One of the biggest misconceptions about vegan food is that it requires a bunch of weird ingredients to make something taste good -- as well as a lot of time and complicated steps. This dish will show how untrue that is. It's quick, easy and will give you a whole new appreciation for Brussels sprouts; we adapted it from Vegan With a Vengeance. See also: - White beans and kale with parsnips on Meatless Monday - Traditional potato salad, vegan-style, for a cookout side dish on Meatless Monday - Vegan Caesar salad for a substantial serving of greens on Meatless Monday You will need:
1 pound Brussels sprouts 2-4 tablespoons olive oil 3-4 cloves garlic 1-2 teaspoons coarse sea salt
Preheat your oven to 400 degrees F.
1. Rinse the Brussels sprouts and cut them in half, cutting off the bottom as well. You'll have a big pile of them when you're finished. 2. Place the Brussels sprouts in a rimmed baking dish (or casserole dish, in this case) and drizzle with olive oil, tossing until they are coated. Roast for ten minutes. While they are roasting, peel and chop the garlic. 3. Pull out the Brussels sprouts, sprinkle with the garlic and salt, and toss together. Return to the oven for another five to seven minutes, until the garlic is lightly toasted. This portion serves three to four as a side dish -- but you might want to make extra, because these Brussels sprouts are delicious.
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