Brussels sprouts with vegan parmesan

If you prepared vegan parmesan by the recipe I already shared with you, then take a look at my suggestion of what you can eat it with. I love to combine it with baked brussels sprouts because it is a great counterbalance to its bitter taste. You can prepare this meal in 20 minutes, if not faster, and serve it as a main dish or side dish with desired protein. My choice is fish or turkey. Here’s how brussels sprouts with vegan parmesan are made.

Ingredients:
4 cup brussels sprouts
3-4 tbsp coconut oil
1 tsp salt
1 garlic clove, mashed
⅓ tsp red chili pepper flakes

Instructions:
1. Heat the coconut oil in a large pan, then add salt and mashed garlic.
2. Add brussels sprouts, previously cut in half.
3. Cover with a lid and simmer for a minute, then turn every brussels sprouts head, so they simmer evenly. Put back the lid and simmer for an additional 1-2 minutes.
4. Put the brussels sprouts in a pan, lined with baking paper, and bake for 10 minutes in the oven at 230 °C.
5. Sprinkle with vegan parmesan and red chili pepper flakes.
6. Serve and enjoy.