Oven Roasted Brussel Sprouts Recipe
A delicious side dish with bang bang sauce
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 3 1x
- Diet: Vegan
Ingredients
Scale
- 500 grams/1 lb. Brussels sprouts, trimmed (remove wilted outer leaves) and halved
- 1 tbsp. canola oil
- 2 cloves garlic, minced
- 2 tbsp. Balsamic vinegar
- 1 tbsp. date paste or maple syrup
- 1/2 tsp. red chili flakes
- kosher salt and pepper to taste (optional)
Instructions
- Preheat oven to 410 °F/210 °C
- Line a large baking sheet with parchment paper.
- In a bowl, whisk together canola oil, Balsamic vinegar, maple syrup, minced garlic and red chili flakes.
- Toss Brussels sprouts in sauce until fully coated and transfer them on the baking sheet.
- Bake them for 30 minutes at high heat until they are slightly charred and tender. The veggies will look shrunken, but this is ok.
- Season generously with salt and pepper. (optional)
- Transfer them into a casserole dish.
Notes
- I love to serve them with baked salmon.
- Roasting veggies with parmesan is another great variation for ominvores.
- you can replace canola oil with extra virgin olive oil. Reduce baking temperature to 360°F/180°C accordingly and bake it a bit longer.
- Instead of fresh garlic you can also use garlic powder.
- Any leftovers can be reheated.
- You could even snack them just cold from the fridge.
Nutrition
- Serving Size: 3
Find it online: https://leanjumpstart.com/roasted-brussels-sprouts-recipe/