I know, I know. You have deep and complicated issues with brussels sprouts. You get flashbacks of being forced to stay at the dinner table as a child until you had eaten them all, holding your nose at the repugnant cruciferous beasts. Believe me, your not alone. Nobody can blame you, brussels sprouts are often the main obstacle between a child and his dessert, or are used by parents as a threat.
“Timmy, no chocolate cake tonight if I don’t see you eat every vegetable on that plate, young man!”
But this is no way for brussels sprouts to be treated, all they’ve ever done for a body is good. Loaded with fiber, vitamin c, and cancer fighting properties, brussels sprouts deserve a second look.
And with caramelization like that, I’d say they look rather ravishing.
2 lbs of brussels sprouts, cut in half
2 Tbsp. vegan butter, melted
1/3 C. brown sugar
Salt and pepper to taste
Toss brussels sprouts in the vegan butter and brown sugar to coat evenly.
Spread the sprouts out on a baking sheet, and sprinkle on however much salt and pepper you prefer. I like this recipe to have a little bite of salt, so I add less pepper.
Bake in a 450 degree oven for 40-50 minutes, tossing the brussels once halfway through for even browning.
Serving suggestion: with fall pesto bean stew, or a whole grain.