Here’s the recipe for the roasted brussels sprouts that I made for Thanksgiving. They were a big hit! Brussels sprouts are full of fiber which helps to keep you full and vitamins – C, E, A and K. Plus, they taste like nature’s candy.

2 pounds of brussels sprouts
2 tbsp olive oil
2 tbsp balsalmic vinegar
1/2 cup walnuts
2 tbsp Parma (vegan parmesan cheese)
Salt and pepper (to taste)


  1. Preheat oven to 375. If you’re using Brussels sprouts off the stalk, take them off. Wash the sprouts.
  2. Chop sprouts until they are a uniform size, leaving the small ones whole and possibly cutting the larger ones into quarters.
  3. Boil Brussels sprouts for 5 minutes and pat them dry.
  4. Place Brussels sprouts in roasting pan and pour in olive oil and vinegar and stir until sprouts are coated well. Add salt and pepper to taste.
  5. Roast for 20 minutes. Add chopped walnuts and roast for 5 more minutes until walnuts are browned.
  6. Sprinkle with Parma and enjoy!