Ingredients

  • 1-pound fresh Brussels sprouts, washed, trimmed, and halved, top to stem
  • 1 teaspoon smoked paprika1 teaspoon granulated garlic (or garlic powder)
  • 1/2 teaspoon granulated onion (or onion powder)
  • 1/2 dried thyme
  • 1 tablespoon nutritional yeast
  • Dash of cayenne (optional)
  • Salt 1/4 teaspoon (optonal) and pepper to taste
  • 1 tablespoon pure maple syrup or date syrup
  • 1 tablespoon reduced balsamic (I used California Balsamic, Reserve)

Recipe inspired by veganrunnereats.com
Servings depend on appetites. My husband and I can easily polish this off in one meal.

Preheat the oven to 425 F. Line baking sheet with parchment paper.

In a large bowl toss the sprouts with all the seasonings (smoked paprika through pepper). The seasoning will stick if the sprouts are freshly washed.

Pour the maple syrup over the sprouts and toss well.

Arrange Brussels sprouts on the baking sheet CUT SIDE DOWN. A few detached leaves are OK, the will become crispy chips.

Bake for 12 minutes, then toss and bake another 4-5 minutes until sprouts are tender on the inside, and crispy on the outside. Remove any detached leaves that are too brown.

Remove from the oven and toss with the balsamic vinegar. Gather them in a pile and let them rest for a couple of minutes.

These are wonderful served with any number of other dishes.

Enjoy!


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