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    Home » Vegan Recipes

    Garlicky Roasted Brussels Sprouts

    Published Dec 19, 2019 · Updated Jan 9, 2020 · 1 Comment

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    These easy, crispy roasted Brussels sprouts are the perfect side dish.

    Vegan roasted Brussels sprouts in a bowl with a fork, sprinkled with parmesan.

    Garlicky Roasted Brussels Sprouts

    • Crispy (edges.)
    • Soft (inside.)
    • Salty.
    • Moist.
    • Garlicky.
    • Easy.
    • Healthy.

    All words to describe these super delicious Brussels sprouts.

    Roasted Brussels sprouts are one of my all-time favorite side dishes. When I was younger, I absolutely refused to even try one. As an adult, I discovered their tastiness and haven't looked back. The yummy food we miss as picky kids, right?!

    Like with all veggies, Brussels sprouts have numerous health benefits. They are high in nutrients (like vitamins C and K), antioxidants, and fiber.

    Sliced Brussels sprouts tossed in olive oil, garlic powder, pepper, and salt.

    How to Roast Brussels Sprouts

    To get these Brussels sprouts ready to roast, we need to do a little prepping. Trim off any excess stalk, peel off any gross outer leaves if necessary, and slice them in half vertically (through the stalk.)

    Toss them in olive oil, garlic powder, pepper, and salt.

    I highly recommend olive oil over any other oil as it produces a crispier outside. But a good alternative is vegan butter.

    Roasted Brussels sprouts on a baking sheet.

    Place the Brussels sprouts flat side down on a parchment-lined baking sheet, leaving space between them.

    Roast in the oven on a lower-middle rack until the flat side is golden brown. If you've baked for the time specified in the recipe card and the sprouts are still not golden brown, move the baking sheet to a lower rack and check every couple of minutes.

    Serve warm! Sprinkle with some vegan parmesan (I love homemade or Follow Your Heart) for extra pizazz and flavor.

    Close-up shot of roasted Brussels sprouts topped with vegan parmesan.

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    A close-up of roasted brussels sprouts

    Roasted Brussels Sprouts

    Easy, crispy, garlicky roasted Brussels sprouts. Perfect as a side dish!
    5 from 2 votes
    Print Pin Rate
    Author: Karissa Besaw
    Prep Time: 10 mins
    Cook Time: 25 mins
    Servings: 4
    Calories: 81kcal

    Ingredients

    • 1 pound Brussels sprouts
    • 1 tablespoon olive oil
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • vegan parmesan for topping - optional
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    Instructions

    • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    • To prepare the Brussels sprouts, trim off the remaining stalk and slice each in half. Remove any outer leaves if necessary.
    • In a bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper.
    • Place the Brussels sprouts flat side down on the baking sheet. Leave room in between them.
    • On a lower-middle rack, bake for 20-25 minutes, or until the flat side is golden brown.
    • Sprinkle with vegan parmesan (optional) and serve warm.

    Nutrition

    Calories: 81kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 174mg | Potassium: 441mg | Fiber: 4g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg
    did you make this recipe?please leave a star review and a comment below!

    More Side Dishes to Try:

    • Mashed Potatoes
    • Garlic Roasted Potatoes
    • Crispy Baked Asparagus Fries
    • Vegan Ranch Pasta Salad
    • Scalloped Potatoes

    More Vegan Recipes

    • Vegan Peanut Butter Cup Cookies
    • Easy Vegan Banana Bread
    • Vegan Sweet Potato Casserole
    • Easy Mashed Potato Pancakes
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Susanna says

      February 05, 2020 at 1:53 pm

      5 stars
      Just began the SOS Vegan food plan. I am a person with a full face and a body that puffs up based on what I've eaten that day. I've cut out Salt, oils, sugar and meats, seafood, dairy and all processed and fried foods and I have lost weight without any fitness program and my swelling on my face and body goes down more and more EVERYDAY! I would love if you could come up with some great recipes that would not call for Salt-Oils-Sugars and still have some flavor in place of those ingredients that cause us inflammation in our bodies. I do love your recipe ideas so hopefully you can start the SOS Vegan style of cooking. I am a terrible cook with zero ideas so I do rely on other people's talent in the kitchen.
      Btw, I no longer need to take my high blood pressure medicine and I feel so good and a ton of energy. I've never felt so alert in my life. I am 55 yrs old and my insides feel like I am 35...no lie!

      Reply

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    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

    • Fluffy Vegan Pancakes
    • Easy Vegan Ranch Dressing Recipe
    • The Best Fudgy Vegan Brownies
    • Baked Vegan Mac and Cheese
    • Impossible Burger Meatloaf
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