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.
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.
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…
- Crispy on the outside
- Soft on the inside
- Gluten Free (if you use tamari)
- 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.Print
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.
- 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!
Keywords: roasted brussels sprouts, vegan, thanksgiving, Fall, vegetarian