Eurasian Brussels Sprouts

Votes: 1
Rating: 5
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Prep Time15minutes
Cook Time35minutes
Passive Time
Nutrition Facts
Eurasian Brussels Sprouts
Amount Per Serving
Calories 285 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 519mg 22%
Potassium 437mg 12%
Total Carbohydrates 45g 15%
Dietary Fiber 5g 20%
Sugars 3g
Protein 6g 12%
Vitamin A 21%
Vitamin C 124%
Calcium 26%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

The word Eurasian means a combination of European, or European American, and Asian cultures.  When I made this recipe I was trying to create crispy-crunchy Brussels sprouts that had an emphasis on Italian flavors. My decision to use Pad Thai rice noodles seemed like just the perfect and unexpected accompaniment to the dish. Additionally, the rice noodles are gluten-free so, in my mind, a winner!

You can serve the Brussels Sprouts on their own as a side dish or mixed with traditional pasta but I would strongly suggest you first try using rice noodles.

I went light on the red pepper flakes, which can be adjusted to individual taste. I used the CHICKENLESS Better than Bouillon however the vegetable variety would also work great.

This dish also works great for leftovers but I recommend adding a splash of water and a drizzle of olive oil before reheating.



  • 1 lb. brussels sprouts ends cut off and halved
  • 2 Tbl. olive oil plus more for drizzling
  • 2 Tbl. Lemon Zest
  • 1 tsp. Oregano dried
  • 1/2 tsp. red pepper flakes or more to taste
  • 1/2 tsp. salt
  • 1/2 cup Follow Your Heart Vegan Parmesan Shreds
  • 8 oz. Pad Thai Noodles, cooked until soft
  • 2 Tbl. Better than Bouillon chickenless or vegetable flavored
  • 2 medium tomatoes diced
  • 10 whole basil leaves chopped


  1. Cut ends of Brussels Sprouts and slice in half.
  2. Steam Brussels Sprouts over salted water for 3 minutes, after the water starts to boil. Remove from heat and rinse with cold water. Pat dry.
  3. Arrange steamed and dried Brussels Sprouts on a parchment-lined baking sheet. Drizzle with olive oil.
  4. In a small bowl, mix together Lemon Zest, Oregano, Red Pepper Flakes, and Salt. Sprinkle over oiled sprouts and toss to evenly combine.
  5. Bake in a 400-degree oven for 12 minutes or until slightly charred. Remove from oven, sprinkle with Vegan Parmesan Shreds and return to oven. Bake for 5 - 7 minutes or just until cheese has melted. Remove from oven and set aside.
  6. While sprouts are cooking in the oven prepare the Pad Thai Noodles in a pot with 2 Tbl. of Bouillon. Cook until they are soft but not mushy. Drain and set aside.
  7. Line the pot with about 1 Tbl. of olive oil and add diced tomatoes and chopped basil leaves. Cook, stirring often, for 2 minutes.
  8. Place drained noodles in a bowl, top with cooked Brussels Sprouts, tomatoes, and basil. Add an extra drizzle of olive oil and more cheese. (Optional)

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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