This week’s recipe strikes right to the core of the Lazy Herbivore ethos. It is super-easy, takes little time and is totally vegan.

Brussel sprouts have been demonized by children and adults alike forever. They are not the most appealing veggie through normal preparation.

Boiling them and putting a little butter and salt often makes for a solid punishment for children.

But baking them gives you a light, crunchy veggie that is just as good as a side dish as it is for a snack.

And as far as simple recipes go, this is about as simple as they come.

Slice them in half (or quarters if you want to double your cutting efforts) and arrange them on a baking sheet.

Brush lightly with olive oil. Sprinkle with salt, pepper and garlic powder.

Bake at about 400 degrees for 6-8 minutes, flip them and bake for another 6-8 minutes.

You can also add some fresh chopped or minced garlic to replace the garlic powder, or spice it up with some cayenne pepper or Cajun seasoning.

These baked sprouts won me over to brussel sprouts after a long time of remembering the torture that I always remember them being as a kid.

It helps that they are fresh sprouts instead of the frozen kind, and anything baked with garlic and salt can be amazing.

Ingredients:

Brussel sprouts (fresh)

Olive oil

Salt

Pepper

Garlic