Crispy Brussels Sprouts


Crispy Brussels Sprouts

Vegan, Gluten-Free, Easy Recipes, Paleo, Keto

Servings: 4 cups of Brussels sprouts

Prep Time: 20 minutes

Cook Time: 40 minutes


16 ounces of Brussels sprouts

2 tbsp of spicy sesame oil

1 tbsp of lemon juice

1 tsp of garlic powder

1 tsp of umami seasoning

S+P, to season

Pomegranate seeds for topping (optional)


  1. Preheat oven 400°F.

  2. Chop Brussels into halves or quarters (I find quarters makes them crispier).

  3. Add chopped Brussels to a medium sized mixing bowl. Add in sesame oil and lemon juice, and mix thoroughly. Add in remaining seasonings, and mix until well-combined.

  4. Place Brussels into a well-oiled baking dish, and bake for 30 minutes.

  5. After 30 minutes, flip Brussels, turn temperature to 450°F, and roast for an additional 10 minutes.

  6. Remove from oven, and top with pomegranate seeds.