Brussels sprouts recipe. A mix of balsamic vinegar, Dijon mustard, and garlic makes a tasty dressing. It enhances the natural sweetness of the Brussels sprouts. This dish is not only full of nutrients but also easy to make, making it a wonderful choice for any meal. Enjoy cooking and savouring this delightful addition.
Roasting Brussels sprouts brings out their best qualities. They get a nice crispy edge while staying tender inside. If you use vegetable broth or water instead of oil, you’ll keep the dish light and still full of flavour. These roasted Brussels sprouts will win a place in your heart and kitchen. Enjoy them as a snack or with a main dish.
You can use fresh or frozen Brussels sprouts for this recipe. There is no need to thaw the sprouts; they can go straight into the oven. While frozen sprouts are convenient, the end texture will be softer.
Roasted Brussels Sprouts Vegan Recipe
Serves 4
Ingredients
500g Brussels sprouts (fresh or frozen, see above notes on frozen)
2 tablespoons balsamic vinegar
1 tablespoon maple syrup (optional for sweetness)
2 teaspoons Dijon mustard (or other mustard)
2 cloves garlic, minced
1/2 teaspoon sea salt (or salt)
1/4 teaspoon black pepper
1-2 tablespoons vegetable broth or water (for roasting)
Instructions
Preheat the Oven: Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Brussels Sprouts: Wash the Brussels sprouts and trim the stems. Remove any yellow or damaged outer leaves, then cut them in half lengthwise.
Roast the Brussels Sprouts: Place the Brussels sprouts in a large bowl and toss with vegetable broth or water to lightly coat them. Spread them in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
Prepare the Vinegar Dressing: While the Brussels sprouts are roasting, whisk together the balsamic vinegar, maple syrup (if using), Dijon mustard, minced garlic, salt, and pepper in a small bowl.
Dress the Brussels Sprouts: Once the Brussels sprouts are done roasting, remove them from the oven and transfer them to a serving bowl. Drizzle the vinegar dressing over the roasted Brussels sprouts and toss to coat evenly.
Serve: Serve immediately as a side dish or as part of a main meal. The tangy vinegar dressing pairs perfectly with the natural sweetness of the roasted Brussels sprouts.
Pair with roasted potato wedges. For my fall selection of recipies read: Fall Season Foods
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