It’s the season for tons of cakes, cookies, chocolate and hot drinks, but it’s also the season where I switch on the oven multiple times a day for some roasted veggies such as Brussels sprouts. I find it hard to believe there was a time I really had no clue what to do with Brussels sprouts. I always thought I had to do something difficult with this bitter veggie in order to make it taste good. And although those type of recipes are also amazing, this one is by far my favorite!
Because of this simple recipe we have been eating so many veggies this year! I’m talking a few kilos of just Brussels sprouts per week…Yup, I’m not kidding.
The fact that these tiny cabbages (as I like to call them) are so healthy is just a bonus. Because in all honesty I prepare these sprouts this way, because I crave the taste. And even though vegetables always are the main focus on my plate, with this recipe I’m just eating way more of any type of vegetable. I have been making zucchini with this recipe, but also bok choy or parsnip fries are delicious prepared this way.
If you have NEVER tried roasted Brussels sprouts, then you have to promise me to try this oil-free recipe. There is absolutely no need to add any oil to this recipe, since the ”dressing” will prevent them from burning that quickly.
I always buy the extra large sprouts for two reasons. One, it cuts the preparations time in halve. I absolutely have no patience to clean those little Brussels sprouts. The second reason is that I think they taste better when roasted. They have more of a bite in the middle then the smaller sprouts.
I like to serve them as a snack with mustard or as a side dish with a grain or pasta and more veggies. They also go very well with tofu dishes. But if you have any other suggestions, let me know in the comment section below or on Instagram. Tag me #thegreencreator so I can see your dish. Happy weekend!
- Preheat the oven to 350℉ (180℃ ) and line a sheet pan with parchment paper. Set aside and start prepping your Brussels sprouts.
- Rinse the Brussels sprouts with water and remove outer leaves if spotty or damaged. Cut the end of the stem off (the little hard nub at the base) and slice in half when the Brussels sprouts are big. Place them into a bowl and add in the ingredients for the ‘’roasting dressing’’. There is no need to make this dressing in a seperate bowl, just add all ingredients to the sprouts. Combine well so all sprouts are covered in the ”dressing”.
- Place the Brussels sprouts in the oven and bake for 15-20 minutes at 350℉ (180℃ ).
- Shuffle them around after 10 minutes and bake for 5-10 more minutes longer or until they soften and start to brown around the edges.
- I prefer a gentler way of roasting as opposed to roasting them at a high heat until they turn black. On a lower temperature, the veggies are basically steamed in the oven first, and they stay soft inside. Feel free to roast them for longer, but make sure then to shuffle them around so they don’t burn. I prefer mine soft on the inside and crispy on the outside.
- Remove from the oven and serve immediately.
- I prefer to eat them warm fresh from the oven but these Brussels sprouts are also great as a leftovers.
*I almost never add extra salt to my meals especially in recipes such as this one where I used (low-salt) soy sauce, but feel free to salt the veggies to your taste.