Roasted Brussels Sprouts (Vegan & Oil Free)

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5 from 10 reviews

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.


  • 12-ounce bag of brussels sprouts
  • 23 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)
  • 1/2 tsp. garlic powder


  1. Preheat your oven to 400 F˚.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from heat and enjoy or serve as a side dish. It’s perfect for the holidays!