Delight in the nourishing goodness of Maple Roasted Brussels Sprouts, a flavorful plant-based dish good for any occasion. This recipe, serving 8 to 10, highlights the vibrant flavors of seasonal produce in simple steps. From Veg Café & Bar, a plant-based Sacramento restaurant.
Brussels sprouts, known for their nutritional benefits, take center stage. Packed with vitamins, minerals, and fiber, they enrich this wholesome meal. The maple marinade, featuring olive oil, maple syrup, liquid aminos, balsamic vinegar, and pepper, enhances flavors with a sweet and savory depth.
As these delicious morsels roast in the oven, they develop a caramelized exterior, creating a contrast to their tender interior. Meanwhile, the gochujang mayo, crafted with vegan mayo, gochujang, chili paste, water, and rice vinegar, adds creamy, spicy depth.
For a final touch, sprinkle crispy fried shallots, tangy vegan kimchi, green onions, and toasted sesame seeds over the roasted Brussels sprouts. This adds layers of texture and complexity to each bite.
This recipe not only pleases the taste buds but also champions plant-based ingredients. It’s an excellent choice for those seeking healthy and tasty meals.
Maple Roasted Brussels Sprouts: a beloved addition to your plant-based recipe collection!
Maple Roasted Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts
For the maple marinade:
- ½ cup olive oil
- ½ cup maple syrup
- ¼ cup Bragg liquid aminos
- ¼ cup balsamic vinegar
- 2 teaspoons black pepper
For the gochujang mayo:
- 1 cup vegan mayo, Follow Your Heart brand preferred
- 2 teaspoons gochujang
- 2 teaspoons chili paste
- 2 tablespoons water
- 1 teaspoon rice vinegar
For the garnish:
- ½ cup vegetable oil
- 3 large shallots, sliced ½-inch thick
- 2 green onions, thinly sliced diagonally
- 1 cup vegan kimchi, chopped
- 1 teaspoon toasted sesame seeds
Instructions
- Make the maple marinade by mixing all ingredients together. Wash Brussels sprouts, halve them, and toss in marinade. Marinate overnight for the best results or at least 2 to 3 hours.
- Preheat oven to 400 degrees F.
- Bake Brussels sprouts with flat side face down on medium-sized sheet pan for 25 minutes, or until caramelized. While Brussels sprouts cook, make gochujang mayo. Combine all ingredients in bowl and transfer to squeeze bottle or piping bag.
- In small saucepan, heat the vegetable oil over medium heat. Test to see if oil is hot enough by carefully dropping in 1 shallot. If it sizzles, add the rest and let cook until light brown (about 5 to 10 minutes).Transfer to paper towels with slotted spoon to remove excess oil.
- After the Brussels sprouts are done baking, transfer to serving plate. Drizzle with gochujang mayo and top with kimchi, fried shallots, green onions, and sesame seeds. Serve immediately.
