Recipe and photos updated November 2020.

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!) When cooked perfectly, you get a lightly charred and crisp outside, and tender sprout. Roasting them brings out their natural sweet and nutty flavor! Bring this dish to any upcoming dinner party you’ll be going to or you can just totally eat them all yourself.

I’m going to be real honest, I’m not the biggest fan of Brussel sprouts, but I took inspiration to make this dish from when I was still living on Guam. A restaurant back home makes this delicious brussels sprouts dish that everyone raves about. This peeked my interest and I knew I had to try it for myself! They where right, that dish was so delicious. Perfectly roasted, tossed in a sesame aioli, and bursting with flavor – flavors that I’ve never tasted before! It totally brings these vegetables to life, and it’s just a different take on the plain ole roasted Brussel sprouts.

Tips and Tricks:

• Cut off woody end off of the sprouts.
• Some leaves will come off as you cut the sprouts, but save those! They will turn crispy and chip-like as you roast them! It adds to the flavor and texture! One of my favorite parts of this dish.
• The aioli needs an eggy-sulfuric taste, I highly recommend adding kala namak. It adds the perfect amount of that eggy taste. Check it out here: https://amzn.to/38Fr3M4
• Sprinkle sesame seeds for that extra nuttiness and crunch to the dish!

If you tried this recipe, let me know down in the comments below! Or share it with on Instagram, tag @flouredframe!

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Roasted Brussels Sprouts with Sesame Aoli

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• Author: Floured Frame
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side
• Method: Cooking
• Cuisine: American
• Diet: Vegan

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Description

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!

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Ingredients

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Main Ingredients:

• 1 lb (453g) – fresh brussel sprouts, halved
• 1 tablespoon (14g) – olive oil
• ½ teaspoon – salt
• ½ teaspoon – black pepper

Sesame Aioli:

• 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

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Instructions

1. Preheat oven to 400° Fahrenheit and line a baking pan with aluminum foil.
2. Prep your brussels sprouts by cutting off the hard, woody end on the bottom of the sprout.
3. Next, remove the outer layer of the leaves or anything that is discolored, peel it back gently, and toss it aside.
4. 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!
5. Coat the sprouts in olive oil, and season with salt and pepper.
6. Lay the brussels sprouts cut side face down on the baking pan. 
7. Roast for 20-25 minutes or until charred and tender in the middle.
8. 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.
9. Once the brussels sprouts are done roasting, let them cool for 10 minutes and place them in a mixing bowl.
10. Pour the sauce over the sprouts and toss it until they are fully covered.
11. Sprinkle sesame seeds over and serve!

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Notes

• 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