Brussels Sprouts - Garlic Parmesan Roasted

Recipe Inspiration Source:  Eatwell 101

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.

 

Sausage (Vegan) & Sprouts Sheet Pan Dinner

Recipe Inspiration Source:  Kroger

This came in one of their coupon flyers.  It looked interesting.  I subbed vegan sausage for regular.  Oil can be omitted.  It turned out pretty good. 

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/4 teaspoon ground pepper
• Sausage - Vegan Smoked, sliced into ¾” segments - Field Roast is a good brand!
• Potatoes - petite, halved
• Brussels sprouts, ends and outer leaves removed, halved
• 1/2 red onion, chopped

OPTIONAL:

• sliced apples, pistachios, craisins

Because of this recipe, I did a little research on vegan sausages.  

This one was rated well and it tasted pretty close to the real thing.  

It's best in recipes rather than alone.

We got the smoked apple sage flavor.

Preheat oven to 400°F.

In small bowl, whisk together oil, garlic, thyme, salt and pepper. Set aside.

On sheet pan, arrange sausage, potatoes, Brussels sprouts and onion. 

Drizzle with oil mixture; toss to coat.

Bake 30 minutes, tossing halfway through, until vegetables are tender.

Salad - Brussels, Kale, Apple & Pecans

Recipe Inspiration Sources:  
Ambitious Kitchen
Epicurious

My friend, Brenda, shared this recipe.  She made it for Easter and said it was wonderful. She's right!!!

It called for cheese, which I skipped since I don't do dairy.  The original recipe also called for 1/4 cup of oil.  I looked up lots of other similar recipes.  They all used some amount of oil.  The first time making this I used 1 TBSP of oil, but I believe it will be just fine with none.

This recipe is a definite keeper!!!

Dressing, option 1:

• 1 tbsp extra virgin olive oil  or none!
• freshly squeezed lemon juice - 1 lemon
• garlic, minced
• maple syrup to taste
• salt & pepper

More options:

• 1 tbsp apple cider vinegar
• some sites also add - 1 tsp Dijon mustard

For the salad:

• 1 pound brussels sprouts, trimmed, loose leaves removed and thinly shredded
• 1 bunch of tuscan kale, stems removed and leaves finely chopped into ribbons
• 2 crisp apples, cored and thinly sliced  (SweeTango, Honeycrisp, Pink Lady)
• 1/2 cup dried cranberries
• 1/3 cup candied pecans, chopped  (Epicurious recommends hazelnuts)

More Salad Options:

• 6 radishes, halved, thinly sliced
• 2 tablespoons finely chopped shallot (about 1 medium)
• 1 small garlic clove, finely grated

The food processor is definitely worth getting out for this recipe!!!

INSTRUCTIONS

Candy the nuts - Toss with maple syrup, then bake at 350 for 8 to 10 minutes.

In a medium bowl, whisk together the dressing ingredients.

Shred the brussels sprouts and kale in a food processor.

In a separate large bowl, toss together shredded brussels sprouts and kale with your hands.

Add about 3/4 of the dressing, and use your hands to massage dressing into greens for about 5 minutes.  Taste and add more dressing as needed (you may not need all of it).  Reserve any leftover dressing for another use.

Cover and refrigerate for at least one hour or up to overnight to allow for dressing to soak into the the kale and brussels.   It’s actually best when made a day ahead of time so the flavors of the dressing can sink into the kale and brussels!

Once ready to serve, toss in apple slices, dried cranberries and chopped candied pecans. Season with freshly ground black pepper.

Finally, garnish with crumbled cheese.

Makes about 6 servings.


Do Ahead (as described on Epicurious)

• Dressing can be prepared 3 days ahead; cover and chill. 
• Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. 
• Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. 
• Salad can be tossed together 30 minutes ahead; keep at room temperature.

Brussels Sprouts - Roasted with Apples

Recipe Inspiration Source:  Cadry's Kitchen (great food photos on her site!)

I have altered/simplified the original recipe, which is no doubt really good.  It always seemed like I was using onions in other recipes at the same meal, so the extra step and ingredients seemed unnecessary.

I served it with Mujadarra and carrots.

• Brussels sprouts,  sliced in half length-wise with ends removed
• 1 large apple 
• neutral-flavored oil, divided
• Salt to taste
• maple syrup 
• craisins - I use a small box and that's the perfect amount
• roasted pistachio halves and pieces I use unsalted. If using salted, adjust other salt in recipe accordingly

1. Preheat oven to 450 degrees.  (Or as low as 400 if you don't want them to be so crispy and caramelized.)
2. Cut up Brussels and apples and put in a bowl. 
3. Mix in a tiny bit of oil and maple syrup and maybe a pinch of salt.
4. Put the mix on a parchment paper lined baking sheet and sprinkle in craisins and pistachios. Spread everything evenly across the baking sheet, being careful not to overcrowd.
5. Roast Brussels sprouts and apples for 25-30 minutes, stopping once to flip. 
6. Don't flip the Brussels sprouts until they are nicely brown on one side. Brussels sprouts can vary in size and cooking time. They are done when they can easily be pierced with a fork. If necessary, roast for 5 to 10 minutes more.

I know the pistachios were meant to be added in later, but I put them right on the baking pan with the Brussels and apples.  I was afraid they'd be overcooked, but they were delicious.

A similar recipe on A Beautiful Plate calls for butternut squash instead of apples.  - Once the Brussels sprouts and butternut squash are roasted, they are tossed with a light and simple Dijon vinaigrette made up of only three ingredients: sweet rice vinegar, Dijon mustard, and olive oil. It could not be easier to throw together. The recipe makes just enough dressing to very thinly coat all of the roasted vegetables. As in, you’ll barely be able to tell that the vegetables are dressed, but it gives the dish that little kick of flavor that totally takes it over the top.

Brussels Sprouts - in the Air Fryer or Oven

FROZEN Brussels Sprouts in the Air Fryer

Main Source: Whole Lotta Yum

The best way to cook Brussels sprouts in the air fryer is to use FROZEN ones! Frozen ones cook more evenly than fresh.

PREP

Grease the air fryer basket with a little avocado oil.  

In a medium-sized bowl combine the frozen Brussel sprouts, 2 tsp olive oil, sea salt, and pepper.  You don’t have to chop or slice the sprouts. 

LOAD THE BASKET

Do not over-crowd. If cooking lots of sprouts, consider cooking in batches. You will get the best results if you lay the Brussel sprouts in a single layer with space around each piece. If you stack, they might not get as crispy or browned.

Feel free to mix in other vegetables -mushrooms, onions, or butternut squash pieces, OR fruits - apples or pears are nice.

COOKING 

You are looking for the sprouts to be brown and crispy on the outside and soft on the insides. Brussel sprouts are technically soft and cooked through in less than 17 minutes, however, they still have some bitterness. Cooking them until they are slightly charred brings out the caramelization and reduces bitterness. Recommended cooking temperatures and times varied-

390 for 14 minutes 

375 or 380 for 20 minutes

When using a basket style air fryer, shake the sprouts EVERY 5 MINUTES!

FLAVOR OPTIONS 

 

Toss with cooked and chopped bacon.

Mix in maple syrup and cinnamon.

Stir in some melted butter and parmesan cheese.

Drizzle with a honey balsamic glaze. 

Toss with garlic powder and a squeeze of lemon.

Mix with some olive oil and fresh herbs.

ROASTED 

So you think you hate Brussels sprouts? Then try roasting them! OMG! They're actually sweet because the sugars caramelize in the roasting process. But the best part? They're easy!

Cut sprouts in half and peel off the tough outer leaves. 

Toss with a little salt, pepper and broth.   

Avoid olive oil. Interesting - in looking over a number of Whole Foods Plant Based brussels sprouts recipes, I realized that most of them simply skip the oil. They still turn out great. 

Extras, like coconut aminos, are nice, too. 

Roast them at 375 degrees until they're caramelized and tender - 20-30 minutes. (or 20 minutes in 450 degree preheated oven.

TIP: throw in some pecans towards the last few minutes! The toasted pecans make a great addition.

BREADED - Stovetop, then finished off in oven

• 1 1/2 pounds Brussels sprouts
• 1 teaspoon salt
• 4 tablespoons broth
• 4 tablespoons Nutritional Yeast
• 4 tablespoons dried bread crumbs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon seasoning salt

1. Wash and trim Brussels sprouts. Cut an "X", about 1/8 inch deep in the stem of the sprouts, (this helps cook the sprouts more evenly and quickly).
2. In a medium-size pan (preferably one that is ovenproof), cover Brussels sprouts with water, add salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
3. Place sprouts in a small casserole dish. Sprinkle broth over the sprouts and mix well to coat.
4. Combine Nutritional Yeast dried bread crumbs, garlic powder, black pepper, seasoning salt and remaining broth and mix well; sprinkle mixture over sprouts.
5. Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

Brussels Sprouts - Stovetop with Toasted Pecan & Coconut Milk

Photo taken during the first step (in the skillet).
They are still soggy at this point.
This photo was taken before I discovered a similar recipe that called for cranberries.

This recipe calls for stovetop first, then baking.  Use a skillet that is oven proof so you won't need to mess up two pans!
I don't do the baking step every time, but baking gives them a bit of crispness, a nicely browned look, and, most importantly, keeps them from being soggy.

• 1 pound of Brussels sprouts, halved
• 1 cup coconut milk
• ½ cup pecans
• cranberries or craisins

This recipe included craisins.  It's a great addition.  My sprouts were much paler than usual.  I was afraid they were not as fresh and maybe wouldn't be as tasty, but thankfully, they were still delicious!

1. De-stem and halve Brussels sprouts.
2. Place Brussels sprouts in a skillet on medium-high heat. Pour coconut milk over sprouts and stir occasionally until no milk remains. Add pecans and craisins - toast until pecans are golden brown.
3. Stick the pan in the oven and bake for a bit until the sprouts are slightly browned.  Maybe 10-15 minutes.