These roasted brussels sprouts are vegan, crispy, healthy and delicious. They are a perfect side dish to any meat dish and are easy to make.
Course Side Dish
Cuisine Western
Keyword healthy eating, vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 113kcal
Author Liza Agbanlog
Ingredients
2lbsBrussels sprouts
2tbspolive oil
1/2tspkosher salt, plus more if needed
¼tspfreshly ground black pepper, plus more if needed
1tspgarlic powder
¼tspsmoked paprika
1tbspall-purpose flour
Instructions
Preheat the oven to 450 degree F. Line a baking pan with foil and then grease the foil with vegetable oil. Set aside.
Prepare the Brussels sprouts by giving them a good rinse and then pat them dry with kitchen towels. Remove and discard any outer leaves that are browned and then cut each sprout in half lengthwise.
In a large bowl, toss the cut Brussels sprouts with the olive oil. Add the salt, pepper, garlic powder and smoked paprika, and toss until the sprouts are evenly coated. Sprinkle with the flour and toss again.
Place the sprouts cut-side down on to the prepared pan. Bake for 15 minutes. Flip the sprouts over and bake the other sides for another 10 minutes or until sprouts are lightly charred and crispy. Taste and season with more salt and pepper, if needed.