Vegan Brussels Sprouts with a crispy “cheesy” like finish have a delicious pop of flavor thanks to the secret ingredient, nutritional yeast. They’re the perfect side dish or appetizer when served alongside the vegan honey mustard dipping sauce.
Save This Recipe
Enter your email and we'll send this recipe to your inbox!
If you are looking for an appetizer or side dish that will wow your non-vegan family and friends, this is it! The popular TikTok parmesan-crusted Brussels sprouts have gotten a makeover using a parmesan-like paste. The secret ingredient is nutritional yeast, which gives these sprouts a cheery, umami flavor that is irresistible! It’s a must-try!
Jump to:
Why You’ll Love These Vegan Brussels Sprouts
- Basic Ingredients: You can find everything you need to make this recipe in your kitchen or at your local grocery store. Even the nutritional yeast can be found almost anywhere these days.
- Easy: This recipe uses a few simple steps that anyone can do at home.
- Cheesy: This recipe is suitable for all diets. Whether you are vegan or not, you will get that satisfying cheesy bite!
- Versatile: I love to serve these Brussels sprouts as a side dish or as an appetizer with my tasty vegan honey mustard dipping sauce.
Ingredients and Notes
Brussels Sprouts
- Nutritional Yeast: Nutritional yeast has a nutty, slightly tangy flavor that is reminiscent of parmesan cheese.
- Cornstarch: Cornstarch helps to create that crispy finish in the oven. Without it, the paste just falls right off the Brussels sprouts.
- Seasonings: Onion and garlic powder give the Brussels sprouts an aromatic blend that brings out the umami flavor of the nutritional yeast.
- Lemon Juice: Lemon juice adds a bright, citrus note to the “cheese” spread.
- Olive Oil: Helps to create a crispy and golden finish.
Vegan Honey Mustard Sauce
- Vegan Yogurt: Vegan yogurt creates a creamy base for the sauce. Be sure to use plain yogurt, not vanilla-flavored.
- Dimon Mustard: Dijon mustard adds tang and a deep flavor.
- Maple Syrup: Maple syrup adds a sweetness similar to honey but keeps everything vegan.
- Chili Paste: Chili paste adds a nice kick of heat to the sauce.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Substitutions
- Mild: Omit the chili paste from the dipping sauce for a mild version.
- Mustard: Dijon mustard gives the dip a deep, bold flavor, but you can use any mustard you have on hand in a pinch.
- Agave: Agave nectar works well in place of maple syrup.
How to Make Vegan Parmesan Crusted Brussels Sprouts
Brussels Sprouts
- Trim the Brussels sprouts, removing the hard ends and any discolored or wilted leaves.
- Boil the Brussels sprouts in well-salted water for 3 to 4 minutes until bright green.
- Drain the sprouts and rinse them with cool water.
- Cut in half. Toss the sprouts in olive oil, nutritional yeast, salt, and pepper.
- Place them cut-side down on a baking sheet lined with parchment paper, and use a drinking glass to slightly flatten them.
- To create a paste, combine the nutritional yeast, lemon juice, cornstarch, oil, and seasonings in a small bowl.
- Spread the paste on the cut side of each Brussels sprout and place them cut-side down on the baking sheet again.
- Roast them for 10 to 15 minutes until tender.
Vegan Honey Mustard Sauce
- Whisk the honey mustard sauce ingredients until well combined.
- Serve the roasted Brussels sprouts with the dipping sauce, and enjoy!
FAQ
No, honey is not a vegan food. Bees produce honey, and vegans don’t eat any animal-based foods whatsoever. This is a common misconception because vegetarians do eat honey.
It really does! Maple syrup and honey have very similar flavors when combined with other ingredients, so it’s actually hard to tell the difference!
Yes, it is. In fact, that’s how it got its name. Nutritional yeast is the deactivated form of yeast, and it’s packed with protein, vitamins, minerals, and antioxidants.
Brussels sprouts have a natural chemical in them that produces a bitter flavor. Overcooking the sprouts can cause that bitter flavor to become concentrated. That’s why it’s so important to avoid overcooking them.
Look for firm, bright green heads with tightly packed leaves. For a more mellow flavor, choose smaller sprouts, which tend to be sweeter and more tender than larger ones.
Expert Tips
- As soon as your Brussels sprouts turn bright green, transfer them from the boiling water to an ice bath or a colander under cold running water. This helps stop the cooking process and avoid bitter sprouts.
- Start watching your Brussels sprouts after baking for about 10 minutes. You want to make sure they don’t burn.
- Choose Brussels sprouts that are roughly the same size for even cooking.
Serving Suggestions
These vegan Brussels sprouts with parmesan crisps are the perfect side for dishes like vegan lemon pasta, crispy baked polenta, and tofu chicken nuggets.
Serve them with their honey mustard dipping sauce as part of a larger appetizer spread alongside other tasty party eats like vegan stuffed mushrooms, air fryer zucchini chips, and air fryer sweet potato fries.
Storage
Refrigerator: Store the Brussels sprouts in an airtight container for up to 4 days. The dipping sauce can be stored for about the same time.
Freezer: Make a double or triple batch of these sprouts and freeze them in an airtight container for up to 3 months. Do not freeze the dipping sauce.
Reheat: Defrost the sprouts if frozen. Then, microwave them at 30-second intervals until heated through.
More Vegan Appetizers!
Recipe
Vegan Brussels Sprouts with Cheesy Finish
Save This Recipe
Enter your email and we’ll send this recipe to your inbox!
Ingredients
Brussels Sprouts
- 12 large Brussels sprouts
- 3 tablespoon nutritional yeast divided
- 2 teaspoon cornstarch
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon fine sea salt divided
- ½ teaspoon ground black pepper divided
- 1 tablespoon fresh lemon juice
- 3 tablespoon extra virgin olive oil
Vegan Honey Mustard Dipping Sauce
- ¼ cup plain vegan yogurt
- 2 tablespoon dijon mustard
- ¼ teaspoon chili paste
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 400°F.
- Trim the Brussels sprouts, removing the hard ends and any discolored or wilted leaves.
- Place the sprouts in a saucepan and cover with water. Add a pinch of salt. Bring the water to a boil. Boil the sprouts for 3-4 minutes or until they turn a bright green.
- Drain the sprouts and rinse with cool water. Pat them dry. Cut in half.
- Toss the sprouts in 1 tablespoon of olive oil, 1 tablespoon of nutritional yeast, ¼ teaspoon of salt, and ¼ teaspoon of pepper.
- Place the sprouts, cut side down on a baking sheet lined with parchment paper. Using a drinking glass, smash the sprouts so they are slightly flattened.
- In a small bowl, combine the additional nutritional yeast, cornstarch, lemon juice, olive oil, garlic powder, onion powder, salt, and pepper. Whisk together to form a paste.
- Using a knife, spread the paste on the cut side of each Brussels sprout half. Place cut side down on the baking sheet.
- Roast for 10-15 minutes. Keep an eye on the sprouts while baking to ensure they don't burn.
- While the sprouts are roasting, whisk together the ingredients for the vegan honey mustard dipping sauce, and place in a small bowl for serving.
- Serve the Brussels sprouts in a shallow bowl with the dipping sauce on the side.
Video
Notes
- As soon as your Brussels sprouts turn bright green, transfer them from the boiling water to an ice bath or a colander under cold running water. This helps stop the cooking process and avoid bitter sprouts.
- Start watching your Brussels sprouts after baking for about 10 minutes. You want to make sure they don’t burn.
- Choose Brussels sprouts that are roughly the same size for even cooking.
- Store in the refrigerator for up to 4 days.
- Freeze for 2-3 months.
Leave a Reply