• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • 8 Ingredient Desserts Ebook
  • SHOP
You are here: Home / Appetizers / Best Roasted Brussels Sprouts (Oil-free!)

Best Roasted Brussels Sprouts (Oil-free!)

3.6Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

Learn how to make the Best Roasted Brussels Sprouts Oil-free with just 5 ingredients! These are a game changer, so full of flavor, sweet, salty, moist, tender with a crispy edge and absolutely to die for! 

Best Roasted Brussels Sprouts on parchment paper

*This post contains affiliate links. See my full disclosure policy here.

BEST ROASTED BRUSSELS SPROUTS OIL-FREE

Easily one of the best side dishes I have ever created. These are restaurant-worthy Best Roasted Brussels Sprouts and they are oil-free! I know most recipes typically call for the same thing…olive oil, salt and pepper. However, I wanted to make something a little bit more exciting than that and of course you know what I figured out? Oil is 100% NOT needed! These roasted brussels sprouts turned out incredible. I love teaching how you don’t need oil to cook incredible food.

These roasted brussels sprouts are sweet, salty, moist, tender with a crispy edge and absolutely to die for! I created these last week on a whim because my husband recently went out of town and came home raving about these sweet and salty brussels sprouts he had at a restaurant. He wanted me to create something like them so bad that he actually went out and bought the brussels sprouts himself, lol.

I got to work immediately. This 4 ingredient sauce I whipped up is perfection.

Best Roasted Brussels Sprouts piled on pan

HOW TO MAKE THE BEST ROASTED BRUSSELS SPROUTS EVER

For these amazing oil-free roasted brussels sprouts recipe, you will only need 5 ingredients:

  • low-sodium soy sauce
  • maple syrup
  • chili powder
  • garlic powder
  • brussels sprouts

First, trim the bottoms of each brussels sprout and pull off any of the outer leaves that are gross looking or too brown or spotty. I buy the 12 oz bags that are already prewashed and trimmed, but still found several leaves that needed removing and trimmed all the bottoms so they were as fresh as possible. Cut them in half.

Trimmed brussels sprouts in bowl

If you don’t buy yours prewashed in a bag, then you will need to rinse them and make sure to really pat them dry before making.

Make the sauce by combining the soy sauce, maple syrup, chili powder and garlic powder in a small bowl. Stir until smooth.

Marinated Brussels Sprouts in ziplock bag

Add the brussels sprouts to a large ziplock bag and pour the sauce over them. Seal the bag and shake vigorously and massage the bag to ensure all of the brussels sprouts are well coated and absorb every bit of that sauce.

Best Roasted Brussels Sprouts pre-baked on pan

Spread out the brussels sprouts evenly so they are not overlapping. Sprinkle salt over the top (1/4-1/2 teaspoon). I found this extra bit of salt made them perfect after baking. Do not worry about it tasting too salty before baking, as the brussels sprouts really absorb the flavors.

Bake 15-20 minutes until just charred and fork tender. The smell while these best roasted brussels sprouts are baking is absolutely DIVINE! I kept putting my nose by the oven and sniffing like a mad woman. Just wait, you’ll see!

Serve alongside my Low-fat Unfried Rice! The two go beautifully together because they both have soy sauce!

Oil-free roasted brussels sprouts with Asian sauce

I mean, look at how gorgeous these babies are. These Best Roasted Brussels Sprout were definitely one of my favorite things ever to photograph!

I really hope you love these oil-free roasted brussels sprouts as much as my hubby and I did! Guaranteed, I think you will!

MORE OIL-FREE ROASTED VEGGIE RECIPES

  • Miso-Glazed Sweet Potatoes
  • Sweet Potato Broccoli Cheese Soup
  • Oil-free Zucchini Fritters
  • Chunky Potato & Zucchini Soup

MORE VEGAN SIDE DISHES

  • Vegan Oil-free Zucchini Fritters
  • Best Roasted Brussels Sprouts
  • Vegan Scalloped Potatoes
  • Skillet BBQ Baked Beans

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Oil-free roasted brussels sprouts with Asian sauce

Best Roasted Brussels Sprouts (Oil-free!)

Brandi Doming
Learn how to make the Best Roasted Brussels Sprouts Oil-free with just 5 ingredients! These are a game changer, so full of flavor, sweet, salty, moist, tender with a crispy edge and absolutely to die for! 
4.96 from 48 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer
Cuisine American
Yields 4 servings

Ingredients

  • TWO 12 oz bags brussels sprouts (weigh 573 grams AFTER you trim them)
  • 4 teaspoons (20g) low-sodium soy sauce (see NOTE)
  • 1 tablespoon (20g) pure maple syrup
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • salt
  • I use this scale.

Instructions
 

  • Preheat the oven to 400°F (204°C) and line a sheet pan with parchment paper.
  • Trim the bottoms of each brussels sprout and pull off any of the outer leaves that are gross looking or too brown or spotty. I buy the 12 oz bags that are already pre-washed and trimmed, but still found several leaves that needed removing and trimmed all the bottoms so they were as fresh as possible.
  • If you don't buy yours pre-washed in a bag, then you will need to rinse them and make sure to really pat them dry before making.
  • After you have trimmed and discarded any outer leaves, cut them in half. THIS is when you will weigh the 573 grams and the sauce will be the perfect amount to soak fully into the brussels sprouts. Keep rotating the bag until they absorb all the sauce.
  • Make the sauce by combining the soy sauce, maple syrup, chili powder and garlic powder in a small bowl. Stir until smooth.
  • Add the trimmed brussels sprouts to a large ziplock bag and pour the sauce over them. I like how they coat well in a bag, but use a bowl if you prefer, just make sure to coat them well. Seal the bag and shake vigorously and massage the bag to ensure all of the brussels sprouts are well coated and absorb every bit of that sauce. If you accurately weighed your brussels sprouts, there should not be ANY residual sauce.
  • If you have any residual sauce, then scoop out the brussels sprouts and place them on the lined pan. You DON'T want to pour any extra sauce onto the pan, as the puddle of sauce will burn. Your pan should look like my photo before baking. Since these are oil-free, that will make the extra sauce burn on the pan. They bake up perfectly soaked onto the brussels sprouts though.
  • Spread out the brussels sprouts evenly so they are not overlapping, doesn't matter which way they are facing up, I did about half and half and they all baked perfectly. Sprinkle salt over the top (1/4-1/2 teaspoon). I found this extra bit of salt made them perfect after baking. Do not worry about it tasting too salty before baking, as the brussels sprouts really absorb the flavors.
  • Bake 15-20 minutes until just charred and fork tender. These cook FASTER than those made with oil. NOW, here's the thing, depending on the size of your brussels sprouts, that will affect how long they take to cook and be tender. Mine were rather big, 1 to 1 1/2 inches wide. Mine were perfectly fork tender with gorgeous just charred bottoms, as you can see in the photos, at about 20 minutes. If yours are small, yours may only take 15 minutes. Set the time for 15 minutes and then check a couple of them with a fork. If the fork easily goes in and is tender, they are done. If they still feel a bit stiff, let them go a couple more minutes. Be careful about overbaking them, as since these are oil-free, they can go from done to burnt.
  • Remove and scarf them down! I've made these twice now and have served them with pot pies and also with my Low-Fat Unfried Rice. It went amazing with the rice since they both have the Asian flavor from the soy sauce.

Notes

For the soy sauce, you can also sub with low-sodium tamari for gluten-free or liquid aminos. If allergic to soy, you can try coconut aminos, but please keep in mind that it is much sweeter and less salty than soy sauce, so it won't have quite the same flavor. You may need to add more salt, to taste, after baking.
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword roasted brussels sprouts recipe, best roasted brussels sprouts, oil-free brussels sprouts

Filed Under: Appetizers, Nut Free, Sides Tagged With: Asian, brussels sprouts, maple syrup, Roasted, Sauce, side dish, Soy sauce

Previous Post: « Vegan Kale Pesto Pasta (Oil-free!)
Next Post: Vegan Black Bean Soup Recipe (Oil-free) »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Cynthia

    February 12, 2019 at 9:01 pm

    Will frozen brussel sprouts work if they are thawed and wiped dry? Please say YES 🙂 Thank you!

    Reply
    • brandi.doming@yahoo.com

      February 12, 2019 at 9:18 pm

      Hi Cynthia, I’d assume so as long as they are not wet at all! I’ve only ever used fresh, but I would think so! 🙂 Let me know how they turn out!

      Reply
      • Anne

        June 13, 2020 at 6:56 am

        5 stars
        I tried it with frozen sprouts. They were teeny so I didn’t even bother thawing them, and it worked well!

        Reply
  2. Susan Vickers

    February 12, 2019 at 10:18 pm

    Hi Brandi!

    These look Great!!!

    Wonder if I could sub slightly diluted date paste syrup for the maple syrup?

    Watcha think?

    Thanx!

    Reply
    • brandi.doming@yahoo.com

      February 12, 2019 at 10:48 pm

      Hi Susan, I don’t use date paste so I don’t know, but give it a shot and let me know!

      Reply
    • Kat

      May 24, 2020 at 4:40 pm

      I used date syrup!

      Reply
  3. Tanya

    February 12, 2019 at 11:14 pm

    5 stars
    This is my new go-to recipe for Brussels sprouts! They are delicious!

    Reply
    • brandi.doming@yahoo.com

      February 13, 2019 at 5:29 pm

      Woohoo, so glad to hear that Tanya!

      Reply
  4. Sophia DeSantis

    February 13, 2019 at 11:36 am

    5 stars
    We always use maple on our Brussels! It gives that delicious caramel like crispy outer coating. I mix up the seasonings, love balsamic with them too. Also smoked paprika is really good with maple. This combo sounds amazing too! Oh man, now I want crispy Brussels Sprouts.

    Reply
    • brandi.doming@yahoo.com

      February 13, 2019 at 8:07 pm

      Thanks girl! I know, I love the maple syrup, so good right? My friend makes them with honey and balsamic too. Oh yes, agreed, I do smoked paprika and maple syrup on a roasted carrots recipe here on the blog and they are an addicitng combo. These with the Asian flare of soy sauce and spices were a total game changer for me though, I could NOT stop eating them! lol

      Reply
  5. Kay Cox

    February 13, 2019 at 7:19 pm

    5 stars
    Love these brussel sprouts

    Reply
    • brandi.doming@yahoo.com

      February 13, 2019 at 8:07 pm

      So glad you loved them Kay, thank you so much for making them!

      Reply
  6. April

    February 13, 2019 at 11:23 pm

    5 stars
    These are great, especially since there is no oil. If you don’t like spicy, I would suggest cutting the pepper in half or maybe using smoked paprika instead.

    Reply
  7. Becky

    February 14, 2019 at 3:39 am

    5 stars
    Sometimes it’s hard to find good recipes for roasting vegetables without oil. My husband & I love Brussels Sprouts, so I was excited to try this recipe. Wow, so simple and so delicious! The combination of the soy sauce and maple syrup along with the spices was just awesome. Thanks so much for sharing this recipe!

    Reply
  8. Rebecca

    February 16, 2019 at 11:33 pm

    5 stars
    Made these the other day…easy and delicious

    Reply
    • brandi.doming@yahoo.com

      February 17, 2019 at 3:11 am

      So glad to hear that Rebecca, thank you for making them!

      Reply
  9. Natasha

    February 17, 2019 at 10:29 pm

    5 stars
    I made these today and they’re amazing!! I can’t stop eating them lol. I’ll have to exert a lot of willpower not to eat the rest (I want to eat them in a planned meal later in the week). Thank you for the great recipe. The seasoning combination is a winner for sure. In the past I’ve enjoyed roasted Brussels with balsamic and Dijon mustard, but yours is particularly good.

    Reply
    • brandi.doming@yahoo.com

      February 18, 2019 at 8:52 pm

      Woohoo! Thank you Natasha! So very happy to hear how much you loved these!

      Reply
  10. Vicki Bottenfield

    February 20, 2019 at 2:25 am

    I have your cookbook and have a question about a recipe. Can I use pinto beans instead of chili beans in the secret ingredient Three-bean chili?I love your recipes by the way. Your cookbook is amazing!
    Thanks Vicki Bottenfield

    Reply
    • brandi.doming@yahoo.com

      February 20, 2019 at 5:52 am

      Hi Vicki! So glad to hear you love my book! Yes, chili beans are a mix of black beans, pinto and white beans, so you can do 3 cans of pinto beans, or for better variety, do 1 can each of pinto, black and white, or you could even sub white for red kidney beans! Any would be good!

      Reply
  11. Mandy

    February 26, 2019 at 9:33 pm

    Brussels are a weekly staple in our house, so these will have to be made ASAP! We LOVE the salty-sweet combo and while we almost always use maple syrup on ours, we also use a crazy amount of other spices…so it’s really nice to see a short and sweet ingredient list here. I LOVE that your hubby went out and bought the brussels himself!!! Hehe!! I saw the note in regards to coconut aminos…since I can’t do soy and coconut aminos is significantly sweeter, would you recommend cutting down on the maple syrup? Really looking forward to giving these a try! They look incredible and as always, the photos are beautiful. Love that caramelized look! Sure does pop against the white background! xo

    Reply
    • brandi.doming@yahoo.com

      February 28, 2019 at 1:52 am

      Thank you Mandy! Brussels sprouts are so good, right?! I think I could eat these daily! Yes, possibly just reduce the syrup by 1 teaspoon, so maybe try just 2 teaspoons?? I owe you an email too! Hope you are well! xoxo

      Reply
  12. Dori

    March 6, 2019 at 6:11 pm

    5 stars
    I just received a freshly boiled jar of maple syrup…match made in heaven! Delicious and easy! This is my new “GO TO” with little guilt!

    Reply
    • brandi.doming@yahoo.com

      March 7, 2019 at 6:58 am

      Oh wow, that sounds amazing! So glad you loved these Dori!

      Reply
  13. Linda Ross

    March 10, 2019 at 5:09 am

    4 stars
    Delicious!! I didn’t look back at the picture so I didn’t cut them in half. It isn’t written in the recipe, that I could find. Still good. They would have been better had I cut them in half but they are almost gone and I will make them again.

    Reply
    • brandi.doming@yahoo.com

      March 10, 2019 at 6:00 am

      I can’t believe I missed that and even crazier nobody else has mentioned that yet! Fixed!

      Reply
  14. Adria Gabor

    March 29, 2019 at 11:01 pm

    5 stars
    This recipe is crazy good!! I was never a huge fan of brussels but this recipe has changed my life! Have made them twice so far and have given the recipe to all my co-workers. They are super delicious in salad. Thanks for all your wonderful recipes.

    Reply
    • brandi.doming@yahoo.com

      March 30, 2019 at 7:16 pm

      Yay Adria, really happy to hear that!! Yay!

      Reply
  15. Laura

    June 28, 2019 at 12:20 am

    5 stars
    Brandi, these are awesome! I don’t usually dress up my vegetables with anything (I know… but I really love just really simple food), but this was a fun change and it went well as a side with many different things. I’ll definitely be making these again.

    Reply
  16. Dai Martin

    October 11, 2019 at 11:44 pm

    Made these and loved it. Was happy to get rid of the oil. I do have to mention though that I did not use a plastic bag to mix. There is no need for the use of the plastic. Just use a bowl. Way better for our environment.

    Reply
    • brandi.doming@yahoo.com

      October 12, 2019 at 12:27 am

      So glad you loved them!

      Reply
  17. Melissa M. Sherlock

    October 23, 2019 at 3:52 am

    5 stars
    Brandi, I finally made these and am SO glad I did! Everytime I tried to roast them without oil, they were just so dry. These are not at all, and the flavor is so good, I ate the whole batch in one go! I just received some California Balsamic Sweet Heat which is balsamic glaze with some garlic, habanero and serrano pepper–I drizzled just a little of this on each one. OMG–I’m addicted. Will be making my beloved Brussels all the time now!

    Reply
    • brandi.doming@yahoo.com

      January 13, 2020 at 1:28 am

      Sorry I missed this before Melissa, I’m so happy to hear how much you enjoyed them, thank you so much for making them!

      Reply
    • Diane Barnett

      November 24, 2021 at 1:13 am

      Melissa M. Sherlock did you put anything else on the brussels sprouts except Sweet Heat. I, too, order from California Balsamic and love “Sweet Heat.” I will try it on the Brussels Sprouts but I wondered if that was all you put on them. Thanks so much Diane

      Reply
  18. Sarah Park

    December 21, 2019 at 5:33 pm

    Thank you for posting this!! Every time I try to make brussel sprouts oil free they end up mushy! Going to be making this as a side for our christmas eve dinner!

    Reply
  19. Kim

    January 1, 2020 at 3:40 am

    5 stars
    Hi Brandi, this is the BEST SAUCE I’ve found to use on sprouts and OIL FREE too!
    I ate the entire batch !!! These are really delicious !! and thanks for all your hard work
    to bring us great tasting recipes – keep it up 😊 Kim

    Reply
    • brandi.doming@yahoo.com

      January 2, 2020 at 4:49 am

      Yay Kim! Thank you for such a glowing review!

      Reply
  20. Katen

    January 2, 2020 at 4:45 am

    5 stars
    Easy to prepare and delicious! Thank you!

    Reply
    • brandi.doming@yahoo.com

      January 13, 2020 at 1:27 am

      So glad to hear that Katen!

      Reply
  21. Catherine Hughes

    January 11, 2020 at 3:37 pm

    5 stars
    These are the best oil free roasted brussels sprouts I have ever had.I had them with pasta and your garlic alfredo sauce. It was a great dinner. Thanks for all your good work.

    Reply
    • brandi.doming@yahoo.com

      January 11, 2020 at 8:48 pm

      SO very happy to hear that, thank you!

      Reply
  22. Ricky Rascoe

    February 8, 2020 at 11:37 pm

    5 stars
    I never ate Brussels sprouts before. I’m converting to a WFPB diet and saw your recipe. Awesome!!! I crave these!!! I’m looking forward to trying more of your recipes!

    Reply
    • brandi.doming@yahoo.com

      February 25, 2020 at 8:03 am

      So wonderful to hear that!!

      Reply
  23. Janet

    February 9, 2020 at 8:25 pm

    5 stars
    Oh my goodness! These Brussels sprouts are so delicious and easy to make.

    Reply
    • brandi.doming@yahoo.com

      February 25, 2020 at 8:03 am

      So happy you loved them, thank you Janet!

      Reply
  24. Teri

    March 11, 2020 at 1:49 pm

    5 stars
    You did it! Created a recipe that makes brussel sprouts taste good! I’m not a fan of this healthy vegetable but your photo made them look so good I decided to try eating them again. Super easy and very tasty. Thank you!

    Reply
    • brandi.doming@yahoo.com

      March 12, 2020 at 9:42 am

      That is so wonderful to hear Teri, thank you for the lovely review!

      Reply
  25. Susan

    March 21, 2020 at 6:50 pm

    Hi Brandi! I love your recipes and can’t wait to make these. Curious what Soy sauce you use? Do you have a favorite? thanks! Susan

    Reply
    • brandi.doming@yahoo.com

      March 21, 2020 at 8:07 pm

      Hi Susan! Thank you! I’ve used several brands of low-sodium and don’t really notice a difference in brands. Currently I have the Market Pantry Target brand and like that one, but honestly, any brand should be fine as long as it’s low-sodium!

      Reply
      • Susan

        March 23, 2020 at 4:41 am

        thank you! I will be making these tomorrow!

        Reply
  26. Nina W

    October 18, 2020 at 12:18 am

    5 stars
    I have never liked Brussel sprouts, until I tried this recipe! Thank you so much! I love putting them in rice like you suggest!

    Reply
    • brandi.doming@yahoo.com

      October 18, 2020 at 3:05 am

      So happy to hear that Nina!

      Reply
  27. Lisa Weaver

    November 25, 2020 at 12:30 am

    Love your no oil recipes!. I’m excited to try this recipe and was wondering if you think it would be good for Thanksgiving dinner. What do you think ?

    Reply
    • brandi.doming@yahoo.com

      November 25, 2020 at 12:47 am

      Thank you so much Lisa! Yes, definitely it’s a wonderful side dish. I even included it in my Thanksgiving roundup here. https://thevegan8.com/the-vegan-8-thanksgiving-roundup-all-recipes-vegan-gluten-free-and-oil-free-2/

      Reply
  28. Zack

    December 13, 2020 at 1:53 am

    I must have done this wrong because the maple syrup mixture burned and the smell went through out the house.

    Reply
    • brandi.doming@yahoo.com

      December 13, 2020 at 10:41 pm

      Hi Zack, sorry to hear you had trouble. It sounds like you had extra liquid. I’ve noted in step 7 regarding this exact thing, so double check that. Extra liquid will pool up and burn on the pan, so you got to adjust for that if needed. I’ve made these dozens of times and they have never burned.

      Reply
  29. Liss

    February 11, 2021 at 11:51 pm

    5 stars
    These are so amazing! My non-vegan family members scarfed them down so fast and my son offered to make a trip to the store for more Brussels so I would make it again. This is my third time making these and they just went in the oven. I’m taking them camping so we’ll see how they taste for dinner tomorrow.

    Reply
  30. Lisa

    February 21, 2021 at 1:55 am

    I’ve made these multiple times and they are always amazing! If making them ahead of time, should I wait to add the sauce right before roasting, or would letting it marinate in the bag for an hour or two be okay? Or maybe even better?

    Reply
    • brandi.doming@yahoo.com

      February 21, 2021 at 2:08 am

      Thank you so much Lisa, so glad to hear that! Yes, I would wait to add the sauce if making a day ahead, but an hour beforehand I think would be fine!

      Reply
  31. Shivani Nayyar

    March 16, 2021 at 1:14 pm

    Wish you didn’t use so much plastic. We eat healthy and trash the single use plastic like it’s someone else’s problem? Think of the sea creatures who have to deal with the plastic bags that gave you your vegan brussel sprouts.
    Recipe sound good but I will use glass bowl, unlined sheet pan etc.

    Reply
    • brandi.doming@yahoo.com

      March 16, 2021 at 6:43 pm

      I wrote this recipe over 2 years ago, I do not use large bags like this anymore for recipes, but use bowls. Regardless, your comment is quite judgemental and condescending. There is a nicer way to get across your message. And the sheet pan is lined with parchment paper, not plastic, so if you skip it, the brussels sprouts will stick terribly because I don’t use oil, so that is up to you.

      Reply
  32. Lori B.

    March 29, 2021 at 1:54 am

    5 stars
    These were AMAZING! I had every intention of making these and saving some for my lunch the next day. That didn’t happen, I ate the entire sheet pan as soon as they were out of the oven. They are totally addictive. Thanks for a great recipe!

    Reply
    • brandi.doming@yahoo.com

      March 30, 2021 at 7:10 am

      Haha that is literally what happens here, too! I can’t control myself with these, lol.

      Reply
  33. Donna Reeves

    April 17, 2021 at 9:38 pm

    5 stars
    My Brussel”s Sprouts were on the small size I reduced the heat to 390 and it was perfect at 17 minutes. Thank you for another delicious recipe.

    Reply
  34. Roger

    July 29, 2021 at 11:57 pm

    5 stars
    I’ve made these twice now. The first time the brussel sprouts were a little to tough and chewy after 20 minutes. For the second batch, I steamed the brussel sprouts for 8 minutes and cooled them before slicing in half. They still absorbed all the flavors and roasted up tender with a little crispiness around the edges. Great recipe. Great flavor.

    Reply
  35. Jo

    September 13, 2021 at 2:35 am

    5 stars
    Holy YUM!! I didn’t have any Brussels sprouts, so I used broccoli! Followed the ingredients to a “T” and it worked out amazing! Had this as a side to mac and cheese and it was such a comforting, delectable meal!
    I can’t wait to try it with sprouts! 😊

    Reply
    • brandi.doming@yahoo.com

      September 13, 2021 at 6:56 am

      Oh wow, fantastic idea!!

      Reply
  36. Chelsea Cromwell

    September 24, 2021 at 1:11 am

    5 stars
    OH MY GOODNESS! this is a winner, truly! my husband, who has never liked sprouts tried one and loved it. my kids each tried one and said they love brussels. thank you.

    Reply
  37. Barbara

    September 26, 2021 at 11:50 pm

    I haven’t made these yet but from the photos it looks like the sprouts once, coated with the sauce, are on parchment paper or something similar in the roasting pan. Is that correct or is it just paper towel underneath the sprouts for a better photo of them ready to go into the oven?

    Thanks for your help 🙂

    Reply
    • brandi.doming@yahoo.com

      September 27, 2021 at 1:18 am

      Under parchment paper! The directions below on the recipe card explain each step in detail, too!

      Reply
  38. Kathy's Kind Kitchen

    September 27, 2021 at 8:08 pm

    5 stars
    I am baffled how just a few ingredients and simple steps it took to create something SO delicious. I ate half the recipe directly from the sheet pan. Thank you Brandi for sharing your culinary gift!

    Reply
    • brandi.doming@yahoo.com

      September 27, 2021 at 8:34 pm

      Aww thank you Kathy! So glad you loved them!

      Reply
  39. Anonymous

    February 1, 2022 at 3:32 am

    5 stars
    I made these tonight and they exceeded my expectations! Very delicious and I didn’t change a thing. I was looking for oil-free recipes for health reasons and I’m so glad I found this! I will definitely make again.

    Reply
    • brandi.doming@yahoo.com

      February 1, 2022 at 8:23 pm

      Yay, so glad to hear it!

      Reply
  40. Heather

    February 28, 2022 at 11:58 pm

    5 stars
    Love these!! I eat them cold from the fridge. Perfect snack!!!

    Reply
  41. Teresa Rayner

    June 15, 2022 at 3:18 am

    5 stars
    I usually avoid making brussel sprouts because they have never turned out quite right. UNTIL NOW! These were so delicious and I am definitely going to make this again and again! Thanks!

    Reply

Primary Sidebar

Search this blog…


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

ORDER NOW!!

Join 414,119 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Creamy BBQ Chickpeas and Lentils
  • Best Vegan Carrot Cake (Oil-free!)
  • Vegan Snickerdoodle Cookie Protein Bites
  • Vegan Chocolate Protein Pancakes
  • The Best Smoky Tofu
  • Easy Vegan Nutella (5 Minutes!)
  • Homemade Vegan Ramen Seasoning (Bonus Soup Recipe)
  • The Best Vegan Pancakes EVER
  • Vegan Jackfruit Pinto Bean Chili
  • Vegan Thanksgiving Recipes (Gluten-free Options!)

Copyright The Vegan 8 © 2022 · Privacy Policy

  • 458
  • 3.2K