Soy roasted Brussels sprouts with cashew sauce are crispy, tender, with a subtle Asian touch. Add a delicious creamy and garlicky cashew sauce and you’ve got the perfect vegan side dish or appetizer for Thanksgiving or the holidays.

Soy roasted Brussels sprouts with cashew sauce are crispy, tender, with a subtle Asian touch.

After all the sweets I’ve shared lately, in particular these ooey-gooey chocolate lava cookies (better than Nutella cookies, just sayin’) and these incredible pumpkin cheesecake bars, it’s time to go back to savory recipes so that we avoid the sugar rush. And because they’re in season, today I suggest Brussels sprouts! I know, this sounds like punishment to you, right? But believe me, after you’ve tried this recipe, you’ll definitely change your mind about Brussels sprouts.

Soy roasted Brussels sprouts with cashew sauce are crispy, tender, with a subtle Asian touch.

It took me a while to realize why brussels sprouts got such a bad reputation: you just need to cook them right! Overcook them and they turn stinky, boil them and they get soggy and mushy. The one sure way to cook perfect crispy Brussels sprouts is to ROAST them! In this recipe, I glazed them with soy sauce and maple syrup, playing with sweet and savory flavors. It makes them irresistibly delicious.

A delicious vegan recipe

If you’re looking for a vegan alternative to the classic Brussels sprouts and bacon, then you are exactly where you should be right now!

Here, bacon is simply replaced my sliced or minced sun-dried tomatoes, while the creaminess of the sauce is brought by the cashew sauce (no dairy product involved in the recipe). Yet, you get a delicious and original Brussels sprouts. Now let me show you how to prepare them (I promise it’s EASY!).

Soy roasted Brussels sprouts with cashew sauce are crispy, tender, with a subtle Asian touch.

Ingredients you need

  • Brussels sprouts. Choose them in small or cut them in half if larger (medium size and above).
  • Soy sauce. I use an unsweetened one.
  • Maple syrup. Or alternatively agave syrup (honey is fine too, only if you’re not vegan).
  • Dried tomatoes, minced. They replace bacon and make this recipe vegan.
  • Cashew butter. Use plain, unsweetened cashew butter.
  • Garlic, minced. You can add a little bit more garlic or on the contrary use less, depending on how garlicky you want the sauce to be.
  • Whole-Grain Mustard. This ingredient is perfectly optional but I really like the flavors it adds to the recipe.

Soy roasted Brussels sprouts with cashew sauce are crispy, tender, with a subtle Asian touch.

How to make soy roasted Brussels sprouts?

  1. Start with coating the brussels sprouts with the marinade of oil, soy sauce, and maple syrup.
  2. Spread them in an even layer onto a baking sheet, cut side down.
  3. Roast at 400°F (200°C) until crispy, shaking them from time to time to make sure they get crispy on all sides.

Soy roasted Brussels sprouts with cashew sauce are crispy, tender, with a subtle Asian touch.

Don’t pass on the cashew sauce!

For the sauce, I found inspiration from the garlic cashew sauce I use for my butternut squash noodles. This recipe is a favorite in my house and to be honest, the only reason is because the sauce is SO good!

If you’re looking for a vegan alternative to make creamy Brussels sprouts, this cashew sauce is definitely what you need. Simply mix cashew butter, garlic, whole-grain mustard, salt and maple syrup in a food processor, and pour in some water until desired consistency (you want it creamy but not too thick).

Soy roasted Brussels sprouts with cashew sauce are crispy, tender, with a subtle Asian touch.

The result? A delicious and subtle nutty texture that pairs perfectly with the soy roasted Brussels sprouts. I like to slightly drizzle the cashew sauce over the Brussels sprouts, but alternatively you can also coat them in a more generous way and get creamy Brussels sprouts your way.

Can I use cashews instead of cashew butter? Absolutely. The only reason why I use cashew butter is because it’s faster. If you’re using whole cashews, make sure they’re unsalted, and your food processor is strong enough to grind them until smooth.

Soy roasted Brussels sprouts with cashew sauce are crispy, tender, with a subtle Asian touch.

More Brussels sprout recipes:

Other roasted fall vegetables you’ll love:

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Soy Roasted Brussels Sprouts with Cashew Sauce

Soy roasted Brussels sprouts with cashew sauce are crispy, tender, with a subtle Asian touch.
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 2-4 servings 1x
  • Category: Savory
  • Cuisine: World Cuisine
  • Diet: Vegan

Soy roasted Brussels sprouts with cashew sauce are crispy, tender, with a subtle Asian touch. Add a delicious creamy and garlicky cashew sauce and you’ve got the perfect vegan side dish or appetizer for Thanksgiving or the holidays.

Ingredients

Scale

For the Brussels sprouts:

  • 1 lb (500g) Brussels sprouts, washed, trimmed and halved
  • 2 Tablespoons grapeseed oil (or other neutral flavored oil)
  • 2 Tablespoons soy sauce
  • 1  ½ teaspoon maple syrup
  • 1 clove garlic, minced
  • A pinch of chili flakes (optional)
  • Salt, to taste
  • 2 Tablespoons sun-dried tomatoes, sliced or minced

For the sauce:

  • 1 cup (150g) cashew butter
  • 3 cloves garlic, minced
  • 1 Tablespoon maple syrup
  • 1 ½ teaspoon whole-grain mustard
  • 3/4 cup (180 ml) water
  • ½ teaspoon salt

Instructions

For the Brussels sprouts:

  1. Preheat your oven to 400°F (200°C) and line a baking pan with parchment paper.
  2. Place the Brussels sprouts in a large mixing bowl, and toss with the oil, soy sauce, maple syrup, garlic and salt.
  3. Arrange the seasoned Brussels sprouts, cut side down, in a single layer on the baking sheet.
    Roast until browned and caramelized, shaking from time to time, about 30 minutes.

For the sauce:

  1. Place cashew butter, minced garlic, maple syrup, water and salt to a blender (or food processor), and mix until very smooth. Add more water if needed, until desired consistency.
  2. Serve charred soy Brussels sprouts with minced sun-dried tomatoes; add a drizzle of cashew sauce on top, and enjoy!

Did you make this recipe?

Lastly, if you make this Soy Roasted Brussels Sprouts with Cashew Sauce, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!

Soy roasted Brussels sprouts with cashew sauce are crispy, tender, with a subtle Asian touch.