Crispy, savoury and somewhat addicting - these roasted brussel sprouts make an excellent side or salad topper.
Author: Crystal
Recipe type: vegetable side
Cuisine: vegetarian
Serves: 4 servings
Ingredients
1 lb brussel sprouts
¼ cup nutritional food yeast
3 tablespoons sun-dried tomatoes packed in olive oil
½ teaspoon salt
½ teaspoon pepper
Instructions
Heat oven to 400 degrees
Wash and chop brussels into halves or quarters. Place on a plate or microwavable steamer and cook for 4-5 minutes, or until slightly soft.
Place parchment paper or a baking mat on a baking tray
Massage and coat the cooked brussels with the sun-dried tomatoes in oil
Sprinkle the nutritional yeast, salt and pepper over the brussels
Bake for 20-30 minutes, or until the brussels are golden brown. **hide the tomatoes underneath the brussels as these are more sensitive to browning and burning!
Notes
It's approximately ¼ cup nutritional yeast, but most of the time I don't measure. I use a very "generous" sprinkling.