Roasted Brussels Sprouts Vegan Plant-Based Recipe
Roasted Brussels Sprouts is one of my favorite dishes. I love making this at home and if a restaurant offers roasted Brussels that’s always my go-to side dish.
Roasted Brussels Sprouts can be made with or without added oil. I like them either way, to be honest. I’ve also added some onion and dried cranberries for a little variety.
They’re low in calories but high in nutrients. They have lots of Vit K, which is essential for bone health. And bone health is connected to heart health … Vit K helps keep calcium in your bones where it belongs, and not in your blood and soft tissue where it causes calcification and hardening. Their sulforaphane is cancer-fighting, they can help lower cholesterol, have more Vit C than oranges, and are even rumored to boost libido. I’ll get back to you on that one.
A splash of balsamic vinegar and a little bit of orange juice gives it a hint of sweetness. Flake salt and a dash of black pepper are all the seasoning needed. Yum!
Brussels Sprouts are kinda weird. They grow on tall, Dr. Seuss looking stalks, have a long growing season, are ready in the fall … and taste best after a mild frost. They’re available year-round in most places.
Roast Brussels Sprouts
A delicious and easy staple for any kitchen.
- 1 lb Brussels sprouts fresh or frozen
- 2 tbsp balsamic vinegar
- 2 tbsp orange juice
- 2 tbsp dried cranberries
- 1 tsp orange zest
- flake salt
- black pepper
- 1/4 cup thinly sliced onions
Slice most Brussels sprouts in half unless very small.
Place Brussels sprouts in a medium baking dish and add the rest of the ingredients.
Toss to coat evenly.
Bake at 400 degrees F for 35 to 45 minutes, or until the sprouts are tender and starting to brown. Stir and turn the sprouts halfway through to ensure even browning.
Want more Brussels? Try this!
Shitake Brussels sprouts and pomegranate are so beautiful together.