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!
1tbspvegan 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.
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.
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.