1kg brussels sprouts washed
2-4 cloves minced garlic (to taste)
4 slices vegan bacon diced in small bits (optional)
1/3 cup vegan butter melted
Juice from half of a lemon
Splash of balsamic vinegar
Salt and black pepper to taste
1. Preheat an oven to 450F / 230C.
2. Cut the brown bottom piece off of each brussels sprout. Cut the larger brussels sprouts in half, if they are small like a gum ball, you don't have to cut it in half. Place them in a large bowl. The loose leaves can be placed in the bowl as well.
3. Add in the minced garlic, vegan bacon, vegan butter, lemon juice, balsamic vinegar, a small pinch of salt (the rest will be added after it is done cooking), and black pepper to taste. Stir together.
4. Place the brussels sprouts on a flat layer on a large baking sheet. Make sure that the inside of the brussels sprouts are facing up.
5. Bake for 30-40 minutes until it has reached your desired crispiness. Half way through the cooking time, gently stir the brussels sprouts without flipping them over. When they are finished baking, sprinkle salt to taste and stir. I like to salt them like french fries.
Enjoy :)
Notes
*When buying brussels sprouts, choose ones that are smaller (about the size of chestnuts). The larger ones can reach the size of golf balls and tend to be more bitter and less tender.
*Adding a pinch of salt helps to flavour the brussels sprouts, but you don't want to add all of the salt before it bakes because salt can inhibit the brussels sprouts from becoming crispy.