Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Best Oil-Free Roasted Brussels Sprouts

The Best Oil-Free Roasted Brussels Sprouts

  • Author: The Green Creator
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 1 1x
  • Category: Course, Side Dish, Snack, Lunch, Main
  • Cuisine: vegan, plant-based, vegetarian, glutenfree, dairy-free

Ingredients

Scale
  • 250 grams Brussels sprouts
  • 2 heaping teaspoons of mustard
  • 3 teaspoons balsamic
  • 1 teaspoon soy sauce or tamari*
  • 1 teaspoon onion powder
  • 1 teaspoon garam masala powder
  • 2 teaspoons sweet syrup , I use coconut syrup or date syrup

Instructions

  1. Preheat the oven to 350℉ (180℃ ) and line a sheet pan with parchment paper. Set aside and start prepping your Brussels sprouts.
  2. 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”.
  3. Place the Brussels sprouts in the oven and bake for 15-20 minutes at 350℉ (180℃ ).
  4. 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.
  5. 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.
  6. Remove from the oven and serve immediately.
  7. I prefer to eat them warm fresh from the oven but these Brussels sprouts are also great as a leftovers.

Notes

*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.