Roasted Brussels Sprouts With Pickled Ginger

5.0 (1 reviews)

For the Brussels Sprouts:
2 cups halved Brussels sprouts
1-2 Tbsp. grapeseed oil
Salt and pepper, to taste

• Lightly coat the Brussels sprouts with the grapeseed oil. Season with the salt and pepper.
• Place cut-side down in a large pan over medium-high heat and cook until lightly browned. Flip and leave in the pan for about 30 seconds. Be careful not to overcook.

For the Pickled Ginger:
1 piece fresh ginger, peeled
Kosher salt sufficient to cover
Seasoned rice vinegar sufficient to cover

• Using a mandolin, slice the ginger into thin pieces.
• Cover with the kosher salt and let sit overnight.
• Rinse thoroughly to remove the salt.
• Cover with the rice vinegar and serve with the Brussels sprouts.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind