If there is a vegetable most people would claim to despise, it is the Brussels sprout. Infuse said sprout with enough garlic and hot cherry peppers, however, and you may find a lot more people singing its praises.

For the full recipe and nutritional information, click here or keep reading!

This recipe makes a good 6-8 servings of sprouts. Everyone seems to really love them in my house, so I usually end up making a second batch the next day to have with leftovers! It’s a great, really customizeable way to roast vegetables that will please even the pickiest.


Begin with 2 pounds of Brussels sprouts. I’ve made these with fresh and frozen, and both are equally as good. Cut off with the stem end and chop into bite-size pieces. I tend to quarter the really huge ones and halve the rest.


Now toss the sprouts with mustard (Dijon or spicy brown are best), extra virgin olive oil, LOTS of garlic and hot cherry peppers. If you’re not partial to the peppers, you can leave them out entirely, or you can substitute mild cherry peppers or dried crushed pepper.


Now transfer all of this lusciousness to a parchment-lined baking sheet, cover with aluminum foil, and bake for 30 minutes at 350°F (175°C).


Now remove the foil. If you’d like, you can sprinkle on some vegan cheese (like the Go Veggie parmesan I use for my stuffing). I didn’t have any, so I just gave the top a quick spritz with cooking spray, cranked up the heat to 450° F (230° C), and roasted them until brown and crispy, about 15 minutes.


Oh yeah. Crispy, garlicky, tangy. Get you some.

This super-simple method of roasting vegetables is perfect for any firm vegetable, like cauliflower, fennel, or carrots. With or without peppers, make sure you use a flavorful olive oil and plenty of garlic.

Next week, we’ll be tweaking my mom’s famous Broccoli Casserole by veganizing it and throwing in a little spinach for good measure.


Peperoncini Brussels Sprouts | Printable Version

Makes 8 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes

2 lbs Brussels sprouts, fresh or frozen
2 T extra virgin olive oil
1 T Dijon or spicy brown mustard
6 cloves garlic
2 T crushed hot cherry peppers
Salt and pepper to taste
1 T grated vegan parmesan cheese, optional


  1. Clean and cut Brussels sprouts into small bite-size pieces.
  2. Toss sprouts with the next four ingredients. Taste and add salt and pepper as needed.
  3. Spread evenly on a parchment-lined baking sheet, cover with aluminum foil, and bake at 350°F (175°C) for 30 minutes.
  4. Uncover and top with vegan cheese, if desired.
  5. Roast uncovered at 450 F (230 C) until brown and crispy, about 15 minutes.


2 thoughts on “Vegan Recipe: Peperoncini Brussels Sprouts

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