Crispy Garlic Balsamic Brussels Sprouts (Vegan)
Golden, crispy Brussels sprouts coated in garlic, smoked paprika and balsamic vinegar.
Ingredients
- 500 g Brussels sprouts washed thoroughly
- 3 cloves garlic finely grated
- 1 teaspoon smoked paprika
- 1½ tablespoons extra virgin olive oil
- 1½ tablespoons balsamic vinegar
- ¾ teaspoon fine salt or ~1 teaspoon flaky sea salt
- ¼ teaspoon cracked black pepper
- 1 tablespoon roasted pepitas to garnish
Instructions
- Trim the woody ends, cut sprouts in half lengthways. Try to keep any loose outer leaves as they become extra crispy. Dry them well after washing (this is key for crispiness).
- In a large bowl, combine the grated garlic, smoked paprika, olive oil, balsamic vinegar, salt and black pepper. Mix until it forms a thick paste.
- Add the Brussels sprouts to the bowl and toss well so they’re evenly coated in the garlic–balsamic mixture.
- Spread sprouts onto a large baking tray in a single layer, placing them cut-side down where possible.
- Roast at 200°C (fan-forced) for about 20 minutes, keeping a close eye towards the end as they can caramelise (and burn) quickly.
- Remove once deeply golden underneath and crisp at the edges. Top with crispy roasted pepitas and serve immediately while hot and crunchy.
Notes
Tips for extra crispiness:
Don’t overcrowd the tray, use two trays if needed.
The drier the sprouts, the crispier the result.
Cut-side down = better caramelisation
Don’t overcrowd the tray, use two trays if needed.
The drier the sprouts, the crispier the result.
Cut-side down = better caramelisation
