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Vegan Roasted Dijon Brussels

  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes




  • 5 cups Brussels Sprouts (halved)
  • Salt/Pepper as needed 
  • 2 tbsp olive oil, divided 

Cashew Dijon Sauce: 


  1. Preheat oven to 400 degrees.
  2. On a large baking sheet covered with parchment paper.
  3. Toss and coat the halved Brussels with olive oil. Season with salt and pepper.
  4. Roast the halves face down for 30 minutes or until golden brown.
  5. Rotate halfway and remove the leaves if they are beginning to burn. Remove from heat, set aside. 
  6. In a pan over medium heat, add 1 tbsp olive oil and the shallots.
  7. Cook for 3-4 minutes. Add the garlic and cook for an additional 2. Remove from heat. 
  8. In a high powered blender add the soaked cashews, almond milk, nutritional yeast, dijon, red pepper flakes, and lemon juice. Add more dijon if desired!
  9. Blend until smooth. Add additional almond milk to achieve desired consistency. 
  10. Toss and coat the roasted brussels in the sauce. Garnish with optional parsley. Serve warm. 


*If you’d like to pack on more flavor cook the onions and garlic with 1/4 cup white wine, reduce slightly and blend with the remaining sauce ingredients


  • Serving Size: 4
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