B.C. vegetarian recipe: Roasted Brussels sprouts with Big Brat Veggie Links

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      If you’re planning to make Brussels sprouts for this holiday weekend, here’s one way of changing things up.

      This one could be a main or side dish—or it could even be a way to turn leftovers into another meal.

      This recipe comes from Vancouver’s Big Mountain Foods, which offers an array of plant-based products.

      The Big Brat Veggie Link Skillet

      Preparation time: 10 minutes

      Cooking time: 35 minutes 


      1 package of Big Brat Veggie Links
      2 pounds of Brussels sprouts
      ½ medium onion
      1 lemon
      ⅓ cup olive oil
      ½ cup vegan parmesan cheese
      salt and pepper


      Preheat the oven to 400F.

      Wash and cut Brussels sprouts in half placing them in a bowl or bag.

      Dice half the onion, squeeze in the lemon, and add the olive oil and toss.

      Place on a baking sheet, and add salt and pepper.

      Place in oven for 20 minutes.

      Slice the Big Brat Veggie Links into one-inch pieces

      One minute later, remove the Brussels sprouts from the oven, give them a toss, and add in the chunks of Big Brat Veggie links.

      Sprinkle some vegan parmesan and then put them back in the oven.

      Bake another 10 to 15 minutes or until you’ve achieved the browning and crispness you like.

      Serve these warm, and enjoy.