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Oven Roasted Brussel Sprouts Recipe

4.8 from 6 reviews

A delicious side dish with bang bang sauce

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

  1. Preheat oven to 410 °F/210 °C 
  2. Line a large baking sheet with parchment paper.
  3. In a bowl, whisk together canola oil, Balsamic vinegar, maple syrup, minced garlic and red chili flakes.
  4. Toss Brussels sprouts in sauce until fully coated and transfer them on the baking sheet.
  5. Bake them for 30 minutes at high heat until they are slightly charred and tender. The veggies will look shrunken, but this is ok.
  6. Season generously with salt and pepper. (optional)
  7. 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

Keywords: Brussel sprouts, roasted vegetables, plant-based