Vegan Brussels Sprouts Recipe

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The best Vegan Brussels sprouts recipe: cooked until tender on the inside, crisp and lightly charred on the outside, with just enough seasoning to celebrate the delicious simplicity of brussels sprouts!

Closeup photo of this vegan brussels sprouts recipe on a plate this recipe

Vegan Brussels Sprouts Recipe

Craving the perfect vegan brussel sprout recipe? Wait a minute, did I actually mean vegan brussels sprouts recipe?! There, that’s better. This recipe celebrates the delicious simplicity of brussels sprouts with a touch of salt and pepper for savory satisfaction, and a sprinkle of nutritional yeast for a taste of umami. 

Ingredients & Substitutions

All you need are 4-5 basic pantry ingredients to make this simply delicious vegan brussels sprouts recipe. You can also customize the recipe to your liking with the substitutions listed below:

  • Brussels sprouts – make sure to use Brussels sprouts that are fresh and don’t have browned leaves. If need be, peel and discard any weird-looking bits. Use your judgement to ensure fresh, safe ingredients.
  • Olive oil – can be substituted with another cooking oil, like avocado oil.
  • Nutritional yeast – you can skip this altogether if you dislike nutritional yeast. For a flavor boost, you can try sprinkling some garlic salt or paprika over your vegan brussels sprouts once they’re done baking.
  • Salt and pepper – use as much as as little as you’d like. I used ¼ teaspoon of salt and a pinch of pepper. You can double that or even halve it.
vegan brussel sprout recipe served on a table with napkins and utensils 

Are Brussels Sprouts Vegan?

Yes, brussels sprouts are naturally vegan. However, many recipes make Brussels sprouts with dairy-based butter, or other animal products. Today’s vegan brussels sprouts recipe is made with olive oil and nutritional yeast and without any animal products, thereby making it vegan.

Are Brussels Sprouts a Veggie?

Yes, brussels sprouts are a veggie. In fact, brussels sprouts are categorized as the same kind of vegetables as cauliflower, cabbage, kale, broccoli, and collard greens. All these vegetables are classified as cruciferous vegetables, which all owe their unique smell and flavor to glucosinolate, a phytochemical. [1]

How to Make Vegan Brussels Sprouts

Don’t worry, we’ll go over exactly how to make vegan brussels sprouts step-by-step, with photos to help you along.

Preheat the oven to 400°F. Then, line a large baking sheet with lightly greased foil or parchment paper.

Then, wash brussels sprouts and pat dry. Trim off the ends, and then slice each one in half.

Next, pour the prepared brussels sprouts into a large mixing bowl.

Two photos showing how to make vegan brussels sprouts recipe – trimming and preparing brussels sprouts 

Drizzle olive oil, nutritional yeast, salt and pepper over the brussels sprouts. Toss everything to coat.

Two photos showing how to make vegan brussels sprouts recipe – adding seasonings and oil then coating

Now, transfer the seasoned brussels sprouts onto the prepared baking sheet.

two hands pouring bowl of vegetables onto baking sheet

Spread into an even layer, with a bit of space in between for air to come through. Then, remove any stray leaves to avoid burning them.

Two photos showing how to make vegan brussels sprouts recipe – removing loose leaves from baking sheet

Bake for 15 minutes, then stir and flip everything. Add in the loose eaves from before, then bake for about 18 more minutes until crisp on the exterior, tender on the interior.

Two photos showing how to make this recipe – finished recipe with closeup to show texture

Serve and enjoy the very best vegan brussels sprouts recipe! Feel free to add more salt and pepper to taste. 

Celebrating the simplicity of brussels sprouts. A touch of salt and pepper for savory satisfaction; nutritional yeast for a taste of umami.

closeup photo of this recipe on a lined baking sheet

Storing & Freezing This Vegan Brussels Sprouts Recipe

In the Refrigerator

While this vegan brussel sprout recipe is best served immediately, you can also cool, then store them in the refrigerator for 1-3 days. Make sure to keep this vegetable side dish in an airtight container and heat before serving.s

In the Freezer

I don’t recommend storing this vegan brussels sprouts recipe in the freezer. It’s best served day of. However, if you don’t mind your veggies a bit soggy, go ahead and cool Brussels sprouts completely, then store in the freezer for 1-3 weeks.

What to Serve with Brussels Sprouts (Vegan)

finished recipe served on a plate on a gold rack 

Tools You Need for this Vegan Brussels Sprouts Recipe

Everyday I’m Brusselin’

I used to absolutely despise brussels sprouts! But really, I’d never even eaten them! (Blame TV). Now, I’m a huge fan, and I hope you will be too with my vegan brussels sprouts recipe. 🙂

If you make and enjoy my recipe, be sure to take a picture and post it on Instagram and Facebook using the tags @beamingbaker and #beamingbaker to let me know. It means the world to me. Wishing you and your loved ones a truly joyful holiday season…

Sending you all my love and maybe even a dove, xo Demeter ❤️

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closeup photo of vegan brussels sprouts recipe

Vegan Brussels Sprouts Recipe

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Description

The best Vegan Brussels sprouts recipe: cooked until tender on the inside, crisp and lightly charred on the outside, seasoned to perfection.

Ingredients

Units Scale

Tools Needed

Ingredients

  • 2 lbs. Brussels sprouts (about 5 cups)
  • 3 tablespoons olive oil, or cooking oil of choice
  • 1 tablespoon nutritional yeast
  • Salt and pepper

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with foil. Lightly grease.
  2. Wash Brussels sprouts and pat dry with a towel. Trim off the ends, then slice each Brussels sprout in half.
  3. Add Brussels sprouts to a large mixing bowl. Drizzle with 3 tablespoons oil, nutritional yeast, ¼ teaspoon salt and a pinch of pepper. Use more or less salt as desired. Toss Brussels sprouts thoroughly, until well coated.
  4. Transfer Brussels sprouts to the prepared baking sheet, making sure to spread sprouts into an even layer. Remove any stray Brussels sprouts leaves as they’ll burn if baked for the entire duration of the cook time. You’ll add these in later.
  5. Bake for 15 minutes.
  6. Stir and flip so everything is evenly baked. Add in the loose leaves you picked out earlier.
  7. Bake for an additional 15-20 minutes (mine took 18 minutes), being careful not to deeply char too many of the Brussels sprouts.
  8. Total bake time: 30-35 minutes for tender, crisp texture. If you like it softer on the inside and more charred on the outside, go ahead and tack on an additional 5 minutes. Mine took a total of 33 minutes.
  9. Once cool enough to safely test, add salt and pepper to taste, if needed. Transfer to a serving dish and enjoy!

Equipment

Notes

Storing Instructions: Best served immediately. If needed, cool completely and store in an airtight container in the refrigerator for 1-3 days.

How to make Vegan: This recipe is naturally vegan.

How to make Gluten Free: This recipe is naturally gluten free.

  • Prep Time: 5 minutes
  • Cook Time: 33 minutes
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American

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