ramyaramesh3007This is an easy, vegan version of the TikTok viral crispy parmesan potatoes – the perfect one-pan side dish for the holiday season with Brussel Sprouts instead!
These crispy parmesan potatoes can be made vegan in a hot minute with the right seasonings and cooking method of potatoes. They are absolutely crunchy, delicious and addictive.
Here are my tips on how you can master this dish for your holiday dinner:
Parboil your Brussel Sprouts
Parboiling your vegetable allows them to get crispy on the outside. If you skip this step, chances are that the outside skin remains rough and you won’t get that crunchiness.
Use the right seasonings
To get the same cheesy and strong flavour of these viral brussel sprouts, you need to include these ingredients:
- Nutritional yeast – for the cheesy flavour. Also packs in some B12 if you’re vegan or vegetarian!
- Vinegar or lemon juice – for acidity
- Olive oil – use a generous amount for maximum crisp
- Herbs – italian seasoning, thyme and rosemary work great with potatoes
- Spices – onion & garlic powder, and chili flakes (optional)
You can substitute the nutritional yeast for vegan parmesan substitute or shredded vegan cheese as well.
How do I get that crispy layer?
The secret to getting that crispy ‘parmesan’ looking layer is corn starch! It’s a gluten free alternative to plain flour and it gives a beautiful crisp layer. I brushed some on top of the potatoes as well for them to crisp up.
This recipe is also 100% gluten free!
Parmesan Crusted Brussel Sprouts
Ingredients
- 12-14 brussel sprouts
- 2 tbsp nutritional yeast
- 2 tsp corn starch
- 1 tbsp vinegar sub lemon juice
- 3-6 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp chili flakes sub 1/4 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp black pepper
- salt
Instructions
- Preheat oven to 200°C. Cut the sprouts into half.
- Boil a pot of water and add some salt. Once the water comes to a boil (bubbling), add the brussell sprouts. Cook for 5-7 minutes until they are parboiled.
- Drain the sprouts and wait for them to cool down.
- Meanwhile, make the sauce to roast them. Combine all the spices in a bowl and mix well with a splash of water to loosen the mixture.
- Pour the mixture into a baking tray, saving some to brush the upper layer of potatoes. Line the sprouts, facing down.
- Brush them with remaining sauce.
- Roast in oven for about 15 to 20 minutes. After 15 minutes, keep monitoring to check if you see the crisp forming. You can also broil for 5 minutes if required. It's very easy to burn them so keeping an eye out always helps!
- Take out of the oven and let it cool for 5-10 minutes. Enjoy immediately!