Vegan Brussels Sprout Recipe:
- 1 lb Brussels sprouts, trimmed and halved
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup or agave nectar
- Salt and pepper to taste
- 2 tablespoons olive oil
- I preheated oven to 400°F .
- Then I took a large mixing bowl and combined the halved Brussels sprouts, olive oil, minced garlic, balsamic vinegar, maple syrup/agave nectar, salt, and pepper. I tossed until the Brussels sprouts got evenly coated with the mixture.
- Then I transferred the Brussels sprouts to a baking sheet, and arranged them in a single layer.
- Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are tender and lightly browned. Stir or shake the pan halfway through cooking to ensure even browning.
- Once done, remove the Brussels sprouts from the oven and let them cool slightly before serving.
Nutrition Facts: Approximately 4 servings.
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 1g
- Sodium: 35mg
- Total Carbohydrate: 17g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 4g