who is on the quest for holiday side dishes right now? if that’s you, then i’ve got ya completely covered! The Ultimate Vegan Baked Brussels Sprouts are what dreams are made of and they’re super easy to put together. the sauce is what makes this recipe everything and more.
ever made a sauce and just wanted to lick the bowl clean? well, that’s this recipe.
the sauce that i made is peanut based and wow, it’s bursting at the seams with all kinds of flavor.
if you don’t want to use peanuts or can’t have them, almond butter or sun butter would be great alternatives.
there’s a slightly sweet component from maple syrup, we’re only going to use two tbsp total here.
honestly, it’s really necessary that the sauce has a little bit of sweetness to balance out the salty flavor and compliment the peanut butter.
you’re going to either want to use Tamari here or liquid aminos, this will provide a delicious salty flavor. either of those will work!
you could even use soy sauce but to keep things gluten free, a GF Tamari sauce or Bragg liquid aminos are my go-tos.
to reach the ultimate texture on the brussels sprouts, you’re going to steam them first and then bake.
they need to steam about 10 minutes just to tenderize a bit and then the sauce is added.
the total baking time is about 25 minutes at 400 and the brussels sprouts reach tender, yet crispy perfection.
baking them with the sauce is a game changer. ah, it almost caramelizes and becomes so incredibly delicious.
the maple syrup makes the sauce a little sticky too. you just think you’re eating something unhealthy but in reality they’re so good for you!
if you’re looking for some other delicious vegan side dishes, check out these recipes from my blog!
are you going to make The Ultimate Vegan Baked Brussels Sprouts?!
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The Ultimate Vegan Baked Brussels SproutsDifficulty: Easy
28 ounces Brussels sprouts (discard hard bottom and cut in half)
1/2 cup peanut butter (can use creamy or crunchy)
2 tbsp maple syrup
3 tbsp tamari
1/2 tbsp dijon mustard
1 tsp hot sauce
1 tsp garlic powder
1/2 tbsp onion powder
2-3 tbsp water to thin out the sauce
- preheat the oven to 400 degrees.
- steam the brussels sprouts in about 1 inch of water for 10 minutes and drain them.
- then, whisk the sauce ingredients together and pour over the brussels sprouts. combine well and make sure all of them are evenly coated.
- place on a parchment lined baking tray and bake at 400 degrees for 25 minutes.
- serve warm and store in the fridge in an airtight container.