Maple Glazed Brussels Sprouts (Vegan, WFPB)

I recently posted my recipe for my sweet potato cheese sauce that I love using for making vegan macaroni and cheese. And one of my favorite things to have with macaroni and cheese is Brussel sprouts. I think they compliment in flavor really well, and they are such a health promoting food. I like making mine on the stove top using frozen Brussels sprouts, as I am able to find them in the grocery stores that way year round. This recipe is definitely enough to serve 4-5 people as a side dish, but sometimes I will make this recipe and fill up on a meal of nothing but Brussels sprouts. You will want to make sure as the Brussels sprouts are cooking that they do not stick to the bottom of the pan, so I would recommend stirring every 3-4 minutes as they cook. I know that the holidays are coming up and this is definitely a recipe that I will be serving for multiple get togethers this year. And if you are someone like myself who "hated" Brussels sprouts having never tried them, I would really recommend giving this recipe a try. If you do give it a try, you might fall in love with these delicious green sprouts like I did!

Here's what you will need!

  • 2 (12 ounce) bags of frozen Brussels sprouts

  • 1 cup of water

  • 2 tbs rice wine vinegar

  • 1 tbs maple syrup

  • 1 tsp soy sauce

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp ground black pepper

  • 1 sauce pan


  1. Place all of your ingredients into your sauce pot or stockpot

  2. Stir the ingredients together well

  3. Cook on a medium-high heat for 10 minutes covered

  4. After 10 minutes give the Brussels sprouts a good stir

  5. Cook for 8 more minutes uncovered or until most of the liquid has been cooked off


- Plant Based Gabriel

© 2018 Plant Based Gabriel