Ahhhh, the traditional Christmas vegetable that has traditionally polarised people. Well, not this version. There are so many amazing ways to eat these incredible beautiful vegetables! These Cheesy Roasted Brussel Sprouts with Lemon and Garlic will have you cooking them all year round. They're crispy from being roasted with garlic, zesty from the lemon and cheesy from the almond parmesan, plus topped off with chestnuts. This is a fun way of doing Brussel sprouts, and so impressive to bring out to the family as a side dish on Christmas day. It is also a perfect dish for any vegan roast dinner!
Don't forget about our Festive Feasts cookbook, which has some of our most tantalising vegan Christmas recipes; perfect for a gift for loved ones or yourself! Available as an ebook or paperback (from anywhere in the world!).
🌿Ingredients
Here are your ingredients for these delicious cheesy garlic Brussel sprouts:
Brussel sprouts - the star of the show. If you're on the fence, or downright don't like Brussel sprouts, I promise that roasting them and covering them with garlic and vegan cheese (for ultimate cheesy flavour) will change your mind!
Almond parmesan - cheese is often a big topic of conversation when it comes to veganism or trying more plant based food. We were gifted this Almond "Parmesan" by I Am Nut OK, a small incredible artisan vegan cheese company. Their almond parmesan is perfect for roast vegetables, soups, stews and salads, AND, it keeps for a long time. This healthy alternative to dairy parmesan is made primarily from almonds and other tasty natural ingredients and flavours. We're a little addicted to it! Alternatively, you can use nutritional yeast, which has a cheesy, nutty flavour and will go well with the Brussel sprouts.
Lemon zest - the lemon zest gives it a fresh taste which contrasts with the stronger garlic and parmesan! A good zester is also grate (ha ha, see what I did there!) to have in the kitchen. This microplane one is really good.
Chestnuts - I love chestnuts! They're in long-life packs so I keep them for all year round. They have a lovely nutty taste and are a good protein source. Of course you can add other nuts or seeds instead, which also go great with these garlic cheesy Brussel sprouts.
Garlic - garlic is just simply a must in roast veg, especially Brussel sprouts, and makes everything taste better. Louise had some smoked garlic in her kitchen when I made this, so that went straight in for a oakey tasty kick! But regular garlic is fine.
Salt & Pepper - do this to taste.
Olive oil - a bit of olive oil for roasting is great, but if you want to do this oil-free, you could use a silicone baking sheet (this is the one I use).
👩🏽🍳How-To
As a child I wasn’t a fan of Brussel sprouts. Probably because I only ever had them boiled to death, and let’s face it, they have quite a strong taste! Roasting vegetables really brings out their natural sweetness, and is such a versatile way to cook as you can experiment with the flavours you roast them with, and this dish has the perfect combination of cheesy vegan parmesan and garlic.
Here's how you make these delicious cheesy garlic Brussel sprouts:
- Prepare the sprouts by cutting off the stems and making a small cross with a knife across the bottom, just a few millimetres deep.
- Par-boil the sprouts for a few minutes in boiling water to allow them to soften a little. Drain.
- Cut them in half and place on a baking tray.
- Add the rest of the ingredients to the sprouts, except the extra toppings. Mix well.
- Roast for 30 minutes at 200°C / 400°F / Gas Mark 6, or until the sprouts have browned.
- Sprinkle over your extra toppings (optional) before serving!
🍽️Other recipes
If you loved these garlic cheesy Brussel sprouts then you'll love these other side dishes:
Cranberry, Chestnut and Tofu Facon Brussel Sprouts
Perfect Vegan Garlic Greens Side Dish
3 Awesome Vegan Christmas Day Side Dishes
We'd love to know if you made these! Please comment and share this recipe so others can find our vegan yums.
Love Vanessa x
📖 Recipe
Cheesy Lemon Garlic Vegan Roasted Brussel Sprouts
Equipment
Ingredients
- 400 g Brussel sprouts
- 1 tablespoon olive oil
- 1 unwaxed lemon, zest of
- 3 cloves garlic, (crushed, use smoked garlic if you have it)
- Salt and pepper to taste
- 1 handful cooked chestnuts (broken up)
- 4 tablespoon almond parmesan (we used I Am Nut Ok’s version or just use nutritional yeast)
For topping
- Extra zest
- Extra almond parmesan
Instructions
- Pre heat oven to 200°C / 400°F / Gas Mark 6.
- Cut off the stems of the sprouts and make a small cross with a knife across the bottom, just a few millimetres deep.
- Par-boil the sprouts for a few minutes in boiling water to allow them to soften a little. Drain.
- Cut the sprouts in half and place in a baking tray.
- Add the rest of the ingredients to the baking tray, except the toppings. Mix together well.
- Bake in the oven for 30 minutes or until the sprouts are roasted and have browned a bit around the edges.
- To serve, sprinkle with some additional lemon zest and parmesan.
CHOcoviv says
LOOKS delicious!