This recipe is not vegan, but if I could find a nut based part I liked, it could work.
Preheat your oven to 400º and line a large baking sheet with parchment paper.
Pat the Brussels sprouts dry with paper towels and place in a large bowl.
- Brussels sprouts, trimmed, halved, and rinsed
Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper. Toss gently to coat the Brussels sprouts evenly.
- 3 tablespoons olive oil (or melted butter)
- 1/2 teaspoon salt and freshly cracked black pepper
- 1 teaspoon Italian seasoning
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan cheese, or to taste
Note: Some recipes also mix in bread crumbs!
Place the Brussels sprouts on the prepared baking sheet, spreading evenly into one layer.
Bake the parmesan Brussels sprouts on the center rack for 25 to 30 minutes – Adjust the time depending on your oven, the vegetables should be golden brown.
Transfer the roasted parmesan Brussels sprouts to a large serving bowl and sprinkle with fresh chopped parsley if you like.