Brussels sprouts are often the unsung heroes of the vegetable world, and I felt it was time to give them the spotlight they deserve. If you’re searching for fresh, flavorful sides that are both healthy and easy to whip up, you’re in the right place. This post is all about vegan Brussels sprout recipes that will not only tantalize your taste buds but also make your meals more vibrant and exciting.
Whether you’re a long-time vegan, someone exploring plant-based options, or just a veggie lover at heart, these recipes are perfect for you. You’ll find a variety of dishes that cater to different tastes and dietary needs, ensuring that everyone at the table can enjoy something delicious. From salads bursting with flavor to hearty sides that can steal the show, there’s something for everyone here.
Get ready to explore ten amazing recipes that are nutritious and satisfying. Each recipe is crafted to highlight the unique flavors of Brussels sprouts while keeping things simple and accessible. You’ll be amazed at how easy it can be to create healthy Brussels sprout dishes that are not only good for you but also delightful to eat.
So, whether you’re preparing a family dinner, hosting friends, or just looking to spice up your meal prep, these easy Brussels sprout recipes will help you achieve your goals. Let’s dive in and discover how these tiny green veggies can transform your dining experience!
Key Takeaways
– Discover ten delicious vegan Brussels sprout recipes that elevate your meal options.
– Each recipe is designed to be easy to prepare, making healthy eating hassle-free.
– Enjoy a variety of dishes that showcase Brussels sprouts in salads, tacos, and more.
– These plant-based sides are not only nutritious but also bursting with fresh flavors.
– Perfect for anyone seeking to add more vegetables to their diet without sacrificing taste.
1. Roasted Brussels Sprouts with Balsamic Glaze
Craving a simple veggie side that still feels special? Roasting brings out a nutty sweetness in Brussels sprouts, yielding crisp edges and tender centers. A glossy balsamic glaze adds a bright, caramelized finish that wins over any crowd.
Ingredients:
– 1 lb Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
– 1 teaspoon maple syrup (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper; spread on a baking sheet in a single layer.
3. Roast 20-25 minutes until golden and crisp.
4. In the last 5 minutes, drizzle with balsamic vinegar and return to the oven; finish with a light maple syrup if you like.
5. Serve warm for maximum crunch and glaze sheen.
FAQs:
– Can I make this ahead of time? Yes. Reheat briefly to revive crispness.
– Can I use a different glaze? Try a touch of honey or a splash of pomegranate molasses for a different tang.
Roasted Brussels Sprouts with Balsamic Glaze
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2. Brussels Sprout Salad with Lemon Tahini Dressing
Looking for a bright, crunchy side that feels summery all year? This salad uses thinly sliced sprouts as a crisp base, topped with a tangy, nutty lemon tahini dressing. It’s quick, refreshing, and surprisingly hearty for a raw salad.
Ingredients:
– 1 lb Brussels sprouts, thinly sliced
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/4 cup pumpkin seeds
– 1/4 cup tahini
– Juice of 1 lemon
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine sliced Brussels sprouts, tomatoes, cucumber, and pumpkin seeds.
2. In a small bowl, whisk tahini, lemon juice, salt, and pepper until smooth; thin with water if needed.
3. Drizzle dressing over the salad and toss to coat.
4. Serve immediately for the freshest bite, or chill briefly to meld flavors.
FAQs:
– Can I use pre-shredded sprouts? Yes, it speeds things up but raw texture changes slightly.
– Can I add avocado for creaminess? Absolutely; it pairs nicely with the lemony dressing.
Brussels Sprout Salad with Lemon Tahini Dressing
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3. Sautéed Brussels Sprouts with Garlic and Almonds
In a hot skillet, these sprouts transform from pale greens to savory, crisp bites. Garlic adds aroma, while almonds bring toasty crunch and a touch of richness. It’s a 15-minute side that tastes like a comfort dish.
Ingredients:
– 1 lb Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 3 garlic cloves, minced
– 1/4 cup sliced almonds
– Salt to taste
Instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add Brussels sprouts and cook 5 minutes, stirring occasionally.
3. Add garlic and almonds; cook 5-6 minutes more until tender and almonds are golden.
4. Season with salt and serve warm.
FAQs:
– Can I use other nuts? Yes, cashews or walnuts work well too.
– Can I reduce the oil for a lighter version? Yes; use 1 tablespoon and add a splash of water to finish the sauté.
Fun fact: in just 15 minutes, sautéed Brussels sprouts transform from pale greens into savory, crispy bites. Garlic aroma and almond crunch turn a simple side into a crowd-pleasing moment—perfect for vegan brussel sprout recipes you’ll crave.
Sautéed Brussels Sprouts with Garlic and Almonds
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4. Maple-Glazed Brussels Sprouts with Pomegranate Seeds
Sweet meets tart in a festive glaze that makes Brussels sprouts feel celebratory. Roasting caramelizes the veg, while pomegranate seeds add a juicy pop of color and brightness. It’s a show-stopping side that’s as tasty as it is pretty.
Ingredients:
– 1 lb Brussels sprouts, halved
– 2 tablespoons olive oil
– 2 tablespoons maple syrup
– 1/4 cup pomegranate seeds
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sprouts with olive oil and salt; spread on a baking sheet.
3. Roast 20 minutes, then drizzle maple syrup and roast 5 more minutes until caramelized.
4. Remove from oven and sprinkle with pomegranate seeds before serving.
FAQs:
– Can I swap maple for honey? Use maple for a vegan option, or honey if you’re not vegan.
– Can I prepare ahead? Roast sprouts then reheat gently before serving.
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5. Vegan Brussels Sprout Tacos
Taco night gets a veggie upgrade with roasted Brussels sprouts tucked into warm tortillas. Top with salsa, avocado, and a squeeze of lime for a bright, satisfying bite. It’s a fun, flavorful way to enjoy greens as a main or a lively side.
Ingredients:
– 1 lb Brussels sprouts, halved
– 8 corn tortillas
– 1 avocado, sliced
– 1 cup fresh salsa
– 2 tablespoons olive oil
– Lime wedges for serving
Instructions:
1. Preheat oven to 400°F (200°C) and roast sprouts with oil and a pinch of salt for 20 minutes until crispy.
2. Warm tortillas on a dry skillet or in the oven.
3. Assemble tacos with roasted sprouts, salsa, and avocado.
4. Squeeze lime over the top and serve.
FAQs:
– Can I add beans for more protein? Yes; black beans or refried beans work well.
– Are these gluten-free? Yes if you use corn tortillas.
Vegan Brussels Sprout Tacos
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6. Brussels Sprouts and Quinoa Bowl
A hearty bowl that feeds both body and flavor. Roasted sprouts mingle with fluffy quinoa and crisp peppers, while a lemony vinaigrette brightens every bite. It’s easy to customize with toppings you love and makes a great lunch option.
Ingredients:
– 1 lb Brussels sprouts, halved
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 bell pepper, diced
– 1/4 cup lemon juice
– 3 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C) and roast Brussels sprouts for 20-25 minutes.
2. Cook quinoa in vegetable broth per package instructions.
3. In a bowl, combine quinoa, roasted sprouts, and diced pepper.
4. Drizzle with lemon juice and olive oil; toss to coat.
5. Serve warm or at room temperature.
FAQs:
– Can I add chickpeas for extra protein? Yes.
– Can this be meal-prepped? Yes; keep components separate until serving.
Fun fact: this vegan brussel sprout recipes bowl stacks protein from quinoa and fiber from sprouts. Roast, toss with pepper and lemon, and you’ve got lunch you can actually look forward to.
Brussels Sprouts and Quinoa Bowl
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7. Brussels Sprouts Slaw with Vegan Creamy Dressing
A fresh take on slaw built with shredded Brussels sprouts and a silky cashew dressing. Crunchy veggies meet a tangy, creamy bite that’s perfect for picnics or BBQs. It’s easy to make and keeps well, so you can prep ahead with confidence.
Ingredients:
– 1 lb Brussels sprouts, shredded
– 1 carrot, grated
– 1/2 cup soaked cashews
– 1/4 cup almond milk
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, mix shredded sprouts and grated carrot.
2. In a blender, combine soaked cashews, almond milk, vinegar, salt, and pepper; blend until smooth.
3. Drizzle dressing over the slaw and toss to combine.
4. Chill for 30 minutes for best flavor before serving.
FAQs:
– Can I use other nuts? Yes, walnuts or almonds work well.
– Can I skip the cashews for a dairy-free alternative? You can use a light coconut yogurt for a similar texture.
Brussels Sprouts Slaw with Vegan Creamy Dressing
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8. Brussels Sprouts and Sweet Potato Hash
Cozy and colorful, this hash is a brunch-friendly crowd-pleaser. Roasted sweet potatoes meet caramelized sprouts, with onion adding sweetness and depth. It’s one-pan easy and delicious with a dollop of avocado or a sprinkle of nutritional yeast.
Ingredients:
– 1 lb Brussels sprouts, halved
– 2 medium sweet potatoes, diced
– 1 onion, diced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a skillet, heat olive oil over medium heat.
2. Sauté sweet potatoes and onion for about 10 minutes until softened.
3. Add Brussels sprouts and cook 15-20 minutes more, until tender and caramelized.
4. Serve warm with avocado or nutritional yeast.
FAQs:
– Can I add spices? Cumin or smoked paprika work nicely.
– Can I prep ahead? Reheat gently on the stove.
Fun fact: vegan brussel sprout recipes like this hash prove one-pan meals cut cleanup time by up to 50%. With roasted sweet potatoes and caramelized sprouts, you get brunch-worthy flavor in under 25 minutes—no fuss, all flavor.
Brussels Sprouts and Sweet Potato Hash
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9. Stuffed Brussels Sprouts with Quinoa and Veggies
These stuffed sprouts turn a humble veggie into a satisfying small-plate option. Filling each leaf with quinoa, diced vegetables, and seasoning creates a savory bite that’s both colorful and wholesome. Baking lets the flavors meld and the leaves caramelize slightly.
Ingredients:
– 12 large Brussels sprouts
– 1 cup cooked quinoa
– 1 bell pepper, diced
– 1/4 cup onion, diced
– 1 teaspoon Italian seasoning
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Carefully hollow out sprouts, keeping leaves intact.
3. In a bowl, mix quinoa, vegetables, and Italian seasoning.
4. Stuff each sprout with the filling and drizzle with olive oil.
5. Bake 30 minutes until heated through and slightly crispy.
6. Serve immediately.
FAQs:
– Can I use rice instead of quinoa? Yes; adjust cooking time accordingly.
– Can I prep these ahead? Stuffed sprouts can be made a day ahead and baked before serving.
Stuffed Brussels Sprouts with Quinoa and Veggies
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10. Brussels Sprouts Pasta Salad
A satisfying pasta salad that puts Brussels sprouts front and center. Tossed with a light olive oil and lemon dressing, it’s bright, filling, and perfect for potlucks. Nuts and dried fruit add texture and a touch of sweetness that pairs with the tangy dressing.
Ingredients:
– 8 oz pasta of your choice
– 1 lb Brussels sprouts, thinly sliced
– 1/4 cup walnuts, chopped
– 1/4 cup dried cranberries
– 1/4 cup olive oil
– Juice of 1 lemon
Instructions:
1. Cook pasta according to package instructions; drain and cool slightly.
2. In a large bowl, combine pasta, sprouts, walnuts, and cranberries.
3. Whisk olive oil and lemon juice; pour over and toss to coat.
4. Serve chilled or at room temperature.
FAQs:
– Can I use gluten-free pasta? Yes; it works well here.
– Can I swap walnuts for almonds or pecans? Absolutely.
Brussels Sprouts Pasta Salad
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Brussels sprouts can truly shine in countless delicious ways!
From salads and tacos to roasted and stuffed varieties, these vegan Brussels sprout recipes not only deliver on flavor but also on nutrition. Each dish is simple to prepare, making it easy to incorporate healthy plant-based sides into any meal. Share these fresh and flavorful ideas with friends and family, and watch them fall in love with this underrated vegetable!
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Frequently Asked Questions
Question: What are some easy vegan brussel sprout recipes I can use as side dishes?
Roasting is a simple, reliable method. Toss halved Brussels sprouts with 1–2 tbsp olive oil, salt, and pepper, then roast at 425°F (220°C) for 20–25 minutes until the edges are crisp. Finish with a squeeze of lemon or a quick balsamic glaze. For more flavor, add toasted almonds, pecans, or dried cranberries. These options are perfect examples of easy Brussels sprout recipes and vegan side dishes in the vegan brussel sprout recipes lineup. If you want a warmer twist, mix in roasted chickpeas for a quick nutritious vegetable recipe that stays plant-based and satisfying.
Question: How can I make vegan Brussels sprout salads that are both healthy and protein-rich?
Turn shaved Brussels sprouts into a hearty salad by adding protein like chickpeas, quinoa, or lentils. Toss with a bright lemon-dijon or tahini dressing, and sprinkle on hemp seeds, pumpkin seeds, or nutritional yeast for extra protein. Add toppings like roasted sweet potatoes or avocado for balance. This keeps you in the realm of plant-based sides and healthy Brussels sprout dishes while staying true to vegan brussel sprout recipes.
Question: What are some tasty plant-based side dishes with Brussels sprouts that kids will actually enjoy?
Sweet and savory wins with kids. Try a maple-mustard glaze or a light honey alternative, then toss in apples or dried cranberries for a touch of sweetness. Top with crunchy walnuts or pecans for texture. This approach keeps the dish vegan side dishes and plant-based sides appealing, while showing how vegan brussel sprout recipes can be kid-friendly and flavorful.
Question: What techniques help reduce bitterness in Brussels sprouts for healthy Brussels sprout dishes?
Freshness matters: pick firm, compact sprouts and trim the stem. Slice or shave them thin, then blanch for 1–2 minutes to soften. Dry thoroughly and roast at a high heat (around 425–450°F / 220–230°C) until edges are caramelized. Finish with a touch of sweetness like maple or apples, and a splash of acid (lemon juice or vinegar) to balance bitterness. These tips are perfect for healthy Brussels sprout dishes and vegan brussel sprout recipes.
Question: How can I batch-prep vegan side dishes using Brussels sprouts for the week?
Prep once, enjoy all week. Wash and trim sprouts, then roast a big batch on sheet pans at 425°F (220°C) for 20–25 minutes. Keep roasted sprouts separate from dressings. Make a versatile vinaigrette or tahini dressing ahead of time. Store both in airtight containers for up to 4 days, then assemble bowls as plant-based sides or vegan side dishes for quick meals. Reheat in the oven or air fryer to regain crispness.
Related Topics
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