These roasted brussels sprouts not only make a great side dish, but they are also easy to make! For added flavor, I tossed these babies in a tasty sesame aioli sauce. It just gives a little Asian flare to them!
- 1 lb (453g) – fresh brussel sprouts, halved
- 1 tablespoon (14g) – olive oil
- ½ teaspoon – salt
- ½ teaspoon – black pepper
- 3 tablespoons (42g) – vegan mayonnaise, I used Helman’s Vegan Mayo
- 1 tablespoon – apple cider vinegar
- 2 teaspoons – agave
- ¼ teaspoon – kala namak (Indian Black Salt, optional) https://amzn.to/38Fr3M4 See notes
- ½ teaspoon – sesame oil
- Preheat oven to 400° Fahrenheit and line a baking pan with aluminum foil.
- Prep your brussels sprouts by cutting off the hard, woody end on the bottom of the sprout.
- Next, remove the outer layer of the leaves or anything that is discolored, peel it back gently, and toss it aside.
- Then cut them in half. Do not throw any leaves that fall when you slice them. Add them to your baking sheet and you’ll end up with crispy brussel sprout chips!
- Coat the sprouts in olive oil, and season with salt and pepper.
- Lay the brussels sprouts cut side face down on the baking pan.
- Roast for 20-25 minutes or until charred and tender in the middle.
- While you wait, in a small bowl mix together the vegan mayonnaise, apple cider vinegar, agave, kala namak, and sesame oil. Set this aside as you wait for the brussels sprouts are done roasting.
- Once the brussels sprouts are done roasting, let them cool for 10 minutes and place them in a mixing bowl.
- Pour the sauce over the sprouts and toss it until they are fully covered.
- Sprinkle sesame seeds over and serve!
- Since this is an aioli, I used kala namak to get a hint of that eggy sulfuric taste. This is totally optional.
Keywords: vegan, roasting vegetables, appetizers