“Fall brings all things root veggies,” plant-based chef and recipe developer Fraser Fitzgerald reminds us. And if you haven’t picked up some Brussels sprouts from the farmers’ market this season, let this innovative, veggie-forward dish nudge you toward the produce section. Fitzgerald shared his recipe for crispy Brussels sprout tacos, and we’re absolutely enamored.
This tasty taco is “crispy from the oven-roasted Brussels sprouts, creamy from the charred scallion crema, and crunchy from the miso walnuts,” which makes for “a perfect bite,” Fitzgerald says. And we have to agree that the combination of strong flavors and textural variation guarantees you won’t miss the absence of a traditional taco meat.
To make the dish, you’ll roast sprouts until they’re charred and blistered. While those are is in the oven, you’ll quickly char green onions and jalapeño before blending with an avocado to make that creamy, dairy-free crema (a dash of citrus cuts through all the decadence). The sweet and savory miso walnuts come together just as quickly (and we dare you to prepare them without munching on a few). You can garnish the final product with as much jalapeño and cilantro as your heart desires — Fitzgerald also sprinkles vegan feta over his tacos, but if you’re cooking vegetarian, feel free to use the real deal.
Crispy Brussels Sprout Tacos Recipe
Ingredients
Serves: 4
- 4 cups Brussels sprouts, cleaned and halved or quartered
- ¼ cup olive oil
- ½ tsp salt
- ¼ cup chopped walnuts
- 1 tbsp white miso paste
- 2 tbsp maple syrup
To serve
- Cilantro, washed and picked
- 1 jalapeño, sliced super thin
- Vegan feta
- 8-10 flour tortillas
Charred scallion crema
- 1 avocado
- 2 green onions
- ¼ jalapeño
- 1 lemon, juiced
- ½ cup cilantro, washed
- ¼ tsp salt
- 2-4 tbsp water
Instructions
- Preheat your oven to 450F. Place the cut Brussels sprouts in a bowl, add 2 tbsp of olive oil and ½ tsp salt, toss to combine. Place on a baking sheet and drizzle with the remaining 2 tbsp of olive oil. Roast until slightly charred and crispy. This will take around 20 minutes. Make sure you are using a large baking sheet or two baking sheets — you want there to be enough room to let the Brussels sprouts get crispy and not too overcrowded so they steam.
- While the Brussels sprouts are cooking, preheat a pan over medium heat. Char the green onions and ¼ jalapeño on the pan; cook until slightly burnt. Remove and place in a blender along with the remaining charred scallion crema ingredients. Blend until smooth.
- In the same pan you charred the green onions in, toast the walnuts over medium heat. Once they are fragrant, add the miso and maple syrup. Toss to combine, remove, and set aside.
- Warm your tortillas and build your tacos with the Brussels sprouts. Top with walnuts, crema, vegan feta, cilantro, and fresh jalapeño. Dig in!
Recipe by Fraser Cooks.
