Roasted Balsamic Brussel Sprouts
I'VE BEEN CRAZY ABOUT BRUSSEL SPROUTS FOR THE LAST FEW YEARS.
When I was younger my parents didn't introduce me to Brussels sprouts because they grew up eating boiled Brussels sprouts that were often unappetizing. The first time I tried Brussels sprouts was when I transitioned to a plant-based lifestyle, and I’ve been addicted ever since.
The thing about Brussels sprouts is that they can be very unpleasing if you don’t cook them properly. I am a believer in the idea that most people don’t enjoy cooked vegetables because they overcook them. Well, you can rest assure that these roasted Brussels sprouts will leave you a Brussels sprouts fan.
If you’re looking for a visual of this recipe I have a reel on my Instagram. The recipe is pretty straightforward and is fairly easy to adapt.
Roasted Balsamic Brussel Sprouts
Prep time: 8 MinCook time: 10 MinTotal time: 18 Min
Ingredients
- 1 1/2 C Brussel Sprouts, shaved
- 1/2 Small White Onion, sliced
- 1 tbsp Tamari
- 2 tbsp Balsamic Vinegar
- 1 tbsp Sesame Oil
- 1/2 tbsp Rice Vinegar
- 1/2 tbsp Honey
- 1 tsp Black Pepper
- 1 tsp Garlic powder
- 2 tsp Nori Komi Furikake (optional)
- 1 tsp Korean Chili Flakes (optional)
Instructions
- Preheat oven to 450 degrees.
- In a mixing bowl combine sauces and seasoning, mix well.
- Add onion and Brussel sprouts, mix well.
- On a lined baking sheet layout Brussel sprouts evenly.
- Cook for 8-10 minutes. Leave the oven door ajar and broil at 450 degrees for 1-2 minutes.
- Top with Nori Komi Furikake and Korean Chili Flakes. Serve warm and enjoy!
