Vegan Garlic Parmesan Roasted Brussels Sprouts
These Vegan Garlic Parmesan Roasted Brussels Sprouts make the perfect side dish, with parmesan made from cashews and nooch for a vegan twist!
Equipment
- Oven
- Baking Tray
- Stovetop Pot
- Spice Grinder
Ingredients
- 1 cup raw brussels sprouts
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh garlic paste
- ½ tsp Italian seasoning mix
- 2 pinches pink salt to taste
Instructions
- Preheat oven to 425 F.
- Line a baking sheet pan with parchment paper.
- In a large bowl, add ice cold water and set aside.
- Fill a large pot with water and a generous few pinches of salt. Place it over high heat on the stove, letting it come to a boil. Once boiling, add in the brussels sprouts and cook for about 10 minutes, until you can easily stick a fork in them.
- Remove these from the heat, drain the water and place brussels sprouts into the ice water. Let them sit in the cold water for 30 seconds, then drain.
- Spread the brussels sprouts onto the baking sheet. Use the back of a cup to press them down to flatten.
- In a small bowl, mix the oil and garlic then use a pastry brush to drizzle and spread the garlic mixture over top.
- Add the parmesan ingredients to a spice grinder. Grind the mixture until there are tiny cashew chunks remaining. Do not grind it to a fine powder.
- Spread the parmesan mixture evenly over the brussels sprouts, tossing to coat both top and bottom with the parmesan.
- Place the baking tray in the oven for 15 minutes, turning the tray around halfway through to allow the parmesan to evenly bake.
- Once done, remove from the oven. Add the brussels sprouts to a serving dish and sprinkle with fresh herbs. Enjoy!
Notes
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Storage
- Store in an airtight container for up to two days.