Vegan Garlic Parmesan Roasted Brussels Sprouts
Today we are making vegan Garlic Parmesan Roasted Brussels Sprouts! “Brussels sprouts are my favorite vegetable.” Says no one, ever (at least, not that I’ve heard. Also, did you know that it’s Brussels and not Brussel Sprouts, even when referring to one sprout?). But today, this recipe might just change your mind! If you’re a lover of garlic and parmesan recipes, these green little cabbages are going to be your new favorite side dish. These little powerhouses are jam-packed with nutrients and, when prepared just right, can turn into a delight that even the pickiest eaters will adore.
Tender vegan brussels sprouts, roasted to golden brown perfection with crispy edges, generously coated in a garlicky, parmesan-infused goodness. The result? A side dish so irresistible that it might just steal the spotlight from your main course. So, whether you’re a dedicated vegan or just looking to add more veggies to your plate, this recipe is a must-try. My favorite way to serve this delicious side dish is with a little more parmesan sprinkled on top. You can also serve with a sprinkle of black pepper, dash of lemon juice, balsamic vinegar or however you desire.
Before we dive into the kitchen, let’s talk about why Brussels sprouts deserve a spot on your table. They’re not just another cruciferous vegetable; they’re a nutritional powerhouse. Packed with vitamins, minerals, and fiber, these little green gems have been gaining popularity for their health benefits. Coating them with something like vegan parmesan is the best way to eat them, because it masks the bitter flavor, helping you eat more greens – and get in nutrients from the cashews, nutritional yeast and other ingredients as well!
Brussels Sprouts: Nutritional Powerhouse
Brussels sprouts are loaded with vitamin K, which is crucial for bone health and blood clotting. Plus, they’re a great source of vitamin C, providing an immune system boost. And don’t forget about vitamin A, which promotes healthy skin and vision.
They’re also rich in potassium, which helps regulate blood pressure, and contain folate, a B-vitamin that’s essential for cell division. So, eating your Brussels sprouts is like giving your body a nutrient-packed gift! (Did I just say this parmesan cheese dish is a gift to your body? Yes, I did).
But it’s not just about the vitamins and minerals – Brussels sprouts are a fiber powerhouse too. Fiber is your digestive system’s best friend, keeping things moving smoothly and helping you feel full and satisfied. Plus, it can aid in weight management and lower the risk of chronic diseases.
Why You’ll Love These Vegan Garlic Parmesan Roasted Brussels Sprouts
Vegan Parmesan: Parmesan cheese isn’t just for those who eat dairy – we’re making a vegan version of it for this recipe! It’s made with cashews and nutritional yeast, providing healthy fats and B vitamins, with none of the animal products. A parmesan cheese tasty and good for you?! Oh yes!
Irresistible Flavor Fusion: This recipe combines the nutty, slightly bitter taste of Brussels sprouts with the rich, savory notes of garlic and vegan Parmesan cheese!
Unique Side Dish: These Garlic Parmesan Roasted Brussels Sprouts make an excellent sidekick to a wide range of main courses. Brussels sprouts are not as common as a potato side dish, and this recipe is something that your friends and family will enjoy as something unique other than the common side dish recipes.
Substitutions
Brussels Sprouts: Start with fresh, firm Brussels sprouts. Look for ones that are bright green and compact. Avoid any that are yellowing or have loose outer leaves.
Extra Virgin Olive Oil: Use virgin or regular olive oil, avocado oil or vegan butter instead of extra-virgin olive oil.
Italian Seasoning: I used a pre-made Italian seasoning mix for this recipe, feature dried herbs such as basil, oregano and thyme.
Garlic Paste: Use fresh garlic cloves and a fine hole grater to make very finely grated garlic, which will act similar to garlic paste. You can also use a mortar and pestle, or a blender or blend a larger amount of garlic to make fresh paste at home. Pre-made garlic paste doesn’t taste the same!
Cashews: Make sure to use raw cashews for the parmesan, not roasted or salted ones.
Nutritional Yeast: Commonly known as nooch, this is a deactivated yeast which contains B vitamins and has a cheesy flavor. Do not substitute this with anything else! After the yeast is harvested and deactivated (meaning it’s no longer capable of leavening bread or causing fermentation), it’s typically washed, pasteurized, and dried to create the flaky or powdery form you find in stores.
Bob’s Red Mill is one of my favorite brands for this, which can be found in grocery stores or health food stores.
Vegan Garlic Parmesan Roasted Brussels Sprouts Recipe Notes
- For an easy way to add a pop of color and flavor at the dinner table, garnish your dish with some fresh chopped parsley or basil. It adds a delightful freshness to the roasted Brussels sprouts.
More Recipes You’ll Love
If you make these Vegan Garlic Parmesan Roasted Brussels Sprouts, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Garlic Parmesan Roasted Brussels Sprouts
Equipment
- Oven
- Baking Tray
- Stovetop Pot
- Spice Grinder
Ingredients
- 1 cup raw brussels sprouts
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh garlic paste
- ½ tsp Italian seasoning mix
- 2 pinches pink salt to taste
Instructions
- Preheat oven to 425 F.
- Line a baking sheet pan with parchment paper.
- In a large bowl, add ice cold water and set aside.
- Fill a large pot with water and a generous few pinches of salt. Place it over high heat on the stove, letting it come to a boil. Once boiling, add in the brussels sprouts and cook for about 10 minutes, until you can easily stick a fork in them.
- Remove these from the heat, drain the water and place brussels sprouts into the ice water. Let them sit in the cold water for 30 seconds, then drain.
- Spread the brussels sprouts onto the baking sheet. Use the back of a cup to press them down to flatten.
- In a small bowl, mix the oil and garlic then use a pastry brush to drizzle and spread the garlic mixture over top.
- Add the parmesan ingredients to a spice grinder. Grind the mixture until there are tiny cashew chunks remaining. Do not grind it to a fine powder.
- Spread the parmesan mixture evenly over the brussels sprouts, tossing to coat both top and bottom with the parmesan.
- Place the baking tray in the oven for 15 minutes, turning the tray around halfway through to allow the parmesan to evenly bake.
- Once done, remove from the oven. Add the brussels sprouts to a serving dish and sprinkle with fresh herbs. Enjoy!
Notes
-
Storage
- Store in an airtight container for up to two days.
