Vegan & Oil Free
Such a delicious way to eat your cruciferous vegetables. These are easy, quick, and oh so good! You can enjoy them as a main dish with a starch side, or as a side with a main dish.
* Glazed almonds or pecans, chopped, for garnish: I used 2-3 tablespoons. [I get them at Trader Joes or in bins at my natural foods store]. You can mix whole nuts in a bit of date paste or syrup and roast in the oven for 5-8 minutes while cooking the Brussels sprouts.
Preheat oven to 400 F and line a sheet pan with parchment paper. (I used my Brevel Hot Air oven, air fryer function, and a lined 9×13 pan)
Wash the Brussel sprouts and trim off the bottoms. [Save the usable leaves for another purpose, like shredding for a salad.] Cut the sprouts in half.
Mix remaining ingredients except balsamic vinegar and nuts. Place halved sprouts in a plastic bag and drizzle the sauce over them. Inflate the bag with air, hold closed, and shake to mix them with the sauce. Then deflate the bag and roll them around to mix the sauce well into the sprouts. They will have taken up all of the sauce
Place sprouts, cut side down, on the baking sheet allowing space around them. Roast 15-25 minutes depending on the size of the sprouts. Turn them after 10 minutes. When tender, and lightly browned, but not too dark, remove from the oven. At this point I fold the parchment paper around them to keep warm, and let them steam a bit. You may want them more crispy.
When ready to serve, if desired, drizzle with a bit of reduced balsamic vinegar. Finish the dish with a sprinkling of chopped glazed nuts.