These Oil-Free Balsamic Roasted Brussels Sprouts are a quick + healthy vegetable side dish. Ready in under 30 minutes, full of flavor, and perfect every single time!
Tara’s Tips For Perfect Oil-Free Balsamic Roasted Brussels Sprouts:
- Use a silicone liner or parchment paper when roasting your brussels sprouts. If not, spray your baking sheet with a little olive oil to prevent them from sticking.
- When roasting, make sure each and every brussels sprout is face down, with the cut side down on the baking sheet. This prevents them from drying out.
- Mix the sauce ingredients in a jar first, then pour them over the brussels sprouts, then gently stir everything together making sure each one is covered in the sauce.
- Use fresh brussels sprouts not frozen. The frozen ones just don’t work as well with these oil-free balsamic roasted brussels sprouts. You can use the frozen ones in Sun-Dried Tomato Brussels Sprouts.
- Store leftovers in a glass container for up to 3 days. To reheat, microwave them for 90 seconds. If you want to crisp them up again, roast them in a 450 degree oven for 7 minutes. However, they are much better when fresh.
- Dip them! In Vegan Chipotle Mayo or Vegan Creamy Italian Dressing!
What To Serve With These Oil-Free Balsamic Roasted Brussels Sprouts:
- Instant Pot Spaghetti Squash
- Oil Free Air Fryer Potato Wedges
- Pumpkin Veggie Burgers
- Instant Pot Mexican Quinoa
- Sweet and Spicy Tofu (Oil-Free!)
- Crispy Oven Baked Tofu with No Oil
- Sweet Potato Mac N Cheese (dairy free)
Oil-Free Balsamic Roasted Brussels Sprouts
February 15, 2021
: 4
These roasted brussels sprouts are easy + healthy + flavorful. Vegan + gluten-free + oil-free! Crispy every time without using oil!
Ingredients
- 2 pounds brussels sprouts (washed, stem removed, cut in half)
- 3 tbsp garlic paste or pureed garlic
- 2 tbsp maple syrup
- 4 tbsp balsamic vinegar
- 2 tsp salt
Directions
- Step 1 Preheat oven to 425 degrees F.
- Step 2 Prepare baking sheet by using parchment paper or silicone liner or spray the pan lightly with olive oil spray.
- Step 3 Place washed + cut brussels sprouts in a large bowl.
- Step 4 Mix all ingredients except brussels sprouts in a jar and shake until well combined.
- Step 5 Pour balsamic mixture over brussels sprouts and gently stir until all sprouts are well coated.
- Step 6 Transfer coated brussels sprouts to prepared pan, turn them all so that they are cut side/face down on the pan.
- Step 7 Roast in 425 degree oven for 25 minutes or until golden brown with crispy edges.
- Step 8 Optional but awesome: remove cooked brussels sprouts form oven, place them all face down (cut side down facing) in a medium/large non-stick pan (spray with olive oil first if you use oil), cook face down for 1-2 minutes over high heat until a glaze/crisp forms on the face of each brussels sprout. Eat immediately or store in a glass container in the refrigerator for 3 days.
- Step 9 Enjoy!
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These are SO GOOD! Made them for lunch today. Going to get more Brussels sprouts so I can mark prep them for the rest of the week! Don’t skip the pan searing. It takes an extra minutes but is SO WORTH IT!
Hi Sydney! So glad you are enjoying this recipe! We love Brussels sprouts too!