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Roasted Brussels Sprouts with Parmesan and Hemp Hearts

30 mins
Serves 4
Savoury pancakes

Delicious, roasted brussels sprouts with parmesan and a liberal sprinkling of Hemp hearts. The perfect winter veggie side dish made special with just a little extra effort. Rich in antioxidants and cancer-protecting compounds, healthy omegas, and extra protein.

*Parmesan cheese is not generally vegetarian as it often contains animal rennet. Try a great dairy-free alternative such as Angel Food parmesan or try HempNZ™ recipe here.

Photography by Fay McCormick, HempNZ™


  • 400g brussels sprouts
  • 3 Tbs olive oil
  • ½ tsp salt
  • ½ tsp cracked pepper
  • ½ Cup dairy-free parmesan - bought or homemade.
  • ¼ Cup Hemp hearts
  • Fresh chopped parsley to serve


  1. Preheat your oven to 180-200°C depending on how hot your oven runs.
  2. Trim the sprouts of any old leaves and cut each sprout in half.
  3. Place in a bowl with other ingredients and toss gently to coat.
  4. Tip the sprouts onto a baking paper-lined roasting pan and spread them out evenly.
  5. Bake for 25-30 minutes or until golden brown.
  6. Transfer to a serving dish and sprinkle with fresh chopped parsley.