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Vegan Oven Baked Crispy Rosemary & Parmesan Brussels

  • Author: Eat Drink Shrink
  • Total Time: 35 minutes
  • Yield: 40 pieces 1x



Brussels: 1 tbsp olive oil

  • 1 cup Panko
  • 1/2 cup vegan Follow Your Heart Parmesan
  • 1 tsp paprika (optional)
  • 1 tsp garlic 
  • 1 tbsp dried rosemary 
  • 1 pound brussels sprouts, trimmed, cut in half 
  • 1/2 cup all-purpose flour
  • 1 cup almond milk


  • 3/4 cup vegan sour cream
  • 2 tbsp grainy must
  • 2 tbsp dijon
  • 2 tbsp dijon with seeds
  • 1 tbsp chopped shallots


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
  2. Slice the ends off the brussels sprouts, remove dark leaves, and slice in half
  3. In a large bowl, combine Panko, rosemary, parmesan, garlic powder, and paprika; set aside.
  4. Combine the almond milk an flour removing any clumps.
  5. Working in batches, dredge brussels sprouts in flour, then dredge in Panko mixture, pressing to coat.
  6. Place on the lined baking sheet and bake for 20 minutes, rotating after 10 minutes 
  7. For the sauce combine everything in a small dish and place in the fridge until ready to serve.
  8. Serve immediately.


If you prefer less bulky breading you can use traditional breadcrumbs
You can also use fresh rosemary, but I prefer dried

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1
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