For some reason I’ve been on a huge roasted Brussels sprouts kick lately, so this post is really Part 1 of 3 roasted sprouts recipes (woohoo!). Now don’t get me wrong — plain roasted Brussels sprouts are great, but it’s fun to change things up every now and then. This first recipe turned out beautifully, which resulted in my eating a pound of sprouts while standing over the baking pan. Seriously, these Cheesy Roasted Brussels Sprouts are addictive!
Indulging in these golden sprouts is great though, because Brussels sprouts are in the cruciferous family, meaning they are high in cancer-fighting antioxidants. The cheesy coating consists of tahini (sesame paste) — a great source of calcium and iron, nutritional yeast — high in B vitamins, lemon juice, garlic powder, and onion powder. I omitted oil from this recipe to make it anti-inflammatory, and I didn’t miss it at all!
In all, these cheesy roasted Brussels sprouts are vegan, gluten-free, oil-free, anti-inflammatory, simple to make, and delicious!
The best way to prepare Brussels sprouts is to soak them in a large bowl of water to remove any grit or little bugs that might be hiding in them. After a few minutes, drain them and trim the rough ends. Remove any loose or brown outer leaves and cut the larger sprouts in half.
To make the coating for these cheesy roasted Brussels sprouts, all you need is a medium bowl and a whisk. Simply whisk together the sauce ingredients, toss the sprouts until evenly coated, spread them out on the baking sheet, then bake them for 12-15 mins. It’s that easy!
How can you resist these golden bites of deliciousness???
- 1½ - 2 cups Brussels sprouts, trimmed, loose leaves removed, halved
- 2 T. tahini (sesame paste), stirred
- 1 T. nutritional yeast
- 1 T. lemon juice
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. + ⅛ tsp. salt
- 2 T. + 1 tsp. warm water
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper or silicone mat.
- In a medium bowl, whisk together all ingredients except sprouts until completely smooth. It should be the consistency of queso dip, but if it's too thick, add one tsp. of water at a time until desired consistency is reached.
- Toss sprouts in the cheese sauce until evenly coated, then spread them out on the baking sheet, cut side down.
- Bake for about 8 mins, then quickly flip the sprouts over (I used my fingers, carefully!) and return them to the oven for 4-5 mins. They should be golden and dry to the touch.
- Allow sprouts to cool about 3 mins, then serve immediately.
This cheesy sauce is also great on roasted cauliflower, broccoli, and potatoes!
Try these cheesy roasted Brussels sprouts and let me know what you think!
And stay tuned for Part 2…
Ethiopian Spiced Brussels Sprouts!
Also, try my Peanut Butter Brussels Sprouts with Lemon and Raisins!