Vegan Roasted Brussel Sprouts with Balsamic Vinaigrette

Oh gosh! This is another one of my favorites! I think for some people, maybe brussel sprouts are a little intimidating (how do I cut these?) or maybe they had them when they were younger and were not prepared in....a good way?

I am here to change your mind! This balsamic vin. just is the PERFECT addition. Other non-vegan recipes use honey, but were going to use agave instead!

About 6 servings


  • 1 1/2 lbs brussel sprouts, washed, halved, and stems removed (here is a page to show you how)

  • 3 tbsp. grapeseed oil

  • 1 tsp. pink salt

  • 1/2 tsp. ground black pepper

  • 1/4 tsp. smoked paprika

  • 1 tbsp. balsamic vinegar

  • 1 tsp. agave


Preheat oven to *425.

Line baking sheet with foil (Tip: Before lining your baking sheet with foil, crumple the foil first, then lay it out flat. The wrinkles allow the brussel sprouts to get crispier!)

In a bowl, toss brussel sprouts with the 2 tbsp. grapeseed oil, salt, pepper, and paprika.

Place on baking sheet, and roast for 20-25 minutes, tossing half way through, until tender and golden brown (go longer if you want them more charred like I do!)

Place brussel sprouts back in bowl, and toss with agave, balsamic vinegar, and remaining oil.


Let me know how it goes in the comments below, and snap a picture and tag me @newmoonwellbeing.


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