You’ll need:
1 (12 oz) bag shredded Brussels sprouts
1 tablespoon melted vegan butter (I use Earth Balance)
3 tablespoons apple cider vinegar
½ teaspoon salt (plus more to taste after baking)
Instructions:
Preheat your oven to 425℉.
In a big bowl, toss your shredded Brussels sprouts with the melted butter, apple cider vinegar, and salt.
Spread them out evenly on a baking sheet — don’t crowd them or they won’t crisp up.
Roast for about 20 minutes, tossing halfway through, until they’re crispy and golden around the edges.
Taste and add a little extra salt if you want more of that salt + vinegar punch.
Serves 4 as a side
I love serving these next to a baked potato and some Gardein beefless steak tips, but honestly they go with almost anything.