Oh my gosh, you HAVE to try these roasted Brussels sprouts with bacon-less crunch – they’re seriously life-changing! I stumbled onto this magic combo last Thanksgiving when my vegan cousin showed up unexpectedly. Panic mode: activated. But guess what? After some frantic pantry digging and creative seasoning, we ended up with crispy, savory sprouts that disappeared faster than the turkey. Even my “I hate vegetables” uncle went back for thirds! The secret? A smoky, crunchy topping that gives you all the satisfaction of bacon bits without any meat.
Why You’ll Love This Roasted Brussels Sprouts with Bacon-Less Crunch
Listen, I know what you’re thinking – “Brussels sprouts? Really?” But trust me, this isn’t your grandma’s soggy, boiled-to-death version. Here’s why you’ll be making these on repeat:
- Crazy easy: Just chop, toss, roast – done in under 30 minutes when the hunger strikes!
- That addictive crunch: The panko-nutritional yeast topping gives you that salty, crispy bite you crave (minus the bacon guilt).
- Flavor bomb: Smoked paprika and garlic powder? Oh honey, it’s like a party in your mouth.
- Vegan magic: Plant-based pals and meat-eaters alike go nuts for this dish at my table.
Seriously, even my picky nephew asks for seconds – and that’s saying something!
Ingredients for Roasted Brussels Sprouts with Bacon-Less Crunch
Here’s everything you’ll need to make this crispy, flavorful side dish:
- 1 pound Brussels sprouts, trimmed and halved (look for bright green, firm ones!)
- 2 tablespoons olive oil (the good stuff – it makes a difference)
- 1/2 teaspoon salt (I use kosher)
- 1/4 teaspoon black pepper (freshly ground if you’ve got it)
- 1/4 cup panko breadcrumbs (the secret crunch factor)
- 1 tablespoon nutritional yeast (trust me on this)
- 1/2 teaspoon smoked paprika (for that bacon-y illusion)
- 1/2 teaspoon garlic powder (not garlic salt!)
Ingredient Notes & Substitutions
No nutritional yeast? No problem! Try grated vegan parmesan instead – it’ll give that same umami kick. Regular breadcrumbs work if you don’t have panko, but they won’t be quite as crispy. Avocado oil works great if you’re out of olive oil. And if you’re feeling fancy, swap half the smoked paprika for chipotle powder for an extra smoky punch!
How to Make Roasted Brussels Sprouts with Bacon-Less Crunch
Ready to make these crispy, flavorful sprouts? Let’s break it down into easy steps so you get that perfect crunch every time!
Step 1: Prep and Season Brussels Sprouts
First things first – grab your Brussels sprouts and give them a good trim. Cut off the stems and any loose outer leaves, then slice them in half lengthwise. (Pro tip: If you’ve got some tiny ones, leave them whole so they don’t overcook.) Toss them in a big bowl with olive oil, salt, and pepper. Make sure every little sprout gets coated – this is where the flavor starts! Spread them out on a rimmed baking sheet (I use a heavy-duty one for even roasting) with the cut sides down. Trust me, this helps them caramelize beautifully.
Step 2: First Roast for Perfect Tenderness
Pop those sprouts into a preheated 400°F oven and let them work their magic for 20 minutes. About halfway through, give them a good stir so they cook evenly. You’ll know they’re ready when they’re tender and starting to get those gorgeous golden-brown edges. Don’t worry if they’re not crispy yet – we’re saving that for the next step!
Step 3: Create the Crispy Bacon-less Topping
While the sprouts are roasting, let’s whip up that crunchy topping that’ll make you forget all about bacon. In a small bowl, mix together the panko breadcrumbs, nutritional yeast, smoked paprika, and garlic powder. (Fun fact: That smoked paprika is what gives it that bacon-like vibe!) Stir it all up until it’s well combined. It’ll smell so good, you might just want to snack on it right then and there – but resist! We’re almost there.
Step 4: Final Roast for Maximum Crispiness
Now for the grand finale! Take your roasted Brussels sprouts out of the oven and sprinkle that breadcrumb mixture all over them. Pop them back in for just 5 more minutes – that’s all it takes to get that crispy, golden topping. (For extra crunch, you can broil them for 1-2 minutes at the end, but keep a close eye so they don’t burn!) Serve them warm and watch them disappear – I promise, they’re that good.
Expert Tips for the Best Roasted Brussels Sprouts with Bacon-Less Crunch
Want restaurant-quality results every time? Here are my hard-earned secrets for perfect roasted Brussels sprouts with bacon-less crunch:
- Size matters: Cut your sprouts roughly the same size so they cook evenly. Nobody wants burnt bits next to raw ones!
- Give them space: Crowd the pan and you’ll steam instead of roast. Use two baking sheets if needed – crispy sprouts need breathing room.
- The poke test: They’re done when a fork slides in easily but they still have some resistance (think al dente pasta).
- Fresh is best: Make the breadcrumb topping right before using – pre-mixed panko can get soggy sitting around.
Follow these tips and you’ll get that perfect crispy-on-the-outside, tender-on-the-inside magic every single time!
Serving Suggestions for Roasted Brussels Sprouts with Bacon-Less Crunch
These crispy Brussels sprouts with bacon-less crunch are the ultimate sidekick to so many dishes! I love serving them with simple roasted chicken – the savory flavors complement each other perfectly. For vegetarian meals, they’re amazing alongside a hearty lentil loaf or stuffed acorn squash. During the holidays, they make a fantastic addition to any festive spread. And honestly? Sometimes I just pile them on toast with avocado for the best lunch ever!
Storing and Reheating Roasted Brussels Sprouts with Bacon-Less Crunch
Leftovers? Lucky you! Store your roasted Brussels sprouts with bacon-less crunch in an airtight container – they’ll keep for about 3 days in the fridge. For reheating, the oven’s your best bet (about 5 minutes at 375°F) to keep that crunch intact. Microwave works in a pinch, but you’ll lose some crispiness. Pro tip: Sprinkle fresh breadcrumbs before reheating to revive that magic texture!
Nutritional Information
Just a heads up – these nutritional values are estimates (your exact ingredients might vary slightly). But here’s the scoop on what you’re getting in each serving of these roasted Brussels sprouts with bacon-less crunch:
- 120 calories
- 7g fat (only 1g saturated)
- 12g carbs
- 4g fiber
- 4g protein
Not too shabby for something that tastes this indulgent, right? Packed with nutrients and flavor!
Frequently Asked Questions
Can I use frozen Brussels sprouts?
Absolutely! Just thaw and pat them dry before roasting. They won’t get quite as crispy, but they’ll still taste delicious.
What replaces nutritional yeast?
Try grated vegan parmesan or a sprinkle of miso powder for that umami kick. Both work great in a pinch!
How to make gluten-free?
Swap panko for gluten-free breadcrumbs. Check the label on your smoked paprika and garlic powder to ensure they’re gluten-free too.
Irresistible Roasted Brussels Sprouts with Bacon-Less Crunch Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A simple and flavorful roasted Brussels sprouts dish with a crispy bacon-less topping.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs
- 1 tablespoon nutritional yeast
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Spread evenly on a baking sheet.
- Roast for 20 minutes, stirring halfway.
- Mix breadcrumbs, nutritional yeast, smoked paprika, and garlic powder.
- Sprinkle mixture over Brussels sprouts.
- Roast for 5 more minutes until crispy.
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra crispiness, broil for 1-2 minutes at the end.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
