When roasted in a little olive oil, fresh garlic, and some seasoning, sprouts take on a sweet garlicky taste and become tender, with delicious crispy bits on the outside. They're nothing like the typical bitter boiled sprouts you would secretly feed the dog under the table at Christmas!
Cook up a big tray of these to snack on straight out of the fridge during the week, or serve as a side along with almost any main course. If you have any leftovers, they make a great addition to bubble and squeak, or chopped into a potato hash recipe.
Brussels sprouts are a great source of vitamins K and C, whilst also providing a significant source of protein, iron and fibre.
Vegan Crispy Garlic-Roasted Sprouts
400g Brussels sprouts
2 Tbsp olive oil
3 cloves garlic, crushed
1/2 tsp Salt (iodised preferably) and pinch of pepper
Preheat your oven to 200C (400F). Meanwhile, peel any yellow or old layers off your sprouts, cut the ends off, and cut in half. Rinse well then pat dry with kitchen roll as excess moisture will prevent them crisping up. Combine with olive oil and seasoning, then spread on a baking tray in a single layer (use two trays if too many) and pop in the oven. After 10 mins, take out, and toss the sprouts with the garlic, then return to oven for another 10-15 minutes, or until golden, crispy, and tender.
Nutrition (per 10 sprouts):
Protein: 3.4g (Women - 6.8% / Men - 6.2%)
Iron: 1.4mg (Women - 9.5% / Men - 12.4%)
Calories: 99 (Women - 5.0% / Men - 4.0%)
Sugars: 1.7g (Women - 1.9% / Men - 1.4%)
Total Fat: 7.3g (Women - 10.4% / Men - 7.7%)
Saturated Fat: 1.1g (Women - 5.5% / Men - 3.7%)
Salt: 0.8g (Women - 13.3% / Men - 13.3%)
Fibre: 2.7g (Women - 9.0% / Men 9.0%)
See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.