Over the years, Brussels sprouts have become my favorite food. It turns out, Brussels sprouts are a great favorite food to have, because they are rich in antioxidants, Vitamin C, fiber, and more. In fact, one cup of Brussels sprouts contains more than 150% of the daily minimum recommended target for Vitamin C! (Source)
Today, I’m excited to share my go-to roasted Brussels sprouts recipe – a recipe I make a couple of times per week, not only because it’s easy, but also because I can use the roasted Brussels sprouts within other recipes, like a Buddha bowl, throughout the week, too!
Easy Vegan Roasted Brussels Sprouts Recipe
- Baking Sheet
- Cutting Board
- Medium-Sized Mixing Bowl
- 1½ Pounds Brussels Sprouts Trim Ends and Remove Outer Leaves
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Teaspoon Sea Salt
- 1 Teaspoon Freshly-Ground Black Pepper
Prepare Your Baking Sheet
- Preheat your oven to 425°F.
- Cover a baking sheet with tin foil.
Prepare Your Brussels Sprouts
- Trim the ends off your Brussels sprouts, and remove the outer leaves from your Brussels sprouts.
- Add your trimmed Brussels sprouts to a medium-sized mixing bowl.
- Evenly coat your Brussels sprouts with 2 tablespoons of extra virgin olive oil.
- Evenly sprinkle 1 teaspoon of sea salt and 1 teaspoon of freshly-ground black pepper on top.
Roast Your Brussels Sprouts
- Add your seasoned Brussels sprouts to your baking sheet, spread out in one even layer.
- Bake for 45 minutes, until the outer layers of your Brussels sprouts are brown. (Optionally, you can shake your baking sheet every 10 minutes or so, to ensure more even baking.)
- Serve and enjoy!
Lastly, if you’re looking for more whole food, plant-based recipes to try — please download my free 5-day whole food, plant-based meal plan! This meal plan not only contains 5 plant-based breakfast recipes, 5 plant-based lunch recipes, and 5 plant-based dinner recipes — but it also contains a whole food, plant-based grocery shopping list and 10 quick, easy plant-based snack ideas!7