Easy Vegan Roasted Brussels Sprouts Recipe
Brussels sprouts have quickly become one of my favorite foods. These cruciferous vegetables are packed with fiber, antioxidants, Vitamin C, and Vitamin K - making them a healthy choice! I make roasted Brussels sprouts a couple of times per week, to eat alone - or to eat as part of a Buddha bowl with cooked quinoa, roasted sweet potatoes, roasted chickpeas, and a lemon-tahini dressing on top. I hope you enjoy this very easy roasted Brussels sprouts recipe!
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
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!