FEATURED COMMENT:
Delicious! I would eat these every day! - Julie
The Brussels Sprouts Makeover
Sweet Deliciousness: Roasting Brussels sprouts is the secret to unlocking their full flavor potential. When you roast them, the natural sugars in them caramelize (that's the brown goodness you see). This means they taste sweeter and more delicious. Crispy Goodness: Roasting Brussels sprouts at a high temperature transforms them into crispy, golden-brown bites. Each sprout becomes a tiny flavor bomb. Nutrient-Rich: These green beauties are loaded with vitamins, fiber, and antioxidants. So, not only are you enjoying a delicious side dish, but you're also doing your body a favor. Versatility: Roasted Brussels sprouts are incredibly versatile. They are the perfect side dish to almost any meal, and are one of my favorite ways to get some cruciferous veg into my diet!
How to Make the Perfect Roasted Brussel Sprouts:
Preheat oven to 425°F (220℃). Spread the halved Brussels sprouts across a large baking sheet. Drizzle the olive oil over the sprouts, and then sprinkle over the nutritional yeast (if using), garlic powder, salt, and pepper. Toss well so that the sprouts are evenly coated in the oil and seasonings. Spread the Brussels sprouts evenly across the pan in a single layer with ample space around each sprout so that they can get crispy. Bake for 20 - 25 minutes, stopping to stir halfway through. They will be done when they are fork tender, and are browned in areas. (They will look almost burnt in some areas, but will taste AMAZING)!
These perfect roasted brussel sprouts are:
- crispy on the outside and tender in the middle
- the perfect side dish for almost any meal
- easy to make
What to serve alongside this dish:
Vegan Alfredo Pasta Bake The Best Vegan Turkey Roast Stuffed Roasted Butternut Squash Puff Pastry Wrapped Lentil Loaf The Best and Easiest Vegan Garlic Mashed Potatoes Easy Vegan Mushroom Gravy If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. Bon appetegan! Sam Turnbull
(click stars to vote)
Perfect Roasted Brussel Sprouts
Whether you're a Brussels sprouts enthusiast or a skeptic, this recipe will win your taste buds over! Forget about bland, mushy sprouts - we're talking golden-brown and irresistibly crisp outer leaves, tender on the inside, and seasoned to perfection. The Perfect Roasted Brussel Sprouts are a delicious side dish for a Thanksgiving dinner, holiday feast, or for almost any meal! Just 6 ingredients, and 15 minutes of prep time.
Servings:
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Ingredients
- 1 ½ lbs Brussels sprouts, ends trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast, (optional, adds a cheesy taste)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F (220℃).
- Spread the halved Brussels sprouts across a large baking sheet. Drizzle the olive oil over the sprouts, and then sprinkle over the nutritional yeast (if using), garlic powder, salt, and pepper. Toss well so that the sprouts are evenly coated in the oil and seasonings. Spread the Brussels sprouts evenly across the pan in a single layer with ample space around each sprout so that they can get crispy.
- Bake for 20 - 25 minutes, stopping to stir halfway through. They will be done when they are fork tender, and are browned in areas. (They will look almost burnt in some areas, but will taste AMAZING)!
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 96kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 222mg | Potassium: 470mg | Fiber: 5g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
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Isobel R Ritch says
These are great, Sam! I may place the sprouts in a bowl to mix with the oil and seasonings before placing on the baking sheet and then spray the sheet. But they seem to be evenly enough coated, and with today being Thanksgiving, appreciated the shortcut! Very tasty addition to my vegan Thanksgiving table!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you enjoyed them Isobel! Happy Thanksgiving 🙂
Marie Bartorona says
The easiest best recipe and suddenly we love brussel sprouts. I put a sprinkle of nutmeg on them.
Jess @ It Doesn't Taste Like Chicken says
Yay! We're glad you love brussel sprouts!
Rodger says
Simple, easy, delicious.
Jess @ It Doesn't Taste Like Chicken says
Yay!
Denise Magee says
Love these and I even got my husband to eat them! He now loves Brussel Sprouts! This is our favorite recipe for this veggie!
Jess @ It Doesn't Taste Like Chicken says
That's wonderful!
Rhonda says
I always cooked it this way , but instead of yeast I use Parmesan cheese it tastes wonderful
Sam Turnbull @ It Doesn't Taste Like Chicken says
I hope you mean vegan Parmesan 😉
Julie says
Delicious! I would eat these every day!
Sam Turnbull says
Yay so happy to hear that!!
Sunny says
Would these turn out well if done from frozen defrosted brussel sprouts?
Sam Turnbull says
Yes, but they will likely be a little softer and you may need to adjust the cooking time.
Sunny White says
Sam thanks for taking the time to answer me. I had gone ahead and made it with my frozen ones and you were so right, I won't be doing them that way again. They were OK but would be much different and better from fresh.
Bella says
JFC, could you pick the correct spelling of Brussels sprouts and stick with it?!
Cas says
I hope your day gets better.
Sam Turnbull says
Believe it or not, I did that intentionally for SEO purposes because more people search for the incorrect spelling than they do the correct one. 😉