Tuesday, January 12, 2016

Recipe: Roasted Brussels Sprouts

One of my favorite vegan restaurateurs and cookbook authors, Isa Chandra Moskowitz, refers to roasted Brussels sprouts as the "vegan french fry" and I can't disagree. I mean, I love french fries, but a crispy Brussels sprout is a lighter, healthier alternative to a deep fried potato that could be cooked in some oil that's also cooked who knows what.

A photo posted by Roxanne (@roxetta) on

The other night, for a Rouxbe Plant Based Certification Course homework assignment, I had to roast Brussels sprouts. Easy, peasy, I thought. Until I saw that the recipe called for using coconut oil instead of what I normally use - olive oil. I was skeptical about how they'd turn out, but I think that I like the way they tasted even better. Something about the coconut oil kept the Brussels sprouts crispy on the outside but allowed them to be perfectly cooked (soft but not mushy with a little crunch) in the middle.


  • 1 pound Brussels sprouts, ends trimmed and cut in half
  • 1 - 2 tablespoons coconut oil
  • salt and pepper to taste
  1. Preheat oven to 400 degrees
  2. Heat coconut oil and toss with Brussels sprouts, making sure all sprouts are evenly covered
  3. Place Brussels sprouts face down on a cookie tray lined with parchment paper. Season with salt and pepper. 
  4. Cook for 15 minutes and then flip Brussels sprouts. Cook for an additional 10 - 15 minutes until the outer leaves have started to brown and the flat side is just starting to brown. (this varies based on the size of your Brussels sprouts) 
  5. Enjoy!

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