No Thanksgiving or Christmas meal is complete without sprouts, right? I absolutely love this seasonal vegetable, I get all the festive feels!

Many non vegan sprout recipes feature bacon which of course is not our style. Rest assured we’ve come up with the best vegan brussel sprouts recipe that is sooo tasty!

This recipe features chestnuts, dried cranberries for their sweetness and of course an all time vegan favourite – nooch AKA nutritional yeast.

Our Christmas sprouts are pretty quick to prepare so you can focus your energy on the more time consuming recipes. For example this seitan vegan roast takes time but is worth every bit of effort.

Brussel Sprouts Christmas

Brussel sprouts are part of the cabbage family. They are essentially teeny tiny cabbages in the perfect bite-sized chunks. Hilariously my grandmother use to call them ‘bastard cabbages’. She has a wicked sense of humour even at the ripe oul age of 93!

When choosing sprouts, get nice green ones that are tightly packed. The smaller they are the more sweet they will be. The larger sprouts are more similar to cabbage in taste.

I tend to wash the sprouts in a strainer with cold water, dry thoroughly. Cut the stalk off the end, not too far though as the leaves will begin to loosen.

Make a slight cross indent at the remainder of the stalk. Cutting a cross into the brussel sprout allows them to cook easier as they are so tightly compact.

Best Vegan Brussel Sprout Recipe

To make this recipe, drizzle some oil in a roasting tray. Add some chopped garlic. When the brussel sprouts are prepared, tip them into the roasting tray and coat them in the oil by mixing them around.

Chop up some packaged chestnuts. I usually buy whole non-perishable ones and they are super tasty. They are such a modish ingredient and are an excellent addition to these sprouts with the cranberries.

Once you’ve chopped up the chestnuts. along with the dried cranberries, mix them in with the sprouts.

Add some salt and pepper and the final magic ingredient is nutritional yeast.

Nutritional yeast adds a really delicious nutty taste and has been compared to parmesan. I use it so often sprinkled on pasta and many other dishes.

Cooking The Brussel Sprouts

Roasting brussel sprouts is definitely my favourite way to cook them. They have a nice crispier texture and keep well for leftovers in comparison to boiling them.

It’s best to roast sprouts on a higher temperature of around 400 F/ 200c for for approximately 35 minutes.

Check the dish half way through cooking and give it a stir to crisp all sides. Once your dish is ready, serve hot with some other great festive dishes.

if you are looking for other festive recipes, make sure to check out:

Vegan sausage stuffing

Seitan Roast

Thanksgiving lentil pie

This Recipe is:

Sweet
Crunchy
Nutty
Healthy

If you are having trouble finding any of the ingredients, I have linked them below for you to make like easy:

Salt

Pepper

Fresh garlic

Storing Roasted Brussel Sprouts

If you have leftover brussel sprouts after roasting, store in an air tight container for 2 to 3 days in the fridge. Heat up in a microwave or a frying pan until piping hot.

Ideas For Using Up Leftover Brussel Sprouts

You could turn leftover brussel sprouts into bubble and squeak which is an all time favourite British brunch recipe. This is perfect for the morning after.

Serve with some ouf our other dishes. Like this seitan roast, vegan sausage stuffing and so much more.

Another great idea is to mask the sprouts and make a festice sandwich with some cranberry sauce, stuffing and a slice of seitan.

Maybe you’d prefer to try a soup? Being a winter vegetable it is another perefct idea during the colder months.

Yield: 6

Vegan Brussel Sprouts Recipe

Name: Vegan Brussel Sprouts Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 6 cups of brussel sprouts; 1/4 cup of nutrition yeast flakes; 1/4 cup of olive oil; 1 tsp of salt; 1/2 tsp of pepper; 2 cloves of garlic; 1 1/2 cup of chopped chestnuts

Try this scrumptious festive vegan brussel sprouts recipe. Featuring cranberries balanced with the savoury flavours of chestnuts and nutritional yeast, this sprout recipe will have you coming back for seconds!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

6 cups of brussel sprouts
1/4 cup of nutrition yeast flakes
1/4 cup of olive oil
1 tsp of salt
1/2 tsp of pepper
2 cloves of garlic

1 1/2 cups of dried cranberries

1 1/2 cup of chopped chestnuts

Instructions

Wash the brussel sprouts in cold water and strain thorougly. Remove any discoloured layers. Remove the stalk from the sprout with a sharp knife.
Indent a cross at the base as seen in the article attached to this recipe. This will assist with cooking.
Preheat the oven to 400 F / 220 C.
Add the olive oil to a roasting tray. Put the brussel sprouts, cranberries, chopped chestnuts, finely sliced garlic, salt and pepper into the tray. Mix with a spoon ensuring all of the ingredient get coated with some oil for cooking.
Sprinkle the nutritoinal yeast on top and add to the pre heated oven to cook for 35 to 40 minutes.
Try to turn the sprouts slightly half way through cooking to ensure you get a nice crispy coating all round.
Cook until almost brown.
Serve hot.

Notes

If you have leftover brussel sprouts after roasting, store in an air tight container for 2 to 3 days in the fridge. Heat up in a microwave or a frying pan until piping hot.

You could also turn leftovers into bubble and squeak which is an all time favourite British brunch recipe. This is perfect for the morning after.

Serve with some ouf our other dishes. Like this seitan roast, vegan sausage stuffing and so much more.

Another great idea is to mask the sprouts and make a festice sandwich with some cranberry sauce, stuffing and a slice of seitan.

Maybe you'd prefer to try a soup? Being a winter vegetable it is another perefct idea during the colder months.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 250Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 425mgCarbohydrates: 33gFiber: 8gSugar: 7gProtein: 8g