Vegan Brussels Sprouts with Cheesy Finish
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.
Servings: 4
Calories: 173kcal
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
Tips for Making Vegan Brussels Sprouts with Cheesy Crisps
- 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.
Nutrition
Calories: 173kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 390mg | Potassium: 369mg | Fiber: 4g | Sugar: 5g | Vitamin A: 437IU | Vitamin C: 52mg | Calcium: 55mg | Iron: 1mg