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Soy Roasted Brussels Sprouts with Cashew Sauce

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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!