Sweet and Salty Brussels Sprouts will be your ultimate vegetable holiday side dish. It is smothered in a sweet and vegan buttery glaze, then oven-roasted until all the nutty and smoky flavor intensifies.
In a large pan over medium heat, add vegan butter, brown sugar and mix together as vegan butter melts.
Add brussels sprouts face down until they turn light brown (6 or 7 minutes). Sprinkle salt lightly on the backside.
After brussels sprouts are a golden brown, flip and do the same to the other side.
Notes
In the fridge – leftover Brussels sprouts can be kept in the fridge for 4 to 5 days before it goes bad. Store carefully in airtight containers or sealable plastic bags.
In the freezer – place the sweet and salty Brussels sprouts in resealable freezer bags or containers and freeze for up to 10-12 months.
Additional storage tip! Uncooked Brussels sprouts can be stored in the fridge vegetable crisper in a paper or plastic bag. This can last up to a week. However, if you keep them on the stem, they will stay fresher for longer.