Roasted Brussels Sprouts

Plant-Based, Recipes, Vegan -

Roasted Brussels Sprouts

I've seen many recipes for this creation. Some call it "cheesy" because of the Nutritional Yeast, which is considered "cheesy" by most, however, as an "almost vegan my rules" girl, I am a lover of cheese and I personally do not experience the gooey yummy delight in what I enjoy most in cheese. Don't get me wrong, I still love Nutritional Yeast and use it a lot, however, I do not liken it to the what most people know as cheese.

    This recipe also calls for Tahini Paste and lemon juice, however, the night I was trying it out, I didn't have either so I used Organic Peanut Butter instead of Tahini and limes instead of lemons and it turned out DELISH! If you have a nut allergy however, you may want to opt for Tahini made from sesame seeds.

    This is a very YUMMY recipe and I think even those who do not like Brussel Sprouts would be delightfully surprised if they would care to venture. I served this with Kale Chips and Quinoa and the combination was oh so yummy! Enjoy!

    Prep time:  10 min
    Cook time:  30 min 


    • 2 cups of Brussel Sprouts
    • 1 Tbsp Organic Creamy Peanut Butter or Tahini Paste
    • 1 Tbsp Warm Water
    • 1 Tbsp Olive Oil
    • 1 Tbsp Nutritional Yeast (for mixture)
    • 2 tsp juice squeezed from an organic Lime or Lemon
    • 1/2 tsp Paprika
    • 1/2 tsp Himalayan Salt 
    • 1/2 tsp Garlic Powder
    • Topping sprinkle to taste before baking:  Nutritional Yeast, Himalayan Salt and Pepper


    • Preheat oven to 400 degrees.
    • Prepare your Brussels Sprouts - cut off the brown ends and remove off any yellow outer leaves - drop your Brussels Sprouts in a bowl of cold water.
    • Line a baking sheet with parchment paper. 


    • In a bowl, combine Himalayan Salt, Paprika, Garlic Powder, one tablespoon only of Nutritional Yeast and lightly toss so your dry ingredients mixes together.
    • Then add to the bowl olive oil, lime (or lemon) juice, peanut butter (or tahini) and drizzle the one tablespoon only of the warm water over the mixture and stir well. I added another half tablespoon of warm water to make the mixture creamier but this is optional. 



    • Drain the water from your Brussels Sprouts and pat dry.
    • Place your Brussels Sprouts in a bowl and add the mixture and toss until all the pieces are covered with the mixture.


    • Place the Brussels Sprouts on top of the parchment-covered baking sheet in a single layer not touching.
    • Sprinkle with Nutritional Yeast and salt and pepper to taste. 

    Total baking time:  30 minutes depending on your oven

    • Place in the oven for 15 minutes.
    • Take out and turn over and bake for another 15 minutes; this is to roast the other side too!
    • Once slightly browned, remove from oven and enjoy!
    • Do not overcook Brussels Sprouts as it loses its nutritional value.

    Additional notes with resource links:

    I don't know much about Brussels Sprouts except that I like them and most people don't - the ones I've surveyed anyway. I knew they were suppose to be good for me so for my "almost vegan my rules" journey, I decided to buy some. They were in my refrigerator for almost a month, however, after peeling off the outer green layers, cutting off the dark stalk bottom and dunking them in cold water to revive them, they were good to go for this recipe! So next, I dug into the world wide web for information because I don't eat just to be eating - I also hunger for knowlege - and this is what I found and sharing with all of you out there who may not know so much about this little round thing that seems to pack in a whole bunch of benefits for such a little vegetable:

    Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.

    They are one of the better green vegetable sources of protein, and just one serving meets the daily vitamin C and vitamin K requirements. Brussels sprouts are a part of the cruciferous vegetable family, all of which supply a rich variety of nutrients with few calories. Cruciferous vegetables should be at the very top of most people's grocery lists when looking to enrich your diet. Brussels sprouts are particularly high in protein when compared to other green vegetables. There is a range of potential health benefits associated with Brussels sprouts, possibly including eye and bone protection. Brussels sprouts should not be overcooked as this reduces nutrient levels. Benefits include: 

    • Fighting cancer
    • Improving bone health
    • Managing diabetes
    • Maintaining vision
    • Skin health and appearance

    Click here for more information:

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