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If you’re looking for a vegan Brussels sprouts recipe that makes the most of this wonderful seasonal vegetable, these glazed Brussels sprouts with toasted hazelnuts and creamy vegan labneh might become your new favorite.
Pan-seared until golden and beautifully caramelized, the Brussels sprouts are coated in a sweet and savory glaze made with white miso, agave syrup, and fresh lime juice. They’re then served over a generous layer of homemade soy yogurt labneh and finished with crunchy toasted hazelnuts.
The combination is everything I love about vegetable-forward cooking: crispy edges, a glossy glaze, a creamy and tangy base, and just enough crunch to make every bite interesting.
Naturally vegan, gluten-free when prepared with certified gluten-free miso, and made without refined sugar, this recipe makes a beautiful autumn side dish or a delicious addition to a plant-based dinner.
Why You’ll Love This Vegan Brussels Sprouts Recipe
You’ll love this recipe because it takes Brussels sprouts to a whole new level. Forget the usual boiled or steamed Brussels sprouts. This recipe will show you how to make them beautifully golden, crispy, and full of flavor, a technique you can use for countless other dishes featuring this wonderful, often underrated vegetable.
We’ve all experienced that moment when a plate of plain boiled Brussels sprouts appears at a family lunch, leaving us wondering why anyone thought it was a good idea. Well, leave it to vegan cooking to prove that there’s no such thing as a boring vegetable, only endless possibilities waiting to be explored.
And there’s another reason to fall in love with this dish: it introduces you to labneh, a traditional Middle Eastern strained yogurt preparation, reimagined here in a 100% plant-based version. Creamy, tangy, and wonderfully versatile, it creates the perfect contrast to the crispy, miso-glazed Brussels sprouts and toasted hazelnuts.
Ingredients and Substitutions for Vegan Glazed Brussels Sprouts
One of the things I love most about this vegan Brussels sprouts recipe is how a handful of simple ingredients can create such an interesting combination of flavors and textures.
Below, you’ll find everything you need to prepare this recipe, along with a few substitutions and useful tips to help you adapt it to your taste or to whatever you already have in your kitchen.
Brussels Sprouts
The stars of this recipe! Brussels sprouts are often underestimated, but when cooked properly, they develop a wonderful natural sweetness, beautifully caramelized edges, and a deliciously nutty flavor. For this recipe, I recommend using fresh Brussels sprouts rather than frozen ones, as they contain less surface moisture and are much easier to crisp up in a pan.
Choose firm, bright green sprouts, preferably similar in size to ensure even cooking. We’ll cut them in half and pan-sear them until golden before adding the miso glaze.
Can you use frozen Brussels sprouts? Yes, although the final texture may be softer. Frozen sprouts tend to release more water during cooking, making it harder to achieve those lovely crispy edges. For the best results, fresh is definitely my first choice.
Vegan Labneh
The first time I tasted vegan labneh was during a trip to Istanbul, and I immediately fell in love with it. Labneh is a traditional Middle Eastern preparation made by straining yogurt to remove excess liquid, resulting in a thick, creamy, and wonderfully tangy consistency. For this vegan labneh, we’re following the same principle, starting with plant-based yogurt instead of dairy.
I chose a thick, unsweetened soy yogurt, which already has a consistency close to what we’re trying to achieve. Traditionally, labneh is prepared with yogurt and salt, sometimes with the addition of lemon juice. For this recipe, I decided to use fresh lime juice instead of lemon, as I wanted a brighter, more pronounced citrus note to complement the sweet and savory miso glaze. You can absolutely substitute it with lemon juice if you prefer.
Can you use other plant-based yogurts? Of course! Unsweetened coconut yogurt is another excellent option, especially if you choose a thick, full-fat variety. The most important thing is to use plain, unsweetened yogurt, avoiding flavored varieties or those with added sugar.
Miso Glaze
The secret to these beautifully glazed Brussels sprouts is a simple combination of white miso paste, agave syrup, and fresh lime juice. Together, they create a wonderful balance of savory, sweet, and tangy flavors, with a rich umami depth that complements the natural bitterness of Brussels sprouts.
Miso, a traditional Japanese fermented soybean paste, is the key ingredient here. I recommend using white miso (shiro miso) for its relatively mild, slightly sweet flavor. If you’re following a gluten-free diet, make sure to choose a certified gluten-free variety, as some miso pastes contain barley.
For sweetness, I used agave syrup, which helps create that beautiful glossy coating as the glaze reduces in the pan.
Can you use other sweeteners? Absolutely! Maple syrup, rice syrup, and date syrup are all excellent alternatives.
Hazelnuts
I chose toasted hazelnuts for this recipe because of their rich, intense, and wonderfully nutty flavor, which becomes even more pronounced when they’re roasted.
Can you use other nuts? Absolutely! Walnuts, pecans, or pistachios would all work beautifully in this recipe, each bringing its own distinctive flavor and texture.
Want to make it nut-free? Simply skip the hazelnuts and replace them with toasted sesame seeds for a lovely crunch and a delicate, nutty flavor. Just remember that sesame is also an allergen, so check that it is suitable for everyone you’re serving.
Herbs and Seasonings
Of course, no vegetable dish is complete without a little salt and freshly ground black pepper. I also used extra virgin olive oil and some fresh lemon thyme from my terrace, which adds a delicate herbal fragrance with lovely citrus notes.
This is where you can really make the recipe your own. Feel free to experiment with your favorite fresh herbs, such as regular thyme, parsley, or oregano. You can also replace regular olive oil with an infused olive oil for an extra layer of flavor.
Finally, I added a sprinkle of sumac, a beautiful deep-red Middle Eastern spice with a naturally tangy, citrus-like flavor. It brings a lovely touch of color to the finished dish while enhancing the bright acidity of the lime and balancing the richness of the miso glaze.
Feel free to adjust the herbs and seasonings to your taste, but I particularly recommend keeping the sumac if you have it. Its vibrant flavor works beautifully with the creamy vegan labneh and caramelized Brussels sprouts.
Finally, I added a handful of fresh pomegranate seeds to finish the dish. Their beautiful ruby-red color makes the plate even more inviting, while their juicy, sweet-tart flavor adds a refreshing contrast to the rich miso glaze and creamy vegan labneh.
How to Make Vegan Glazed Brussels Sprouts with Hazelnuts and Labneh
Making these vegan glazed Brussels sprouts is easier than you might think, and the secret lies in preparing each element separately before bringing everything together.
Step 1: Prepare the Vegan Labneh
Start by preparing the labneh, ideally the day before serving.
In a bowl, combine 250 g of thick, unsweetened soy yogurt, the juice of half a lime (approximately 10–15 ml), and ¼ teaspoon of sea salt. Mix until smooth and well combined. Line a fine-mesh sieve with a double layer of cheesecloth or a clean, finely woven kitchen towel, and place it over a deep bowl. Pour the yogurt mixture into the cloth, gather the edges, and gently twist them together to form a bundle.
Place everything in the refrigerator and allow the yogurt to strain for 12–24 hours, depending on its original consistency. Make sure the bottom of the sieve stays above the liquid collecting in the bowl. Once ready, the labneh should be thick, creamy, and spreadable. Transfer it to a clean container and refrigerate until serving.
My tip: If you’re using a particularly thick soy yogurt, as I did, check the consistency after 12 hours. You want a creamy texture that can be easily spread across the plate with the back of a spoon.
Step 2: Prepare and Cut the Brussels Sprouts
Wash 300–350 g of fresh Brussels sprouts under cold running water. Remove any damaged outer leaves and trim the tough ends without cutting away too much of the base. Cut each Brussels sprout in half lengthwise, keeping the halves as even as possible.
Pat them thoroughly dry with a clean kitchen towel. This is an important step because excess moisture prevents the sprouts from developing those beautiful golden, caramelized edges.
Step 4: Prepare the Miso Glaze
Prepare the glaze. In a small bowl, combine:
- 15 g white miso paste (certified gluten-free)
- 2 teaspoons agave syrup (approximately 12–14 g)
- 2 tablespoons water (30 ml)
Whisk until the miso has completely dissolved and the mixture is smooth. Keep 2 teaspoons of fresh lime juice (10 ml) aside for the final stage of cooking. The glaze should be fluid enough to coat the Brussels sprouts evenly, but it will naturally thicken once heated.
Step 4: Pan-Sear the Brussels Sprouts Until Golden
Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat, then add 10 g of vegan butter and allow it to melt.
Arrange the Brussels sprouts in a single layer, with their cut sides facing down. Let them cook undisturbed for approximately 5–7 minutes, or until the flat surfaces are deeply golden and caramelized. Turn the sprouts over, reduce the heat to medium, and continue cooking. If they are still firm in the center, add 2–3 tablespoons of water and cover the skillet for approximately 4–5 minutes.
Remove the lid and allow any remaining water to evaporate completely. The Brussels sprouts should be tender inside while maintaining their golden, slightly crispy edges.
My tip: Avoid overcrowding the skillet. Giving each Brussels sprout enough space is one of the easiest ways to achieve a beautifully caramelized result.
Step 5: Glaze the Brussels Sprouts
Once the Brussels sprouts are golden and almost completely cooked, reduce the heat to medium-low. Pour the miso and agave mixture into the skillet and gently toss the sprouts to coat them evenly. Cook for approximately 1–2 minutes, stirring frequently, until the glaze becomes glossy and lightly coats each sprout.
If the sauce thickens too quickly, add a small splash of water to loosen it. Turn off the heat and add the fresh lime juice, tossing everything together one final time.
Important: Always add the miso glaze toward the end of cooking. The agave syrup can burn if exposed to high heat for too long, while the miso may develop a bitter flavor.
Step 6: Toast the Hazelnuts
Place 15–20 g of hazelnuts in a small, dry skillet over medium-low heat. Toast for approximately 4–6 minutes, stirring or shaking the pan frequently, until fragrant and lightly golden. Watch them carefully, as nuts can burn quickly. Allow them to cool slightly, then roughly chop them with a knife. You want a mixture of small and slightly larger pieces to create an interesting texture in the finished dish.
Step 7: Assemble and Serve
Now comes my favorite part: bringing all the elements together! Spoon a generous amount of chilled vegan labneh onto each plate and spread it across the surface using the back of a spoon, creating a soft, creamy base. Arrange the warm, miso-glazed Brussels sprouts over the labneh, distributing them naturally across the plate. Scatter the toasted hazelnuts on top, then finish with:
- A drizzle of extra virgin olive oil
- Fresh lemon thyme leaves
- A light sprinkle of sumac
Serve immediately, while the Brussels sprouts are still warm and the labneh is beautifully cool and creamy. The contrast between the sweet and savory miso glaze, the tangy labneh, the fragrant herbs, and the crunchy toasted hazelnuts is what makes this dish so special.
FAQ’s
Yes! Fresh Brussels sprouts are naturally gluten-free, making them a wonderful ingredient for anyone following a gluten-free diet, including people with celiac disease. However, the ingredients you cook them with can make a difference. Brussels sprouts are often prepared with sauces, seasonings, or glazes that may contain gluten.
The secret to perfectly glazed Brussels sprouts is to cook them until golden and almost tender before adding the glaze. Start by cutting fresh Brussels sprouts in half and placing them cut-side down in a hot skillet with olive oil and vegan butter. Let them develop a beautiful caramelized surface, then turn them over and finish cooking until tender. Meanwhile, prepare a simple Brussels sprouts glaze by combining white miso, agave syrup, and water. Once the sprouts are nearly ready, reduce the heat and add the glaze, tossing gently for 1–2 minutes until every piece is coated in a glossy, sweet-and-savory sauce.
Brussels sprouts are incredibly versatile and can be paired with so many different dishes to create a delicious, balanced plant-based dinner.
In this recipe, I’ve already included a source of plant-based protein thanks to the soy yogurt labneh, which creates a creamy and satisfying base for the glazed Brussels sprouts. To turn it into a more complete meal, you can simply add a source of carbohydrates, such as steamed rice, quinoa, or a delicious vegan pesto pasta.
If you prefer to serve these glazed Brussels sprouts as a side dish, you can pair them with a protein-rich main course, such as my vegan schnitzel, for a wonderfully comforting dinner.
Other delicious combinations include crispy baked tofu, roasted potatoes, lentils, or a seasonal grain bowl with fresh herbs and roasted vegetables.
And if you’re planning a special fall dinner, these Brussels sprouts make a beautiful addition to a sharing table. The combination of creamy vegan labneh, toasted hazelnuts, and juicy pomegranate seeds makes them particularly lovely alongside other seasonal dishes.
Vegan Glazed Brussels Sprouts with Hazelnuts & Labneh
Equipment
Ingredients
For the Vegan Labneh
- 250 g Unsweetened plant-based yogurt
- ½ Lime
- ¼ tsp Sea Salt
For the Miso Glaze
- 15 gr White Miso
- 2 tsp Agave Syrup
- 2 tbsp Water Hot
- 2 tsp Fresh Lime Juice
For the Brussels Sprouts
- 300 gr Brussels sprouts Fresh
- 1 tbsp extra virgin olive oil
- 10 gr Vegan butter
- To Taste Black Pepper
For the Toppings and Seasonings
- 15 gr Hazelnuts Chopped
- 35 gr Pomegranate seeds
- To Taste Fresh lemon thyme leaves
- ¼ tsp Ground Sumac
- To Taste extra virgin olive oil To Finish
Instructions
Prepare the Vegan Labneh
- Mix the soy yogurt, lime juice, and salt until smooth. Transfer to a fine-mesh sieve lined with cheesecloth, placed over a deep bowl. Cover and refrigerate for 12–24 hours, allowing the excess liquid to drain. The labneh should become thick and spreadable.
Prepare the Miso Glaze
- Whisk together the white miso, agave syrup, and 30 ml water until smooth.
- Toast the Hazelnut
- Place the hazelnuts in a dry skillet over medium-low heat for 4–6 minutes, stirring frequently until fragrant. Let cool slightly, then roughly chop.
Prepare the Brussels Sprouts
- Wash, trim, and halve the Brussels sprouts lengthwise. Pat thoroughly dry with a clean kitchen towel to encourage even browning.
- Heat the olive oil and vegan butter in a large skillet over medium-high heat. Arrange the sprouts cut-side down in a single layer and cook undisturbed for 5–7 minutes, until deeply golden.
- Turn the sprouts over and reduce the heat to medium. If necessary, add 2–3 tablespoons of water, cover, and cook for another 4–5 minutes until almost tender. Remove the lid and let any remaining water evaporate.
- Reduce the heat to medium-low, pour the miso glaze into the skillet, and toss gently for 1–2 minutes until glossy and evenly coated. Remove from the heat and stir in the fresh lime juice.
Assemble The Dish
- Spread the vegan labneh across two plates. Arrange the warm Brussels sprouts on top, then finish with toasted hazelnuts, pomegranate seeds, fresh lemon thyme, sumac, freshly ground black pepper, and a drizzle of olive oil, if desired. Taste before adding extra salt.
- Enjoy while the Brussels sprouts are warm and the labneh is cool and creamy.
Notes
Nutrition
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