Vegan Recipes

Vegan-Roasted Brussels Sprouts

The Vegan-Roasted Brussels Sprouts are a very delicious recipe. It’s zesty, vibrant, and addicting thanks to a killer lemon Parmesan dressing.

Tips for making this recipe:

Cut and chop the Brussels sprouts first. Next, cut the bigger sprouts in half, keeping the smaller ones intact. To ensure that your vegetables cook evenly, try to keep them all about the same size.

Vegan-Roasted Brussel Sprouts


  • Brussels sprouts 1 pound.
  • Olive oil: 1 tsp.
  • Garlic powder: 1 tsp.
  • Salt
  • Chili powder: 2 tsp.
  • Maple syrup: 1/2 cup.
  • Soy sauce: 1 tsp.
  • Freshly ground black pepper
Lemon parmesan seasoning:
  • Fresh thyme leaves, 1 tbsp.
  • Parsely leaves 1 tbsp.
  • Lemon juice: 1 tsp.
  • Parmesan cheese: 1 tbsp.
  • Pepper


  1. Adjust the furnace temperature to 400°F and use the parchment paper.
  2. Each Brussels sprout should have its bottoms trimmed, and any outer leaves that appear unappealing, excessively dark, or spotted should be removed.
  3. Even though I purchased the 12-ounce bags that have already been pre-washed and trimmed,
  4. Before creating, you must rinse them and make sure they are thoroughly patted dry if you did not get them already cleaned in a bag.
  5. Cut them in half after trimming and discarding any outer leaves. At this point, the 573 grams of sauce will be just the right weight to completely submerge the Brussels sprouts.
  6. Use a tiny container to combine the soy sauce and thyme leaves, then add the Brussels sprouts, and then add the maple syrup, garlic powder, and chili powder to make the sauce. Blend properly.
  7. After trimming, place the Brussels sprouts in a big zip-top bag and cover them with the sauce.
  8. To guarantee that every Brussels sprout is thoroughly covered and absorbs all of the sauce, seal the bag, shake it briskly, and massage it. There shouldn’t be any leftover sauce if your Brussels sprouts were precisely weighed.
  9. Scoop out the Brussels sprouts and put them on the prepared pan, reserving any leftover sauce.
  10. The puddle of sauce will burn if you add more sauce to the pan, so avoid doing so. Before baking, your pan should resemble the one in my photo. The additional sauce will burn on the pan because these are oil-free. However, they bake up flawlessly, drenched on top of the Brussels sprouts.
  11. Regardless of which way the Brussels sprouts are facing, equally distribute them so they don’t overlap. I roasted the Brussels sprouts in half and half, and they turned out beautifully. Top with a quarter to a half of a teaspoon of salt.
  12. Cook it for almost three to five minutes in the microwave.
  • You can also substitute liquid aminos or low-sodium tamari for the soy sauce if you’re gluten-free.
  • Try coconut aminos if you’re sensitive to soy, but be aware that it won’t taste quite the same because it’s much sweeter and less salty than soy sauce. After baking, you might need to taste and add additional salt.

Frequently Asked Questions:


Is it safe to boil the Brussels before frying?
  • Parboiling Brussels sprouts (for several hours in advance) will shorten their cooking time yet maintain their taste. Naturally, the microwave will be available for toasting, whether the main entree is pan- or grill-cooked.
Nutritional facts:

Calories: 56 kcal.

Protein: 4 g.

Carbohydrates: 11 g.

Sodium: 16 mg.

Sugar: 4 g.

Fat: 0.8 g.

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