Vegan Roasted Bbq Brussels

Posted by in 4th of July, Cooking, Lunch/Dinner, Sauces/Dressings, Sides, Super Bowl Sunday | 0 comments















Hello & Happy Monday!!







I wish I could say that I always loved brussels, but when I was growing up they were never in my home. I don’t think I really had the chance to get into the whole Brussels world until 2009 and I dined out a lot lol. When I finally got the chance, I  I was hooked!


Whether it was the texture, the color, or the fact that they just look like the tiniest cutest lil baby cabbages I’d ever seen, they became my new found favorite. I first explored enjoying them with truffle oil, then garlic and rosemary, then a balsamic reduction, and eventually I found my affinity for all things brussels start to dwindle. 


While I love them simply roasted, there are countless ways to enjoy these beauties and pairing them with a fab effortless bbq sauce is one of them.


These Bbq Brussle came to light as I wanted to explore homemade bbq sauce last summer and was just searching for anything and everything I could use it with and poof, the Bbq Brussels were created!! Although I’ve yet to come across a Bbq Brussel, that doesn’t mean that it’s an obscure creation lol.. It just means that people have thought outside the box with veggies!








What I love about this concept is, everything! It’s fairly quick and easy through and through, includes an effortless homemade bbq sauce that can be used for a myriad of concepts, it’s sweet, tangy, has a hint of heat, involves a handful of staple ingredients, affordable, can easily be made in bulk, perf for any season, non vegan approved, great for a bbq that’s typically laden with corn and potato salad, and is guaranteed to become a staple in your home!




If you love a sweet & smoky homemade bbq sauce or simply have an affinity for all things brussels, this recipe for vegan Bbq Brussels is going to rock your world!!










Why this recipe rocks:





Sauce is classic and good with everything!

Will make even those who loathe brussels become a new found fan

Great for kids!

Great for a vegan side at a bbq




































Yields 1lb Brussels

Vegan BBQ Brussels

30 minPrep Time

50 minCook Time

1 hr, 20 Total Time

Save RecipeSave Recipe


  • 1 pound fresh brussels sprouts
  • 1 tbsp olive oil
  • Salt/Pepper as needed
  • BBQ Sauce
  • 1 tbsp oil
  • 1 medium-sized sweet onion, chopped finely
  • 3-4 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1 tsp red pepper flakes
  • 6 oz tomato paste
  • 1/2 cup apple cider vinegar
  • 2/3 cup coconut sugar
  • 3 tsp liquid smoke
  • 1 tbsp vegan Worcestershire
  • 4 tbsp tamari
  • 1 cup water
  • Other:
  • Sliced red onion as desired


  1. BBQ Sauce: In a large saucepan, sauté the onion in oil on medium heat for about 5-7 minutes. Add the garlic and sauté for another minute.
  2. Add in the rest of the ingredients to the pan, whisk to combine, and cook for about 30 minutes uncovered over low heat. Stir occasionally and make sure it doesn't burn.
  3. For more tangyness add additional apple cider vinegar, for more sweetness add more brown sugar. Remove from heat and let cool. If you didn't chop your onion finely enough or crave a perfectly smooth sauce, simply throw in a blender.
  4. Brussels: Preheat oven to 400°F and set a rack on the very top.
  5. Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves. Generously drizzle the brussels with the oil and sprinkle with salt and pepper. Stir with your hands to ensure brussels are all well-oiled and salted.
  6. layer onto a pan and place in the oven on the top rack for 50-60 minutes. (while they are baking, make BBQ sauce) After 20 and 40 minutes (rotate midway through & remove extra crispy pieces).
  7. Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Top with thinly sliced red onion and serve.












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