These Vegan Roasted Brussel Sprouts are so tasty and delicious. I know so many people grew up hating Brussel sprouts. I would always beg my parents for cheese sauce to cover up the flavor of this green vegetable!
Below is the recipe for basic roasted brussels sprouts BUT the topping we’re going to put on these veggies is the farthest thing from basic. Vegan Roasted Brussel Sprouts are packed full of nutrients and flavors and it’s a recipe that actually makes Brussel sprouts taste good! The best part about this topping is that it can be used on salads or roasted veggies. I really can’t get enough of it!
Best Ever Vegan Roasted Brussel Sprouts
I know so many people grew up hating Brussel sprouts. I would always beg my parents for cheese sauce to cover up the flavour of this green vegetable!Below is the recipe for a basic roasted brussels sprouts BUT the topping we’re going to put on these veggies is the farthest thing from basic. It’s vegan, packed full of nutrients and flavours and it’s a recipe that actually makes Brussel sprouts taste good! The best part about this topping is that it can be used on salads, or any roasted veggie. I really can’t get enough of it!
Servings: 4
Ingredients
Veggies
- 2-3 lbs Brussel sprouts
- 1 tbsp Olive oil
- 1/2 tsp Pink salt or Sea salt
Crunch
- 1/2 cup Slice almonds
- 1/4 cup Quinoa
- 1/4 tsp Salt
- 1/2 tbsp Olive oil
Topping
- 1 Shallot, minced
- 1/4 cup Sundried tomatoes, finely chopped
- 2 Green onions, chopped
- 1/4 cup crumbled vegan feta
- 2 tbsp Oil from the sundried tomatoes (Olive oil works, if you don't have the tomato oil)
- 1 tbsp White wine vinegar, Red wine vinegar or Sherry vinegar
- 1 cup Chopped parsley (can be substituted with another fresh herb)
Instructions
- Wash the Brussels sprouts, remove the hard ends and cut then in half. Place on a baking sheet, drizzle with olive oil and sprinkle with salt.
- Roast at 425 degrees for 15-20 minutes.
- While the veggies are roasting you can prepare the crunch and the topping.
- Rinse the quinoa well.
- Toast the quinoa, and sliced almonds in a pan on medium heat with the olive oil and salt. Stir constantly. When the quinoa starts to pop, lightly brown and a nutty smell is present you’ll know that it’s been toasted.
- Remove from heat and set aside
- In a mixing bowl, add all the chopped ingredients for the topping. Add the shallot, sundried tomatoes, green onions, vegan feta, oil, vinegar and parsley
- Add the crunchy mixture from the pan, into the bowl with the other ingredients and mix together.
- Add the mixture on top of your roasted veggies, serve and enjoy!
Video
Notes
It’s a very flexible recipe so feel free to play around with substitutions!
Calabrian chilies can be used instead of sundried tomatoes, oregano instead of parsley, and the list goes on.
This vegetable topping is great served on hot vegetables, but is also amazing to impress your guests served on a salad.
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