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overhead of off-centered white bowl containing crispy brussels sprouts next to a gold and white serving spoon

Crispy Brussels Sprouts (in the Oven)

The Essential Vegan
With a crunchy topping and a hint of cheesy (dairy-free!) flavor, these delightfully crispy Brussels sprouts roasted in the oven are sure to please.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

  • cutting board
  • sharp knife
  • large bowl
  • parchment paper
  • baking sheet
  • spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 pound Brussels sprouts halved or quartered (see Note)
  • ¼ cup panko breadcrumbs
  • ¼ cup nutritional yeast
  • 1½ tablespoons balsamic vinegar
  • 1 teaspoon garlic powder
  • freshly cracked black pepper
  • 1 teaspoon freshly squeezed lemon juice (plus up to 1 tablespoon, to taste)
  • fine sea salt (optional; to taste)

Instructions
 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • In a large bowl, toss the Brussels sprouts with the breadcrumbs, nutritional yeast, balsamic vinegar, garlic powder, and freshly cracked black pepper. 
  • Spread the seasoned Brussels sprouts over the prepared baking sheet. Top them off with any extra toppings left at the bottom of the bowl.
  • Roast the Brussels sprouts for 15 minutes. At the 15-minute mark, remove the baking sheet from the oven. Using a spoon, toss the Brussels sprouts to expose more surfaces to the heat. 
  • Return the baking sheet to the oven and roast for an additional 10 minutes, or until the breadcrumbs are golden brown and crispy and the Brussels sprouts are tender. Keep a very close eye on the Brussels sprouts as you approach the 10 minute mark and if you go a few minutes over. Remove them from the oven once they are crispy but before they burn. (See Top Tip). 
  • Transfer the roasted Brussels sprouts to a serving dish. Add fresh lemon juice to taste, starting with 1 teaspoon, along with additional freshly cracked black pepper and a pinch of fine sea salt, if desired. Serve hot. 

Notes

  • When chopping the Brussels sprouts, try to keep the pieces roughly the same size so they cook evenly. 
  • I prefer to halve the Brussels sprouts if regular-sized and quarter them if they are extra large.
  • If using frozen Brussels sprouts, thaw them to bring them to room temperature before roasting.
Keyword crispy Brussels sprouts, oil-free Brussels sprouts, roasted Brussels sprouts, vegan Brussels sprouts