Roasted Brussels Sprouts with Vegan Parmesan is a breeze to make, super tasty, and adds a pop of color, a satisfying texture, and a healthy dose of nutrients to your meal.
I've served these delectable Brussels sprouts to dinner guests, along with Easy Vegan Glazed Carrots and Roasted Broccoli Salad with Vegan Honey Mustard Dressing, and they've been a huge hit.
They're incredibly simple to make yet add a touch of sophistication to any meal.
By using vegan parmesan, this dish is a healthier option, rich in fiber, vitamins, and minerals and lower in saturated fats than traditional cheesy preparations. So whether it's a holiday feast or an everyday dinner, these sprouts make a delicious and healthy option.
To read more about Brussels Sprouts, take a look at Guide to Selecting, Preparing, and Cutting Brussels Sprouts. And for another recipe with delicious Brussels sprouts try Sheet Pan Gnocchi with Maple-Dijon Glaze.
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How to Prepare Brussels Sprouts For Roasting
If you're new to Brussels sprouts, here are some tips to prepare them:
Step 1: Trim the Stem End: Start by trimming a small slice off the stem end of each Brussels sprout. This step helps remove any dried or discolored parts.
Step 2: Remove Outer Leaves: Peel away any loose or damaged outer leaves. These leaves can be tough, so it's best to discard them.
Step 3: Cut through the Core: Place the trimmed Brussels sprout on the cutting board. Steadily slice it in half (or quarters) by cutting through the core. Repeat so you have evenly sized pieces.
Ingredients
With just 5 ingredients, you'll enjoy this dish in no time. See the recipe card for details.
- Brussels sprouts
- olive oil
- salt and pepper
- Vegan parmesan cheese (I recommend Violife or Follow Your Heart)
How to Make Roasted Brussels Sprouts
Here are a few pics of what you will be doing. For complete details, follow the instructions in the recipe card.
Step 1: Prep the Brussels sprouts by trimming the ends and peeling the outer leaves.
Step 2: Spread the Brussels on a baking sheet. Toss them together with olive oil, salt, and pepper.
Step 3: Roast in the oven for 20-25 minutes.
Step 4: Sprinkle the Brussels sprouts with vegan parmesan cheese. Serve hot and enjoy.
Top Tips
- Don't worry if a few leaves fall. They get crunchy and deliciously charred in the oven. They are so good and add more flavor to the sprouts.
- Frozen Brussels sprouts are a no-go. They won't get that golden caramelization like their fresh counterparts. Instead, they'll turn into a sad, mushy mess. Very unappetizing.
- You want those beauties to get a tad charred for that oh-so-delicious roasted flavor, so no overlapping, folks! Give them some breathing room - they need their personal space to shine.
Serving Suggestions
I honestly have these on a plate in the kitchen and snack on them all day. But besides the obvious simple side dish to some delicious main courses like Vegan Baked Mac and Cheese, here are some other ideas:
- Incorporate them into grain bowls or salads like Fall Farro Salad with Roasted Butternut Squash and Apples for added flavor and texture. They Toss them with cooked pasta, a splash of olive oil, and some red pepper flakes for a simple yet satisfying pasta dish.
- Shred leftover roasted Brussels sprouts and add to a breakfast hash with potatoes, onions, and your favorite plant-based protein.
- Use them as a pizza topping along with tomato sauce, vegan cheese, and other favorite ingredients.
Recipe FAQS
My favorites are Violife or Follow Your Heart. It's great if you can find the Violife wedge where you grate the cheese. If you want to DIY, a quick mix of cashews, nutritional yeast, garlic powder, and salt makes a delicious sprinkle!
Store any leftover Brussels sprouts in an airtight container in the fridge for up to 3 days. To reheat, toss them in the oven or air fryer for a few minutes to crisp them back up.
For an oil-free version, you can roast the Brussels sprouts without oil—just use a bit of vegetable broth or lemon juice to help the seasonings stick. Keep in mind, they may not get as crispy.
Got a minute? I'd love for you to dive into the comments and rate these roasted Brussels sprouts with vegan parmesan. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Roasted Brussels Sprouts with Vegan Parmesan
Ingredients
- 1 pound Brussels sprouts sliced in half
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup vegan parmesan
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C).
- Prepare the Brussels Sprouts: Rinse and trim the ends of the Brussels sprouts, then cut them in half or quarters.
- Coat with Seasoning: In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Arrange on Baking Sheet: Spread the Brussels sprouts on a baking sheet lined with parchment paper or a silicone mat.
- Roast: Roast in the oven for 20-25 minutes, or until golden brown and crispy on the outside.
- Finish: Once the Brussels sprouts are done, remove them from the oven and sprinkle with vegan parmesan cheese.
Ruth says
These are super easy and delicious! You got us to love Brussel sprouts.
Regi Pearce says
Woohoo! I remember that day you tried them. So glad you all liked them.
Rob says
This is one of my favorite side dishes. The cheese topping puts it over the top.
Regi Pearce says
I'm thrilled to hear that you love this roasted Brussels sprouts with vegan Parmesan recipe! The cheesy vegan topping adds a delicious twist to these sprouts, making it a fantastic side dish.