Recipe for vegan Pan-Roasted Brussels Sprouts in soy sauce – the perfect side dish for Thanksgiving or Christmas Dinner! Easy to make and absolutely delicious!
Whenever I post a food photo on Instagram where I made Brussels sprouts as a side dish, people ask me how I make them.
And with the upcoming holidays, it’s the perfect time to show you how I make Brussels Sprouts, that are soft, yet crispy. And all of this, without an oven.
I just love making Brussels Sprouts in a pan because you have more control over the browning process.
But first, a little fun fact about me: I didn’t eat any veggies until I was like 17. I just didn’t like them. I mean, I ate potatoes and tomato sauce. But no real veggies. And the worst of the worst were Brussels sprouts. I couldn’t even stand the smell. Weird, ha? Now I can’t get enough of them. And my former worst enemies, spinach and Brussels sprouts are my best friends. Yeay, veggies!
How to make Pan-Roasted Brussels Sprouts
These Brussels sprouts are really simple to make. You’ll only need 4 ingredients:
- Brussels sprouts
- soy sauce
- canola oil or any plant-based oil
The Basic Steps
Serve them with …
- Vegan Mac and Cheese
- Seitan Steak
- Vegan Schnitzel
- Oven-Baked Potato Slices
- Seitan Sausages
- Potato Croquettes
Love it? Rate it!
This is my favorite method to prepare Brussels sprouts. I hope you love it as much as I do! Let me know if you give it a try!
Pan-Roasted Brussels Sprouts in Soy Sauce
- 3 cups brussels sprouts
- 1/3 cup water
- 1 tablespoon soy sauce
- 1 teaspoon canola oil
- Remove loose outer leaves of the brussels sprouts, trim the stem and wash them. Cut them in halves.
- Bring a large pan to medium heat, add the brussels sprouts, water and soy sauce. Cover with a lid and let them cook for about 15 minutes until softened.
- Then take the lid off, add canola oil and let them roast for another 3-4 minutes on high heat until they are nicely browned. Then they are good to go! Enjoy!