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Roasted Brussels Sprouts with Horseradish Sauce

Recipe Courtesy of: Chef Jessica

Brussels sprouts get a bad rap, but if you’ve ever had them roasted you know how undeserved this reputation is. When browned and crunchy, they take on all sorts of lovely savory flavors that pair perfectly with a creamy horseradish sauce. These make a great side any time of year.


1 lb
Brussels sprouts, washed and pat dry
2 tbsp
olive oil
1 pinch
Cracked Black Pepper
1 pinch
Kosher Salt
1/2 c
2 tbsp
Vegan Gourmet® Sour Cream Alternative
3 tbsp
prepared horseradish


Preheat oven to 400* F. Trim ends of Brussels sprouts and cut lengthwise into bite-size pieces, either halves or quarters. Place in a bowl and mix with olive oil, salt, and pepper. Spread on a piece of parchment paper on a baking pan and bake for 15-20 minutes until edges are browned and crispy, stirring once after 10 minutes. Meanwhile, mix sauce.

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