When I think of a Thanksgiving feast, the first thing that comes to mind is my mother’s brussel sprouts. For every Holiday feast, she would make them and they’re the dish I looked most forward to. Maybe this was the first hint that I would become vegan one day since the vegetable side trounced the turkey in my opinion. My mom would cook her brussel sprouts in pancetta (okay, not so vegan) and would cook everything until a deep golden colour had formed. Fast-forward to today, and now my mom makes sure to cook 2 versions of this dish, one vegan and one not so she can satisfy the rest of my non-veggie family. Sure they still taste great, but I wanted to see if I could at least made something that gave the non-vegan brussel sprouts a bit of competition, which leads me to today’s recipe.
As someone that loves a good crunchy texture, I decided that I would not only bake my brussel sprouts until crispy, but I would top them with toasted lemon thyme bread crumbs. I also wanted to add a creamy factor by making a cashew garlic cream sauce, completely optional, but oh so good. I had 3 non-vegan people over the day I made this and they 100% approve of this recipe, so I think I’m giving my mom a run for her money this Thanksgiving. I can’t wait for you to try making these addictive (yes, I used addictive when talking about vegetables) brussel sprouts this Holiday season!
Crispy Brussel Sprouts with Breadcrumbs & Garlic SaucePrint Recipe
- 1.5-2 pounds of brussel sprouts
- 3-4 tbsp of olive oil
- 1 scant cup of panko breadcrumbs
- 1 tbsp of nutritional yeast
- 1 clove of grated fresh garlic
- Zest of half a lemon
- 6 sprigs of fresh thyme/ 1 tsp of thyme
- 1 tbsp of vegan butter
- 1/2 cup of soaked raw cashews
- 4 cloves of roasted garlic (in the video linked above I said use 2, but I think 4 would add more depth of flavour)
- 1/2 cup of water (might need a little more depending on how thick you want your sauce)
- 1 tbsp of lemon juice
Set your oven to 425°F.
Begin by cutting your brussel sprouts in half. Wash well under water to remove all the dirt. Lay your brussel sprouts on a lined baking tray and drizzle with roughly 3-4 tbsp of olive oil, and generously season with salt and pepper. Give everything a toss and then place in your oven. Bake the brussel sprouts for 30-40 minutes or until golden brown. Be sure to check on them every 10 minutes or so to make sure they don't burn.
While your brussel sprouts bake, you can work on making the breadcrumb topping. In a medium sized bowl, mix together panko breadcrumbs, nutrional yeast, garlic, lemon zest, thyme, and season with a pinch of salt and pepper.
In a pan on medium low heat, melt vegan butter. Place your seasoned breadcrumbs into the pan and begin to stir with a wooden spoon. Be sure to keep the breadcrumbs moving in the pan as they don't take long to toast at all and can actually burn quite easily. Once the breadcrumbs have formed a brown colour, remove from the pan and set aside in a bowl.
For the cashew cream sauce, add your soaked raw cashews, roasted garlic, water, lemon juice, and a pinch of salt and pepper all into a high speed blender. Blend until smooth. I ended up adding a couple of more spoons of water to make the sauce slightly thinner. You can make your sauce however thick or thin you like.
Once your brussel sprouts are golden brown (not burnt), and fork tender, it's time to plate! In a dish, I used a shallow bowl, lay out your brussel sprouts and sprinkle a generous amount of breadcrumbs on top. You might have extra breadcrumbs in the bowl, but as you eat you might find yourself adding more (it's addictive). Drizzle the cashew cream sauce on top or serve in a separate dish for dipping. Enjoy!