Plenty of olive oil and a touch of agave nectar come together to create a picture perfect crispy crust on these roasted Brussels sprouts. They’re tender, crunchy, hearty, and completely craveable!
I bet you know a Brussels sprouts hater or two. Heck, you might even be one! And that is entirely understandable. These pint-sized, cabbage-like bulbs have a funky smell, tough texture, and for many of us, evoke semi-traumatic “eat your veggies!” memories.
Thankfully, at some point in my young adulthood, my opinion of these little buds changed for the better. Who knew they could become so wonderfully crisp, deeply savory, and delightfully tender!
Turns out, you just need to treat them right, and their deliciousness will abound. I’ve put together my roadmap to the best roasted Brussels sprouts. ETA: 25 short minutes from now!
Table of Contents
Ingredients for Roasted Brussels Sprouts
- Brussels sprouts - Fresh Brussels sprouts work best here, and they are usually readily available year round in most grocery stores. If you cannot find fresh ones, then you can use the frozen sprouts--although, their texture will not be the same and they won’t crisp up as well. If using frozen, make sure to thaw them first.
- Olive oil - For any oven roasted Brussels sprouts recipe, oil is a must. This veggie has little moisture content of its own and therefore needs some help getting that crunchy caramelization to happen.
- Garlic powder - Contrary to the recommendation of fresh garlic in most of my recipes, garlic powder is actually preferable here! Fresh garlic is prone to burning, and the high heat of your oven in this recipe will be too hot for it.
- Paprika - I used plain ol’ regular paprika in my recipe, but if you want more flavor with some complexity, use smoked paprika instead!
- Dried thyme - Again, I suggest sticking with dried herbs here as opposed to fresh, that way you don’t have to worry about burning any beautiful fresh thyme!
- Agave nectar - This is the go-to liquid sweetener for most of my vegan recipes, as it has a floral, honey-like taste and texture but is made from a plant as opposed to being an animal product. Agave is my first choice, but maple syrup would work as a backup if needed.
- Salt + Black pepper - You can use as much salt and pepper as you like! I like to use quite a bit as the Brussels really soak up a lot of seasonings.
How to Make Vegan Brussels Sprouts
- Preheat and prep. Preheat your oven oven to 425℉ and lightly grease a baking sheet with oil or cooking spray. Clean the Brussels sprouts, trim their ends, and slice each in half.
- Transfer. Place the halved and trimmed Brussels sprouts in a large bowl.
- Add the seasonings. To the large bowl of Brussels, add the olive oil, garlic powder, paprika, dried thyme, agave nectar, and salt and black pepper.
- Toss. Stir the Brussels until they are each evenly coated by the oil and spices.
- Arrange. Transfer the seasoned Brussels onto your prepared baking sheet and arrange them in a single layer.
- Roast. Place the baking sheet in the preheated oven and roast the sprouts for about 12-14 minutes, or until they are most of the way cooked. Flip them over and cook for another 4-5 minutes, or until both sides are crisp and golden-brown. The sprouts should be tender all the way through.
- Serve! Enjoy these sprouts piping hot, as they tend to lose their crisp exterior the longer they sit.
Watch Us Make Vegan Brussels Sprouts
Chef Tips
To prevent your Brussels from drying out in the oven, use plenty of oil–enough so that the Brussels sprouts are shiny and the oil gets inside the folds of some leaves. Without enough oil, the Brussels will simply get dry and dehydrated as opposed to crispy-tender like we want them to be!
Consider the smoke point of your oil before using it in a high heat cooking roasting situation like this one. Extra virgin olive oil (darker green in appearance and heavier in weight) has a smoke point sometimes as low as 410℉. Regular olive oil and light olive oil have higher smoke points, therefore are better suited to recipes like this one, where we’ll be cooking at an oven temp of 425℉.
How to Store
Refrigerating. Place any leftover Brussels sprouts in an airtight container and store in the fridge for up to 4 days.
Freezing. Cooked sprouts freeze fairly well! Just pack them up into a freezer-safe airtight container or freezer bag and freeze them for up to 1 year.
Thawing. Place the container of Brussels in the refrigerator, allowing them to thaw overnight.
Reheating. Preheat your oven to 350℉ and arrange the cooked Brussels on a baking sheet. Reheat them until just warmed through, about 5 minutes. Take note, they will never get quite as crisp the second time around!
📋 Recipe
Vegan Brussels Sprouts Recipe
Ingredients
- 4 cups fresh Brussels sprouts
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 2 tsp paprika
- 1 tsp dried thyme
- 1 Tbsp agave nectar
- Salt and black pepper, to taste
Instructions
- Preheat your oven oven to 425℉ and lightly grease a baking sheet with oil or cooking spray. Clean the Brussels sprouts, trim their ends, and slice each in half.
- Transfer the cut Brussels sprouts to a large bowl.
- Add the olive oil, garlic powder, paprika, dried thyme, agave nectar, and salt and black pepper to the Brussels.
- Toss until evenly coated by the oil and spices.
- Transfer the seasoned Brussels to your prepared baking sheet and arrange them in a single layer.
- Place the baking sheet in the preheated oven and roast the sprouts for about 12-14 minutes, or until most of the way cooked. Flip them over and cook for another 4-5 minutes, or until both sides are crisp, golden-brown, and tender through.
- Serve these sprouts piping hot, as they tend to lose their crisp exterior the longer they sit!
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