This vegan roasted brussels sprouts recipe will instantly improve your veggie game and become a veggie you will WANT to eat. The key to roasting crispy brussels sprouts is the amount of oil you use and cooking them long enough at the right temperature. The layers inside of these brussels are crispy and crunchy, making it hard to not snack on them right when they come out of the oven!
– 4 cups (395g) fresh brussels sprouts – 1/4 cup (32g) olive oil – 1/3 cup (39g) no-sugar-added dried cranberries – 1/4 cup (30g) pecans, chopped – 1/2 Tbsp garlic powder – Salt & pepper (to taste)
1. Preheat oven to 375°. Line baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray. 2. Chop brussels sprouts into quarters. Peel off any layers that easily come off of the cabbage. Place onto baking sheet. 3. Sprinkle pecans & dried cranberries onto chopped brussels sprouts. 4. Drizzle olive oil on top. Season with garlic powder, salt, and pepper. 5. Bake in oven for about 20 minutes, until soft. 6. Pull out of oven and smash big pieces down with the back of a measuring cup or sturdy spoon until flat. 7. Put back into the oven for 20-25 minutes, or until the tops and loose leaves are crispy. 8. Let cool for 5-10 minutes and enjoy!