Vegan Smashed Brussels Sprouts with Parmesan and Pesto
Easy smashed Brussels sprouts with vegan parmesan, toasted pine nuts and topped with vegan pesto. Irresistibly garlicky, cheesy and nutty!
Equipment
- sauce pan + strainer
- cutting board + knife
- baking sheet or baking dish
Ingredients
- 1 lb Brussels sprouts, ends cut off and discolored leaves removed
- 1-2 tablespoons avocado oil (use enough to drizzle over the Brussels, I usually use 1 tablespoon + a bit extra)
- ⅛ teaspoon salt
- few dashes of black pepper (optional)
- ¼-½ teaspoon garlic granules
- ¼-⅓ cup vegan parmesan
- 3 tablespoons pine nuts (or sub almond slices)
- 2-3 tablespoons vegan pesto, drizzled (or used as a dipping sauce)
Instructions
- Boil: fill a pot with enough water to cover Brussels sprouts (about ¼ of the way). Place over high heat. Cut ends off of Brussels and remove any discolored leaves. Add to boiling water and let cook for 6-8 minutes or until the sprouts are tender. Drain and rinse with cold water, then pat dry. Preheat the oven to 425°F when the Brussels are almost done boiling.
- Press & bake: use the bottom of a sturdy glass or a measuring cup and gently press down on each sprout. I like to pat dry after pressing to ensure as much water is removed as possible (this also helps the sprouts crisp). Add to a small lightly greased baking dish or a parchment lined baking sheet (see notes). I like to keep a little bit of the shape to the sprout, but feel free to press down firmly for extra crispy Brussels sprouts. Drizzle with avocado oil and sprinkle with salt, pepper, and garlic generously. Bake on the middle rack for 12 minutes.
- Add cheese & nuts: slide baking sheet or dish out and sprinkle with parmesan cheese and pine nuts. Bake for 10 minutes or until the cheese and nuts are golden brown.
- Top and enjoy: remove from oven and top with pesto or serve it on the side as a dipping sauce instead. Enjoy!
Notes
Cooking on a baking sheet results in a slightly crispier texture, while using a baking dish results in the cheese and nuts baking into the Brussels sprouts more (due to closer proximity). Use either, you can't go wrong!
If cooking on a baking sheet, drizzle with oil and add seasonings, then lightly toss and mix the Brussels with your hands to fully coat them.
Feel free to broil for a few minutes after baking for more of a crisp/crunch. Leave the oven door ajar to prevent burning.