Vegan Roasted Brussels Sprouts
These roasted Brussels sprouts with garlic are the perfect anytime side dish. They become crispy and crunchy on the outside while turning caramelized and tender on the inside. Just 3 ingredients, naturally gluten-free, dairy-free, and ready in 35 minutes!
Servings: 6 servings
Calories: 113kcal
Ingredients
- 1 ½ pounds Brussels sprouts, rinsed, trimmed, and halved
- 3 garlic cloves, finely chopped
- 3 Tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F.
- Trim the tough ends of your Brussels sprouts, give them a good rinse, and cut in half (if using really large Brussels sprouts, you can cut into thirds or quarters).
- Place Brussels sprouts into a medium bowl. Add garlic, olive oil, salt, and pepper and toss until well combined.
- Transfer to a baking sheet and spread out evenly. Roast for 35-40 minutes, until crisp on the outside. Serve immediately.
Video
Notes
- Trim sprouts. Be sure to trim the tough stems off the ends of your Brussels sprouts, as well as any leaves that look yellow. Place them in a bowl and give them a good rinse as well.
- Depending on the size of your Brussels sprouts, they can be halved or quartered. If you cut them into smaller sizes, they will roast faster.
- Storage: Place in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- How to reheat: Place on a baking sheet and put in preheated 350 degree F. oven for about 5-7 minutes, until heated through and crispy.
Nutrition
Calories: 113kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 223mg | Potassium: 448mg | Fiber: 4g | Sugar: 3g | Vitamin A: 856IU | Vitamin C: 97mg | Calcium: 51mg | Iron: 2mg