Articles & Recipes

Brussels Sprouts That Don’t Suck (vegan)

January 2, 2019

"Brussels Sprouts cooked the way they should be: crispy, slightly charred and covered in garlicky oil. SO good!" -Candice Hutchings, author of The Edgy Veg

Ingredients Makes 4 servings

1-1/2 lbs Brussels sprouts, trimmed 750 g
1/4 cup olive oil 60 mL
4 garlic cloves, minced 4
Sea salt and freshly ground black pepper


  • Preheat oven to 400°F (200°C)
  • Baking sheet lined with parchment paper
  1. Fill a large stock pot halfway with water and bring to a boil. Add Brussels sprouts and boil for 2 minutes, until bright green in color. Drain and let drip-dry for 10 minutes. (Excess water will prevent these bad boys from crisping, and crisping is key here.)
  2. In a large bowl, whisk together olive oil, garlic, 1/2 tsp 
(2 mL) sea salt and 1/4 tsp (1 mL) pepper.
  3. Slice Brussels sprouts in half. Add to the oil mixture and toss to coat.
  4. Transfer to a prepared baking sheet in a single layer and bake in the preheated oven for 15 minutes. Flip Brussels sprouts and bake for another 15 minutes, until edges are lightly charred and crisp. Be sure to keep an eye on your sprouts while baking: they can go from done to BURNT in a matter of seconds. Season to taste with sea salt and pepper, if necessary.


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Host of YouTube sensation The Edgy Veg, Candice Hutchings takes readers on a fun, quirky, flavour-packed, culinary adventure with the launch of her book, The Edgy Veg: 138 Carnivore-Approved Vegan...

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