Welcome to the first installment of my new Meatless Monday recipe initiative, where I’ll share one of the things in my ever-growing wheelhouse of yummy vegan recipes. Today, I bring to you a Brussels sprouts (or “broosel sproots,” as the boyfriend and I like to call them) recipe that I simply cannot stop eating. They’re fairly easy to make and make a good companion to plenty of other items. My favorite pairing for them so far has been Gardien Fishless Filets with lemon and my own tartar sauce recipe, which I may also share one of these Mondays.
These spicy roasted Brussels sprouts were last seen in the company of a yet-to-be-perfected attempt at pot pies. They disappeared very shortly afterwards.
Spicy Roasted “Broosel Sproots”
-about 1 lb Brussels sprouts (I always get the microwavable bag of sprouts from Trader Joe’s because it’s convenient and the perfect amount)
-1/3 cup Extra Virgin Olive Oil (EVOO)
-1/2 cup white wine vinegar
-1/4 cup agave nectar
-2 tablespoons Sriracha
-A pinch of parsley (I usually use dried)
-A pinch of red pepper flakes (optional)
-Salt and Pepper to taste
-Preheat oven to 400 degrees.
-Trim and slice sprouts in half, place into a large bowl with lots of room for mixing
-In another bowl, whisk together EVOO, vinegar, Sriracha, agave, and parsley. If you want an extra spicy kick, mix in the red pepper flakes, too, but they’re definitely spicy enough without them.
-Pour sauce mixture over sprouts, mix together until coated (I prefer to use my hands for this step, really get in there and get them covered!)
-Spread sprouts on a baking sheet lined with aluminum foil, nice and even, salt and pepper to taste.
-Bake until crispy and caramelized, about 20 to 30 minutes. I like to flip them over halfway through, as well.
-Remove from oven, serve, and enjoy!
Let me know if you give it a try and how you like them! Until next time, happy eating!