Brussels sprouts – you either love this vegetable or you hate it. At home, I’m a big fan of Brussels sprouts. The rest of my family, however, unfortunately not (yet). However, when I make these roasted Brussels sprouts with vegan Parmesan, even my husband dares to eat Brussels sprouts. So be sure to give it a try, even if you’re not yet convinced by this vegetable.
Health booster Brussels sprouts
Brussels sprouts are rich in nutrients and vitamins, so they contain many health benefits. The green cabbage is an excellent source of calcium, potassium, magnesium, vitamin C, folic acid and vitamin K1. Calcium is important for bones and teeth, potassium for blood pressure and the cardiovascular system, magnesium for muscle and nervous system health, and folic acid for blood formation and cell protection. Vitamin C is good for the immune system and vitamin K1 for blood clotting.
The most important thing about this recipe is that you use fresh Brussels sprouts, not frozen. If you use frozen Brussels sprouts, they won’t be as nice and crunchy, but rather mushy in the oven.
When the brussels sprouts have already softened in the oven and are slowly starting to brown, the vegan parmesan is still sprinkled on top. This makes the veggies a little crispier and the cheesy flavor goes super well with the veggies. Vegan parmesan is super quick to make and you only need two basic ingredients: Cashews and Nurtritional Yeast. Once you have this parmesan base made, then you can add more seasonings to taste and depending on the dish: salt, thyme, rosemary, paprika seasoning.
The secret to why I was able to win over my family with this preparation of Brussels sprouts is the sweet and spicy blend of the marinade. The Brussels sprouts get super crispy and caramelized from the maple syrup and oil in the marinade. Combined with the slightly bitter note from the vegetables, this makes for a great combination.
The roasted Brussels sprouts from the oven is a great side dish to main dishes in the colder season. I served them here with thyme mashed potatoes and a salad of radishes, apple and lettuce. You can also find these recipes on my blog.
Roasted Brussels Sprouts with vegan ParmesanCourse: DinnerDifficulty: easy
500g Brussels Sprouts
- Vegan Parmesan
1 handful of Cashews
3 tsp. Nutritional Yeast
5 tbsp Olive Oil
2 tsp Chili Flakes
2 Tbsp Maple Syrup
1 tsp Ground Black Pepper
1 tsp Salt
- Remove the outer leaves from the Brussels sprouts and cut the florets in half.
- Mix all the ingredients for the marinade together.
- Combine the marinade with the Brussels sprouts and place them in a baking dish or baking sheet. Bake the Brussels sprouts for about 20-25 minutes at 180ºC.
- Vegan Parmesan
- Blend cashews with the nutritional yeast.
- Sprinkle the vegan parmesan on top of the Brussels sprouts in the oven and bake for another 10 minutes until everything is roasted.