Smoky Vegan Brussels Sprouts Recipe + Tips for Roasting Perfect Brussels Sprouts

Today’s smoky vegan Brussels sprouts recipe makes a fantastic plant based side dish for Thanksgiving dinner or a simple weeknight meal. These roasted vegan Brussels sprouts are made without vinegar or cranberries, and can be ready in under 20 minutes.

Even if you’ve always avoided eating Brussels sprouts, you’ll be reaching for seconds! Gluten free, soy free, vegetarian and vegan-friendly.

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I’ve been making these smoky vegan brussels sprouts for years. Even though brussels sprouts are considered a fall/winter vegetable, I still make them regardless of the season.

Unlike a lot of brussels sprouts recipes online, my brussel sprouts are made without balsamic vinegar, cranberries, or walnuts, which makes them allergy-frendly.

You’ll love their rich, smoky, and distinctly umami flavor achieved without any animal products.

If you’re looking for unique meatless brussel sprout recipes for Thanksgiving or Christmas, look no further!

With my tips for roasting perfect brussels sprouts below, you’ll have an amazing vegan side dish that everyone will rave about!

For even more vegan side dish recipes for Thanksgiving, check out my slow cooker Southern collard greens, easy balsamic sauteed kale and onions, easy 5-ingredient vegan mashed potatoes, simple roasted butternut squash (can be made Italian or Indian-style).

Want to try unusual but still delicious vegan side dishes for holidays and beyond? Check out my easy 4-ingredient gluten free buffalo cauliflower and gingered broccoli and cauliflower.

Tips for Roasting Perfect Brussels Sprouts

I 100% believe that the best way to cook brussels sprouts is by roasting them.

I find that other methods (sauteeing, air frying, etc.) often result in unevenly cooked sprouts: the outer layers may start getting burnt before the insides soften, or the sprouts get too mushy throughout.

Maybe you’ve tried roasting brussels sprouts before but didn’t love the results? Follow my tips to avoid disappointment in the future!

Trim Your Brussels Sprouts Right

Rinse your brussel sprouts and pat them dry. If you bought them loose (not on a stalk), gently cut off the dried-up bottom of each sprout. Be careful not to cut off too much, or the outer leaves will fall off.

(If you’ve cut the sprouts straight from the stalk, the cut will still be fresh, so no need to trim it further.)

Next, cut the sprouts in half lengthwise. Now comes a tedious yet important part: cutting out the core that the Brussels sprout leaves are attached to.

Using a paring knife, make a small diagonal cut into the core of each sprout half, about 3-4 millimeters deep (step 1 in the image below). Repeat on the other side. Don’t cut too deep – you only need to remove a small triangular sliver of the core without cutting into the leaves.

Once the sliver is removed, your sprout will look like step 2 in the image above.

Note that if you’re pressed for time (or just don’t feel like it), you don’t have to cut out the core. However, if you do it, this will improve the texture of roasted Brussels sprouts quite a bit since the core is usually the last thing to soften during roasting, and often stays tough even when the leaves have burned or turned into mush.

For more plant-based holiday inspiration, check out my post with 80+ vegan Thanksgiving recipes to please a crowd, and 50+ delicious vegan Christmas dinner main course recipes.

Arrange Them Cut Face Down on a Greased Baking Sheet

This creates a trap for the inner moisture of each sprout half. The moisture will help the inner leaves get perfectly tender while the cut side gets nicely charred and the outer leaves become crispy.

Apply the seasonings (see what I’m using for my smoky Brussels sprouts in the recipe card), then set them face down on a greased baking sheet like I did below. Don’t use parchment paper or silicone liners because they’ll prevent the cut side from getting charred.

Roast Your Brussels Sprouts at 425° F

Your oven needs to be quite hot to kickstart the inner steaming of the sprouts. At the same time, it shouldn’t be so hot that the sprouts burn before they get a chance to become tender.

I love throwing together a batch of Brussels sprouts roasted this way, and serving them with my easy 20-minute vegan mashed potatoes.

This is one of the 23 kid friendly vegan recipes from this blog that have been approved by my 2 year-old toddler.

How to Make Smoky Roasted Vegan Brussels Sprouts

My smoky vegan Brussels sprouts recipe follows the trimming and roasting steps outlined above.

Once the sprouts have been trimmed (see how to do that here), I toss them with smoked paprika, granulated garlic, dried thyme, a pinch of cayenne pepper, nutritional yeast, salt, and pepper. Then I add maple syrup and oil.

After that, I spread the seasoned Brussels sprouts on a greased baking sheet cut side down. A few detached sprout leaves are OK – they’ll make delicious sprout chips later.

I roast the sprouts in the oven for about 12 minutes at 425° F, then toss them. Some sprouts will stay cut side down, and other will face up – that’s ok.

I put the baking sheet back in the oven, and roast them for another 4-5 minutes until the sprouts become tender on the inside and crispy on the outside. If the detached sprout leaves start becoming too burnt, I take them off the tray before the rest of the sprouts are done.

Also see my tips for surviving your first Thanksgiving as a vegan.

Why Do Most People Hate Brussels Sprouts?

Brussels sprouts get a bad rap even among the most devoted vegetable lovers, but if we look closer, we’ll see that this happens for two reasons.

First, most people just haven’t found a good way to cook them. We’ve all tried boiling, sauteing, pan-frying, roasting them – yet the sprouts still retain their off-putting sulfuric flavor and a weird texture.

Second, as this article from The Guardian suggests, some people are genetically predisposed to hating the flavor of Brussels sprouts. Some of us are born with a special gene that causes us to be bothered by some components of brassica vegetables (such as Brussels sprouts).

A similar thing is the reason for why some of us hate cilantro.

While I can’t help you change your genes, I can definitely give you some pointers for the best way to cook Brussels sprouts.

Use these tips to make my smoky vegan Brussels sprouts recipe, and you’ll be amazed at their rich, umami flavor and fantastic texture: crispy on the outside, and perfectly tender on the inside. Yum!

Continue to Content

Yield: 5 servings

Smoky Vegan Brussels Sprouts Recipe

Print

This smoky vegan Brussels sprouts recipe yields deliciously smoky roasted Brussel sprouts with a distinctly umami flavor. A gluten free, dairy free, egg free, and meat free vegan recipe.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

• 5 cups fresh Brussels sprouts
• 1 tsp smoked paprika
• 1 tsp granulated garlic
• 1/2 tsp dried thyme
• 1 Tbsp nutritional yeast
• dash cayenne (optional)
• Salt, pepper to taste
• 1 Tbsp pure maple syrup
• 1 tsp oil (see notes*)

Instructions

1. Preheat the oven to 425° F. Lightly grease a baking sheet.
2. Wash and trim the Brussels sprouts, cut in half lengthwise. In a large bowl, toss the sprouts with all the seasonings (smoked paprika through salt and pepper).
3. Pour maple syrup and oil (or spray with oil spray for a low-oil version) over the sprouts, toss well.
4. Arrange Brussels sprouts on the greased baking sheet CUT SIDES DOWN. A few detached sprout leaves are OK - they'll make delicious sprout chips later.
5. Bake for 12 minutes, then toss and bake another 4-5 minutes until the sprouts are tender on the inside, and crispy on the outside. (You may need to remove the detached sprout leaves to prevent them from burning.)
6. Serve with your favorite seasonal comfort foods. Enjoy!

Notes

*I prefer using avocado oil because it has a high smoke point, but feel free to use olive or vegetable oil. For low-oil version, use an avocado or olive oil spray to lightly coat the sprouts.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!

• 
  AirBake Insulated Cookie Sheets, 2 Pc Set, 16 x 14 in
• 
  Coombs Family Farms Organic Maple Syrup, Grade A, 32 Ounce Jug
• 
  100% Pure Avocado Oil Spray by Chosen Foods, 4.7 oz, for High-Heat Cooking

Nutrition Information:

Yield:

5

Serving Size:

1 cup
Amount Per Serving: Calories: 85Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 151mgCarbohydrates: 15gFiber: 5gSugar: 5gProtein: 5g

Please note that the provided nutritional information data is approximate.

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I hope you enjoy these roasted vegan brussel sprouts recipe as much as we do in our family!

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Alina Zavatsky - Vegan Runner Eats

Alina Zavatsky is a vegan of 12+ years, a passionate blogger, YouTuber, and a mom. She helps new vegans and their families navigate a vegan diet and lifestyle in a sustainable and enjoyable way. Check out her new vegan meal planning app, Veg Easy, designed to make meal planning a breeze for everyone.

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