It is starting to feel like autumn here in the Pacific Northwest and we are feeling called to delicious fall vegetables. This recipe made us into brussels sprouts lovers. It’s the perfect amount of crispy, cheesy, salty deliciousness that will keep you coming back for more! As a bonus, it only takes 15 minutes of active time and then you have time to do other things while these morsels roast.
Serves: 4 (as a side dish)
Time: 1 hr (15 minutes active time)
Ingredients
1 lb brussels sprouts, quartered and rinsed
3 tablespoons olive oil
1 tsp salt
1/2 tsp garlic powder
2 tbsp nutritional yeast
Preheat the oven to 375°F. In a large bowl, drizzle the brussels sprouts with olive oil, sprinkle with salt, garlic powder, and nutritional yeast. Stir to coat. Spread the brussels sprouts on a lined baking sheet (lined with parchment or a silicone baking mat). Bake for 45 minutes, flipping the sprouts every 15 minutes. The larger, loose leaves should be brown and crispy, the insides of the sprouts should be soft and creamy.