Brussels sprouts are one of my favorite vegetables! As a kid, I remember my great-aunt would always make steamed brussels sprouts…we would run. I thought they were so gross until my fiancé made them for me. The first time I had “good” ones was when Matt cooked them; oven roasted in balsamic vinegar and olive oil. So good! After that I was hooked. This is the easiest side dish to make for any party, dinner or holiday event!
These oven roasted brussels sprouts are so easy with only 7 ingredients mixed all in one bowl! While prepping the brussels sprouts, quarter them for that tender but crispy bite. Add the julienned red onion and red pepper, balsamic vinegar and olive oil. Make sure that the vegetables are coated with the balsamic vinegar and olive oil when tossing. Add salt and pepper to taste.
Once you have tossed everything together, spread them evenly onto a cookie sheet. In the oven, at 350 degrees, cook them for 25 minutes or until crispy. Serve and enjoy!
These are vegan, dairy-free and gluten-free and an additional to our other vegan Thanksgiving dinner recipes (see here).
What is your favorite holiday side dish?
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 1 1/2 lbs brussel sprouts trimmed and quartered
- 1 medium red pepper julienne
- 1/3 medium red onion julienne
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
Ingredients
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- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- In a medium size mixing bowl, combine brussels sprouts (quartered, bottoms removed), red pepper, red onion, balsamic vinegar, olive oil, salt and pepper. Toss together. Make sure brussels sprouts, red pepper, red onion.
- Spread evenly onto the cookie sheet. Cook 25 minutes. Serve and enjoy!
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