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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Roasted Brussels Sprout Tacos with Chipotle Aioli

    Published: Oct 11, 2017 · by Sarah · Updated: Jan 22, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Roasted Brussels Sprout Tacos with Chipotle Aioli 04

    Easy and delicious, these Roasted Brussels Sprout Tacos with Chipotle Aioli will make you fall in love with Brussels sprouts! Even your pickiest eaters will love these spicy tacos.

    tray of 3 Roasted Brussels Sprout Tacos with small bowl of Chipotle Aioli
    Jump to:
    • How to Make Roasted Brussels Sprout Tacos with Chipotle Aioli
    • Tips & Tricks for Roasted Brussels Sprout Tacos with Chipotle Aioli
    • Variations to Roasted Brussels Sprout Tacos with Chipotle Aioli
    • More Meatless Taco Recipes
    • Recipe
    • Comments

    I know that pumpkin and apples get all the love this time of year, but I get just as excited when I see Brussels sprouts back in season. If you've had them fresh, then you know what I'm taking about. They're so much better than the frozen kind and are way more versatile!

    I prefer Brussels sprouts roasted, but they're also delicious when shredded in salads or sautéed on the stovetop. If my mom had served them to me that way as a child—rather than frozen and boiled—then I might not have hated them for the first twenty years of my life.

    Now they're easily one of my favorite vegetables. Not only because they taste good, but because they're packed full of feel good nutrition.

    Like many of the cruciferous veggies, Brussels sprouts are rich in vitamins and minerals like vitamin C, vitamin K, and potassium. But less commonly known is that Brussels sprouts are also a good source of brain boosting omega-3 fatty acids.

    So if you don't eat fish, these little green cabbages make a great alternative!

    As I mentioned before, Brussels sprouts are super versatile and happen to make a delicious addition to tacos.

    These tacos start with a base of refried black beans for protein, a simple red cabbage and carrot slaw, and crispy roasted Brussels sprouts topped with a chipotle lime aioli. They're so simple yet packed with flavor!

    This Roasted Brussels Sprout Tacos with Chipotle Aioli recipe is...

    • Super tasty
    • Full of vitamins and minerals
    • Versatile
    • Gluten-free
    • Vegan
    • A little bit spicy

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    How to Make Roasted Brussels Sprout Tacos with Chipotle Aioli

    ingredients to assemble Roasted Brussels Sprout Tacos with Chipotle Aioli
    1. Preheat oven and prep baking sheet.
    2. Prep & slice Brussels sprouts, toss with oil and salt, and roast.
    3. Assemble red cabbage and carrot slaw.
    4. Whip together chipotle aioli.
    5. Heat refried beans and season to taste.
    6. Assemble tacos and enjoy!

    Full directions for how to make Roasted Brussels Sprout Tacos with Chipotle Aioli are in the printable recipe card at the bottom of the post.

    Tips & Tricks for Roasted Brussels Sprout Tacos with Chipotle Aioli

    Warming Tortillas

    Make sure to warm up your tortillas before assembling your tacos. You can easily do this using a skillet on the stove or a tortilla warmer. Having warm tortillas will make your tacos easier to manage and give them that extra touch!

    Seasoning Beans

    Speaking of flavor, the end result will depend on what type of refried beans you use. Mine were lightly salted and I found that I needed to add a squeeze of lime juice, cumin and sea salt to make them pop a little more.

    Whatever kind you use, I would taste test them first and add seasonings as needed. Chili powder will also work if you have that on hand!

    Variations to Roasted Brussels Sprout Tacos with Chipotle Aioli

    close up Roasted Brussels Sprout Taco with Chipotle Aioli

    Swap Tortillas

    If you don't have to worry about eating gluten-free, you can swap out your tortillas. Instead of corn tortillas, try regular flour tortillas or wheat flour tortillas. You could even try one of those flavored tortillas!

    Alternatively, you could even use crunchy taco shells for your Brussel sprouts tacos. Which tortilla option is the best? The tortillas—or taco shells—you already have on hand, of course!

    Swap Slaw

    Don't have any red cabbage or carrots on hand? Not to worry! You can easily swap the slaw in these cabbages for whatever veggies you have on hand. In fact, you could even use some leftover salad mix in place of the slaw.

    More Meatless Taco Recipes

    • Buffalo Cauliflower Tacos
    • Roasted Sweet Potato & Black Bean Tacos
    • Chickpea & Tofu Thai Peanut Tacos
    • Pulled Spaghetti Squash Tacos with Avocado Slaw
    • Grilled Veggie Tacos with Chimichurri
    • Chipotle Tempeh Tacos with Peach Salsa

    If you're on your way to a more plant based lifestyle, be sure to check out our Veggie Kickstart Kit. It's packed with easy and tasty vegetarian dinners, effortless packable lunches, and easy grab-and-go breakfasts. And they’re so good - you’ll never miss the meat again!

    Recipe

    Roasted Brussels Sprout Tacos with Chipotle Aioli 04

    Roasted Brussels Sprout Tacos with Chipotle Aioli

    Easy and delicious, these Roasted Brussels Sprout Tacos with Chipotle Aioli will make you fall in love with Brussels sprouts!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Roasted Brussels Sprout Tacos, Roasted Brussels Sprout Tacos with Chipotle Aioli, vegetarian tacos
    Servings: 12 tacos
    Calories: 192kcal
    Author: Oh My Veggies

    Ingredients

    • 1 ½ lbs Brussels sprouts
    • 1 tbsp high heat cooking oil
    • fine sea salt to taste
    • 2 cups red cabbage thinly sliced (about ½ small head)
    • 2 cups carrots shredded
    • 2 tbsp apple cider vinegar
    • ½ cup vegan mayonnaise
    • ½ tsp chipotle powder
    • ½ lime juiced
    • 16 oz vegetarian black refried beans*
    • 12 corn tortillas warmed in a skillet
    US Customary - Metric

    Instructions

    • Preheat the oven to 400°F and line a baking sheet with parchment paper or silicone mat.
    • Remove any gnarly leaves from the Brussels sprouts then chop off the stems and slice each one in half. Transfer the Brussels sprouts to the baking sheet, toss with oil, and sprinkle with salt. Roast in the oven for 15-20 minutes, until light golden brown.
    • Meanwhile, combine the red cabbage and carrots in a large bowl. Add the apple cider vinegar, sprinkle with salt, and toss to combine.
    • In a small bowl, combine the mayonnaise, chipotle powder, and lime juice. Stir until smooth.
    • Transfer the black refried beans to a bowl for microwaving or a small saucepan to heat over the stove. Microwave for 1 minute or cook until warm. Taste test to see if you prefer more salt, seasonings (such as cumin, chili powder, lime juice, or more salt), and adjust as needed.
    • Spread the black beans on top of the warm tortillas, top with cabbage mixture, and roasted brussels sprouts. Drizzle with chipotle aioli, serve, and enjoy!

    Notes

    *Depending on the kind of refried black beans you use, you may need to add seasonings to taste. Cumin, chili powder, lime juice, and salt are good for adding flavor.

    Nutrition

    Calories: 192kcalCarbohydrates: 25gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 317mgPotassium: 380mgFiber: 6gSugar: 4gVitamin A: 4215IUVitamin C: 59mgCalcium: 72mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegan Main Dishes, Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes brussels sprouts, chipotle, fall, tacos

    sarah cook, author of making thyme for health

    About Sarah

    Sarah Cook is a vegetarian food blogger living in Athens, Georgia. Her blog Making Thyme for Health features simple, seasonal, and healthy recipes made from whole food ingredients. Outside of cooking, she enjoys maintaining an active lifestyle, traveling and drinking wine.

    Reader Interactions

    Comments

    1. Lori says

      December 04, 2017 at 7:21 pm

      I LOVE these and will definitely make them often! I accidentally bought veg refried pinto beans rather than black beans, but it still tasted great. I added a little bit of cumin and chipotle chili powder to them before heating up. I also used green cabbage instead of red since green cost a little less. The only thing I'll do differently is leave out the vinegar and salt, and I will toss the slaw with the chipotle aioli to make a creamy slaw. It's similar to how I did it when I used to eat fish tacos. Thank you for the great idea! I would never have thought to make a taco with Brussels sprouts!

      Reply
      • Katie Trant says

        December 05, 2017 at 2:34 pm

        Hey Lori, glad you enjoyed these as much as we did! Great idea to make a creamy slaw next time!

        Reply
    2. Karyn says

      January 09, 2018 at 8:16 am

      Oh my YUM! I have all of these ingredients in my fridge right now & can't wait to try! Thanks!

      Reply
      • Katie Trant says

        January 17, 2018 at 8:35 am

        Thanks Karyn, we hope you love this recipe as much as we do!

        Reply
    3. Rachael says

      June 06, 2018 at 4:05 pm

      5 stars
      All of your recipes I have tried have been a big hit at my house! Thank you

      Reply
    4.67 from 3 votes (2 ratings without comment)

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