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Whole Food Plant Based : Vegan : Oil Free


16 oz Brussels Sprouts

2 TBSP Balsamic Vinegar

1 TBSP Apple Cider Vinegar

2 TBSP Tahini

1 TBSP Garlic Powder

1 TBSP Dried Oregano

1 TSP Ground Pepper


Preheat oven to 400°F. Line Baking Sheet with Parchment Paper.

Slice Large Brussels Sprouts into quarters, Small and Medium ones into halves. Place in a plastic bag.

In a bowl mix the rest of the ingredients. Pour into bag and mix well, evenly coating the Brussels Sprouts. Place the Sprouts cut side down on the prepared Baking Sheet. Bake 17-20 Minutes.

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