Let me teach you how to make brussels sprouts not taste like the earth, because honestly they can be gross. But, that is where proper cooking and seasoning comes in and I am here to help. Brussels sprouts are one of the best winter produce in my opinion because they can be a great source of dietary fiber and vitamin C to add to your lunch or dinner. They can be enjoyed as a side dish or added into a nourish bowl to be paired with other ingredients.
Here I've paired brussels sprouts with walnuts to add an extra crunch to every bite. The tangy and savory taste of the walnuts pair well with the earthy flavor of the brussels sprouts when seasoned well.
Dairy free, gluten free, and vegan so this Back to Basics post is perfect for anyone! I’m going to continue to prove to you that vegetables can be delicious & be simple to season. Let’s get to this recipe.
Prep time: 10 minutes
Total time: 35-40 minutes (depends on how soft you want the brussels)
This recipe is dairy free, gluten free, vegetarian, and vegan. If you are nut-free, please opt out of the walnuts.
1. 20 brussels sprouts (more or less it's up to you)
2. Extra virgin olive oil
4. Black pepper
5. Onion salt, garlic powder
6. Walnut halves
1. First, make sure the brussels have been washed. Preheat the oven to 400.
2. Now trim the bottoms of each brussels sprouts off. Peel off any outer yellow leaves. Slice each brussels sprouts in half top to bottom.
3. Add them to a baking tray with aluminum foil. Drizzle on 2 TBSPs of olive oil and mix the brussels sprouts. Season with salt and black pepper to taste. Add onion salt and garlic powder to your liking, but I suggest 1 TSP garlic powder and ½ TSP onion salt. Mix the seasonings in.
4. Add a handful of walnut halves onto the same tray.
5. Roast for 25 to 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
6. Gently take them out once they're ready, salt to taste, and enjoy!