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Brussels sprout bruschetta

Brussels sprout bruschetta


You can prep the topping for these vegan Brussels sprout bruschetta in advance. Simply, allow to come to room temperature before serving

  • Feeds 10 Feeds 10
  • Ready in 30 minutes

Each serving contains

  • Energy
    486kj 116kcal
  • Fat
    Med 6%
  • Saturates
    Low 3%
  • Sugar
    Low 2%
  • Salt
    Med 7%

% of adult’s reference intake | Carbohydrates per serving : 14g

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  • 300g Brussels sprouts, halved
  • 1 tbsp Co-op olive oil
  • Zest and juice of 1 lemon
  • 1 Co-op Irresistible ciabatta, cut into 2cm slices
  • 50g Co-op sundried tomatoes in oil (drained weight), chopped
  • 1 tbsp chopped parsley
  • 1 tbsp Co-op pine nuts, toasted


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Spread the sprouts on a roasting tray, then toss with the olive oil and lemon juice
  3. Season, then roast for 25 mins, until tender
  4. Toast the ciabatta slices
  5. Allow the sprouts to cool slightly then put in a large bowl with the lemon zest and sundried tomatoes
  6. Crush with a wooden spoon until combined, but with some texture
  7. Spoon the mixture onto the ciabatta slices, then serve sprinkled with the parsley and pine nuts

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