Garlic Roasted Brussels Sprouts

If you follow my Facebook, you’ll know that Sundays are my roasting days.  I’ll pick up various veggies at the market and spend the day roasting to have a ready made supply for the week.  The veggies vary depending on what looks good and what I’m craving, but usually always include potatoes and onions, bell peppers, cauliflower, and Brussels Sprouts.  Sometimes I add spices, sometimes they are plain.  Sometimes I add oil, other times I leave it off.  Today I was in a garlicky mood, so I pressed some garlic to kick it up a notch and it turned out very well…not that any kind of roasted Brussels Sprouts would be bad in my opinion.  I also did the same with the cauliflower today and made the correlating recipe found here.

Alt=”Garlic Roasted Brussels Sprouts”

Ingredients:

  • 20 ounces Brussels Sprouts, washed, trimmed, and halved
  • 10-15 cloves garlic, pressed
  • 2 tablespoons olive oil
  • salt, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place Brussels Sprouts and pressed garlic in a large mixing bowl. Add olive oil and toss well to coat.

3. Spread Brussels Sprouts in one layer on a large baking sheet and bake for 20 minutes. After 20 minutes, remove from oven, sprinkle with a pinch of salt and toss. Place the baking sheet back in the oven for another 10 to 15 minutes or until tender. Remove from oven, sprinkle another pinch of salt and toss.

(Serves one if you’re me, but yields approximately four cups/servings)

Garlic Roasted Brussels Sprouts Recipe Card

Alt=”Garlic Roasted Brussels Sprouts”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Garlic Brussels Sprouts and Roasted Tomatoes with Crispy Leeks

Brussels sprouts tend to be a pretty divisive vegetable, people either love them or hate them.  I fall in the ‘love’ camp.  I truly believe people that dislike them may have just not had them cooked properly or seasoned correctly…either that or they really do just hate them, but that is just such a sad notion to me so I choose to believe they just need the right recipe.

What makes everything better?  Yep, garlic and butter.  The sprouts in this recipe melt in your mouth and the pop of tang from the tomatoes make for a great combination.  The crispy leek topping is good on so many different things, my favorite being mashed potatoes and brussels sprouts.  This recipe makes enough for a side dish, however I tend to double it and eat it as a main course.  It is always a hit at holidays and pot lucks.  Enjoy!

Alt=”Garlic Brussels Sprouts and Roasted Tomatoes with Crispy Leeks”

 

Ingredients:

Brussels Sprouts

  • 2 pounds brussels sprouts
  • 5 cloves garlic, minced
  • ½ cup earth balance
  • ½ teaspoon garlic powder
  • 1 teaspoon salt

Tomatoes

  • 1 pint grape tomatoes
  • 1/2 tablespoon olive oil
  • 1 pinch salt

Leeks

  • 3 leeks
  • 3 tablespoons olive oil
  • 2 pinches salt

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with tin foil. Half each tomato longways. Toss tomatoes, olive oil, and salt into a quart sized zip lock bag and seal with plenty or air inside.  Shake the bag to coat the tomatoes in the oil and salt. Dump the bag onto the baking sheet and make sure the tomatoes lay in a single layer. Roast in the oven for 20 minutes. Remove from the oven and gently stir. Return to the oven to continue roasting for another 15 minutes, or until the tomatoes begin to break down and brown slightly.

2. While the tomatoes are roasting, prep the brussels sprouts, garlic, and leeks:
– Wash the brussels sprouts well. Trim off the stem and remove some of the rough outer leaves. Quarter the brussels sprouts by cutting in half vertically through the core, then in half again through the core.
– Mince the garlic
– To prep the leeks, slice off the dark green end, trimming to the part where the color is a pale green. Cut off the root end. You should be left with a stalk approximately 4 inches long. Slice the leeks in half lengthwise. Rinse well to remove any dirt between the layers. Place the stalks cut side down and slice thin half moons.

3. Heat a large pot over medium heat. Add the garlic and earth balance. Sauté for 2 to 3 minutes. Add the brussels sprouts, salt, and garlic powder. Stir well to coat the sprouts with butter. Cover and cook for 30 to 45 minutes, stirring occasionally. I like my brussels sprouts very well done and a bit mushy, so I cook longer. If you like them al dente, remove when the desired texture is achieved.

4. Heat the olive oil in medium sauté pan over medium heat. Add the leeks and salt. Stir often and cook until leeks turn a dark brown and become crispy, approximately 10 to 15 minutes. Remove and let rest on a paper towel to continue to crisp.

5. Place brussels sprouts and tomatoes in a bowl. Toss gently. Top with crispy leeks and serve.

Garlic Brussels Sprouts and Roasted Tomatoes with Crispy Leeks Recipe Card

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Alt=”Garlic Brussels Sprouts and Roasted Tomatoes with Crispy Leeks”