Roasted Brussel Sprouts
You may not like brussel sprouts, but you will surely love this recipe! These roasted brussel sprouts are crispy, healthy, well seasoned and delicious – not bitter at all! When they come out from the oven, toasted and aromatic, I cannot resist munching on some right off the sheet pan. When I told my husband one evening that I was making this dish for dinner, he was less than enthusiastic with his childhood memories of being forced to eat boiled, bland brussel sprouts. But when he tried these roasted brussel sprouts, he devoured the whole dish! Bottom line: please don’t prejudge them. Try this recipe and it just may change your mind, too!
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Roasted Brussel Sprouts
Ingredients
- 1 lb Brussel Sprouts
- 2 tbsp Avocado Oil
- ¼ tsp Salt
- ¼ tsp Black Pepper
Dipping Sauce
- ⅓ cup Plant-Based Mayonnaise
- 2 tbsp Sriracha
Instructions
- Set oven to 400 degrees.
- Wash brussel sprouts, then cut off their ends and slice them in halves.
- In a mixing bowl add brussel sprouts, oil, salt and pepper and mix well together. Spread the mixed brussel sprouts on a sheet pan, flat side down.
- Roast for about 35 to 40* minutes or until dark golden brown, stirring occasionally.
- Remove the pan from the oven and let cool down for about 5 to 7 minutes.
- In the meantime, add mayonnaise and sriracha together in a small mixing bowl. Mix well together and set aside.
- Serve roasted brussel sprouts warm with spicy mayo.
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