Parmesan Breadcrumb Roasted Brussels Sprouts

Parmesan Breadcrumb Roasted Brussels Sprouts

Servings: 4-6

Heart Smart Lactose Intolerant Vegan Vegetarian
Recipe Directions
Nutrition Information

Ingredients

  • 20-25 Brussels sprouts
  • 1 Tbsp neutral tasting oil (Safflower or refined coconut)
  • 2 Tbsp lemon juice, plus zest of ½ lemon
  • 2 cloves garlic, finely chopped
  • 2 Tbsp stone ground, or German mustard
  • 1 Tbsp maple syrup
  • ¼ tsp sea salt, plus more to taste
  • ¼ tsp finely ground black pepper, plus more to taste
  • ½ cup organic whole wheat breadcrumbs
  • 1/3 cup GO Veggie! Dairy Free Grated Parmesan Topping
  • 2 tsp neutral tasting oil (Safflower or refined coconut)
  • ¼ tsp sea salt, plus more to taste
  • ¼ tsp finely ground black pepper, plus more to taste

Instructions

Pre-heat oven to 400° F.

Prepare brussels sprouts by trimming bottom off, and slicing brussels sprout in half, vertically. Remove any loose outer leaves.

In a large bowl whisk together oil, lemon juice, garlic, mustard, maple syrup, sea salt, and pepper, until even. Add brussels sprouts and coat well.

In a separate bowl, add breadcrumbs, GO Veggie! Dairy Free Grated Parmesan Topping, 2 teaspoons oil, sea salt and pepper. Whisk.

Grease a 9 x 12 baking dish and add brussels sprouts. Top with parmesan breadcrumb mixture.

Roast for about 25 minutes, stirring occasionally, until Parmesan breadcrumbs are well browned. 

Recipe by ©Spork Foods, GO Veggie! Chef Ambassadors