This vegan brussels sprouts recipe is going to be your new favorite side dish! These little cabbages are super tender, they're coated in a tangy maple balsamic sauce, and they have the most delicious crispy, caramelized edges!
This vegan brussels sprouts recipe is my all-time favorite veggie side dish and I hope it will be yours too! The sprouts are coated in a tangy maple balsamic dressing, roasted until they're tender and have mouth-watering crispy edges, and then topped with vegan shredded parmesan cheese! It's a delicious combination that goes perfectly with almost any main course, and it definitely deserves a spot on your Thanksgiving or Christmas menu!
How To Make Vegan Brussels Sprouts
Start by peeling off any damaged outer leaves from the cabbage. Cut the stem off, slice the brussels sprout in half, and put them on a parchment-lined tray (Photo 1). Next, combine the sauce ingredients in a small bowl and whisk it together until smooth and creamy (Photo 2).
Pour the balsamic sauce over the brussels sprouts and use a large spoon to toss until the sauce evenly coats each one (Photos 3 & 4). Bake until tender and crispy on the edges and top with grated vegan parmesan cheese while still warm.
What Goes Well With Brussels Sprouts?
These roasted brussels sprouts would be a delicious side dish to serve with any of the following main course recipes.
How Long Does it Last in the Refrigerator?
Store leftovers in an airtight container in the fridge for 3-4 days.
Can I Freeze It?
I haven't had the best luck freezing and then reheating already cooked brussels sprouts because they tend to easily become overcooked and mushy. This vegan brussels sprouts recipe is definitely best enjoyed fresh.
How to Reheat It
To reheat leftovers, place the sprouts cut side down on a parchment-lined tray and bake for 10 minutes at 350 degrees.
Substitutions & FAQ
- Dijon Mustard Substitution: I've used tahini in place of dijon before and it tasted delicious.
- Maple Syrup Substitutions: You can substitute agave or date syrup (low glycemic) for the maple syrup.
- Should you cut brussel sprouts in half before cooking? Yes, I always do because I love how the cut side gets browned and crispy while baking. The sauce gets into the layers and the edges almost taste caramelized. It's delicious!
- Do I cut the bottom off? It depends on how big the sprouts are. If it's smaller than a quarter then I usually will leave it. If it's bigger than a quarter, I trim the stem a little bit so it's easier to eat.
- Should I peel off the outer leaves? You only need to peel the outer layers off it it's damaged. If it's bright green and without blemishes, you don't need to peel it.
- Do I have to use vegan parmesan? No, the cheese is optional, it just adds an extra layer of flavor and texture.
- Can I make this oil-free? I use a small amount of oil in the recipe because I find that it helps to make the edges crispy. However, you can make this recipe oil-free by omitting it completely or you can substitute aquafaba.
Success Tips
- Pick out brussels sprouts that are similar in size so they will cook evenly.
- Look over the sprouts carefully and peel off any brown or damaged outer leaves. Do this before you slice each one in half.
- Arrange the halved sprouts in a single layer face down on the pan so they have more surface area to develop delicious crispy edges.
- Try not to overcrowd the pan, you want the brussels sprouts to roast and get crispy, not steam.
- Store leftovers in an airtight container for 3-4 days.
Want More Vegan Cabbage Recipes?
Red Lentil Stuffed Cabbage Rolls
Maple Balsamic Brussels Sprouts
Equipment
- Sheet Pan
- Small Bowl
Ingredients
- 1 lb brussels sprouts
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tbsp balsamic vinegar
- ½ tbsp avocado oil
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp vegan parmesan cheese (I use Violife Parmesan cheese)
Instructions
- Preheat the oven to 400 degrees.
- Peel any damaged outer layers off, cut off the tough stems if necessary, and then cut each brussel sprout in half. Lay the sprouts cut-side down in a single layer on a parchment-lined tray. Try not to overcrowd the pan.
- In a small bowl, whisk together the maple syrup, dijon mustard, balsamic vinegar, avocado oil, garlic powder, salt, and pepper. Pour the sauce over the brussels sprouts and toss to coat each one.
- Roast for 18-20 minutes (may take more or less time depending on the size) or until tender and the edges are brown and crispy. Remove the tray from the oven, transfer the sprouts to a platter, and top with grated vegan parmesan cheese.Â
Notes
- Pick out brussels sprouts that are similar in size so they will cook evenly. I like to use medium-sized sprouts.
- Look over the sprouts carefully and peel off any brown or damaged outer leaves. Do this before you slice each one in half.
- Arrange the halved sprouts in a single layer face down on the pan so they have more surface area to develop delicious crispy edges. Â
- Try not to overcrowd the pan, you want the brussels sprouts to roast and get crispy, not steam.Â
- Store leftovers in an airtight container for 3-4 days.Â
Nutrition
*This recipe was originally shared on 2/19/19, but I updated it on 10/19/20.
I made it for myself and a friend it was excellent. Sweet and tangy but not overwhelming. However unless you are able to go to a farmer's market or have the skills and space to grow your own very difficult to have uniform size.
Thank you, Rebecca! I'm so glad you both liked it!
Made these for Christmas. Great and easy! THANKS
I'm so happy you liked it!
I made these Christmas day and they went down extremely well. People who never ate brussel sprouts because they thought they didn't like them, just loved them. I should have done twice the amount. I'm making them again now. This is the nicest brussel sprout recipe I have ever come across and I highly recommend everyone to try it. Yum!!!!
Thank you! I'm so happy that you enjoyed the recipe!
Absolutely delicious, thanks for sharing!
Thank you, Kerstin!