Cheezy Vegan Roasted Brussel Sprouts with Lemon and Garlic
These Cheezy Roasted Brussel Sprouts with Lemon and Garlic will have you cooking them outside of Christmas for sure. They are crispy from being roasted with garlic, zesty from the lemon and cheezy from the almond parmesan, topped off with chestnuts. This is a fun way of doing sprouts, and so impressive to bring out to the family as a side dish on Christmas day! They are also generally perfect for any roast dinner!
- 400 g big handfuls of Brussel sprouts (4 cups)
- 1 tbsp olive oil
- Zest of one unwaxed lemon
- 3 cloves garlic, crushed (use smoked garlic if you have it)
- Salt and pepper to taste
- Handful of cooked chestnuts, broken up
- 4 tbsp almond parmesan (we used I Am Nut Ok’s version) or just use nutritional yeast
- For topping: extra zest and almond parmesan
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 to the baking tray the rest of the ingredients 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.
Calories: 74kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg