Roasted Brussels Sprouts cooked in a delicious maple balsamic glaze. Sweet, salty, crispy on the outside, tender on the inside, and delicious! It’s the perfect healthy snack or holiday side dish. Vegan and oil free!
Brussel Sprouts or Brussel”s” Sprouts? FYI, it’s the second one. But, who cares? You’re just wanting to cook Brussels Sprouts the right way not win a spelling bee.
This is hands down one of my favorite recipes. And, one of the best side dish recipes I’ve ever made. Trust me. Roll up into Thanksgiving with this beast of a dish and you obtain instant hero status.
You’re welcome.
How Do You Make Roasted Brussels Sprouts
This Roasted Brussels Sprouts recipe is so easy and you only need FOUR INGREDIENTS! (in addition to the Brussels sprouts)
First, preheat the oven to 400 F˚. Then, slice the bottoms off the Brussels sprouts, cut them in half length-wise, and place them in a large bowl. Toss them with some low-sodium veggie broth and season with a little kosher salt and ground black pepper.
Now, lay the sprouts cut-side down on a baking sheet lined with parchment paper and bake for 20 minutes. They should be a little browned and tender.
If needed, just let them cook an extra 5 minutes or so.
While the sprouts get all nice and toasty go ahead and prepare the maple balsamic glaze and set it aside. When there are about 5 minutes left to cook, preheat a nonstick skillet or cast iron skillet over medium heat.
Remove the Brussels sprouts from the oven, toss them into the skillet, and let cook for about a minute. Then, pour the maple balsamic glaze over the roasted Brussels sprouts. Make sure they’re well coated then let them cook for about 5-10 minutes. You want the glaze to evaporate and the Brussels sprouts to carmelize and char a bit.
Once they’re done just remove them from the stove and enjoy as a healthy snack or a delicious side dish for Thanksgiving and Christmas. Or September. Or October. Really, it doesn’t matter. There is no bad time to enjoy these things.
A true masterpiece of a side dish and you didn’t even have to really try. You, my friend, are a BOSS!
What Do Roasted Brussels Sprouts Taste Like
They’re freaking great!
These roasted Brussels sprouts are sweet, tangy, and a little salty from the soy sauce.
Cooking the Brussels sprouts on the stovetop after the oven really gives them that nice char with the crispy edge. It really brings out that roasted flavor. And, it helps them to carmelize very nicely.
You’re going to love these Roasted Brussels Sprouts. Because they’re…
- Sweet
- Salty
- Vegan
- Crispy on the outside
- Soft on the inside
- Gluten Free (if you use tamari)
- Hearty
- Healthy
- Oil Free
- Easy to make
- & so incredibly delicious
More Healthy Holiday Vegan Dishes
- Easy Vegan Cornbread Dressing
- Sweet Potato Casserole
- Vegan Chickpea Meatloaf
- Creamy Vegan Mashed Potatoes
- Easy Vegan Brown Gravy
Looking for Christmas gifts or just want to update your own kitchen? Check out these 20 Kitchen Must Haves For Healthy Vegan Cooking.
Did you make this recipe? Please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work!
Print Roasted Brussels Sprouts (Vegan & Oil Free)
Oil-free Roasted Brussels Sprouts cooked in a delicious maple balsamic glaze. Sweet, salty, crispy on the outside, tender on the inside, and delicious! It’s the perfect healthy snack or holiday side dish.
- Total Time: 40 minutes
- Yield: 4 Servings 1x
Ingredients
- 12-ounce bag of brussels sprouts
- 2–3 Tbsp. low-sodium vegetable broth
- Salt & pepper to taste
- 1 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 2 tsp. low-sodium soy sauce (use tamari to make it gluten free)
- ½ tsp. garlic powder
Instructions
- Preheat your oven to 400 F˚.
- Trim off the end of the brussels sprouts, slice in half length-wise, and place the brussels sprouts into a large bowl. Add the veggie broth, season with a little salt & pepper, and toss to coat the sprouts.
- Line a baking sheet with parchment paper and lay the brussels sprouts cut-side down. Place in the oven and bake for 20 minutes. While the sprouts cook mix together the balsamic vinegar, maple sryup, soy sauce, garlic powder, and set aside.
- When there’s about 5 minutes left for the sprouts to cook in the oven, preheat a nonstick skillet or cast iron skillet over medium heat. I prefer cast iron for this recipe.
- Remove the brussels sprouts from the oven and toss them into the skillet. Let them cook for about 1 minute and then pour the maple balsamic glaze over the sprouts. Toss to coat and let them cook for 5-10 minutes. You want the glaze to disappear and the brussles sprouts to carmelize and get that bit of “char” on them.
- Remove from heat and enjoy or serve as a side dish. It’s perfect for the holidays!
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Category: Side Dish
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 of 4
- Calories: 38
- Sugar: 4.8 g
- Sodium: 88.9 mg
- Fat: 0.1 g
- Carbohydrates: 8.4 g
- Fiber: 1.7 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Keywords: roasted brussels sprouts, vegan, thanksgiving, Fall, vegetarian
Hi Shane. These brussel sprouts are delicious! I served them with your equally delicious lentil loaf and roasted potatoes. Great meal! Thanks for your wonderful recipes and meal plan s
★★★★★
Oh my….Another Hit Shane! I’m making dinner for my pastor and his family tomorrow and I’m making these right now….had to come back here to see the breakdown for 3X the amount.. which is so very helpful!
Awesome!
Just found your site and tried this tonight. Delicious!
Kate
Thank you, Kate! And, WELCOME!!!
I have tried numerous other recipes using air fryer and stove top and nothing has worked. This recipe is delicious. I love the maple syrup glaze.
★★★★★
Thank you so much!!! We love them too.
This is a winner recipe! No leftovers…ate them all up. Great flavor. Looking forward to trying more of your recipes. Thank you so much.
★★★★★
Thank you so much!
Delicious! I only had the microwave steam in the bag Brussels on hand. I let them cool after I steamed them, sliced in half and finished them stovetop in the wonderful sauce. My husband and I ate the whole bag and enjoyed them with your Holiday Roast.
★★★★★
That’s awesome! (FYI, I often used steam in the bag sprouts as well)
These sprouts are just great! I don’t care for soggy brussels sprouts at all. I think I ate my serving out of the pan! The only thing I added was a few drops of hot sauce. So very nice! Thanks!
★★★★★
That’s awesome, JoAnne! (I love a bit of hot sauce myself💥)
Shane,
I love your recipes!
One question : I have an allergy to sugar (Including maple syrup), sugar substitutes, and balsamic vinegar. Can I leave off the sugar or sub something else? What about the balsamic — red wine vinegar?
Yes, John! Make it work for you.
Thank you for the recipe.
I haveb2 questions.
How do you clean Brussel”s sprouts? Prior to roasting?
If they are charred doesn’t that lead to acrylamide formation which is carcinogenic?
Thank you Shane!
Kathy
I made these today and oh my yummm!!! Perfect balance of sweet and savory and a little tart. Loved them!! And it was so easy. I didn’t even put them in a skillet. Just added the glaze to my sprouts after they baked for about 30 mins and put them back in the oven for about 15 more mins lol but they were amazing!!
★★★★★
Any air fryer modifications?
The only modifications you should have to make is time if necessary. And, use the parchment sheets or air fryers. Good luck!
LINK: https://amzn.to/2UQzHPt
I’m going to try this very soon, but I’m wondering if you’ve tried this with other veggies.
Yes, and it works very well. I have a link to “Holiday Roasted Veggies” on my site. Very similar.
I have tried so many Brussels Sprouts recipes and been disappointed, but not this time! Finally I have a keeper! This recipe is fantastic – easy and delicious. I served them alongside Shane’s recipe for mashed potatoes – also soooo delicious! I have tried at least 6 of Shane’s recipes so far and loved them! Thanks Shane!
★★★★★
Thank you, Dorothy! Blessings.
I did that! 5 star. Happy Thanksgiving to you.
★★★★★
Awesome! Thank you so much. Happy Thanksgiving back to you:)
All I can is “YUM, YUM, YUM!”
★★★★★
Shane, can I roast them ahead of time and put them in the skillet later on closer to serving the Thanksgiving meal? I need the oven for other dishes. Thanks.
Yes, absolutely!
Thanks, Shane. I’m serving your peanut butter cookies for dessert. Best cookies I’ve ever had.
Wow, thank you so much, Sandi! That makes me happy:) Would you mind rating them when you get a chance? It helps me with google:) Have a great Thanksgiving!