Enjoy the ultimate plant-based recipe for Crispy Vegan Roasted Brussels Sprouts, cooked to perfection without any oil! This delectable side dish combines the sweet flavors of Balsamic vinegar, Tahini, and Cranberries to create an unforgettable addition to your Thanksgiving or Christmas feast. Not only is this dish gluten-free, but it's also free from refined sugar and completely aligned with a whole food plant-based diet.
This recipe pairs well with my vegan potato dumplings, vegan bread dumplings and my vegan mushroom gravy.
Brussels sprouts can be a divisive vegetable, but it's all about how they're prepared! Forget about boring steamed sprouts - try them oven-roasted for a delicious twist. As a mom myself, I understand the importance of preparing vegetables in a way that kids (whole family) will love. Oven-baked veggies are always a hit with my children, especially these crispy brussels sprouts coated in the delightful combination of balsamic and cranberries. It's truly fulfilling when recipes are devoured by little ones.
What makes Brussels sprouts so incredible is their versatility. Whether you prefer them spiced up with various seasonings, baked in the oven or grilled in a pan, or even thinly sliced and turned into a delicious salad - there are countless ways to enjoy these addictive green gems.
Don't miss out on this mouthwatering and healthy side dish for your next holiday menu. Give our best Roasted Brussels Sprouts recipe a try and prepare to be amazed by its delightful flavors and textures!
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Ingredients
A quick list of the basic ingredients you will need to make this easy side dish.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- Fresh Brussels sprouts
- Tahini
- Water
- balsamic
- dried cranberries
- Fresh garlic
- Dijon mustard
- Sea Salt and black pepper to taste
Substitution
I want to show you some ideas how to substitute some of the simple ingredients.
- Tahini: Instead of tahini, you can also use cashew butter or almond butter if you want to. You could also make a sunflower seed cream.
- Water: To add some more flavor, feel free to use some vegetable broth.
- Balsamic: I love a good quality Italian tangy balsamic vinegar. You could also use a balsamic reduction to make these balsamic sprouts.
- Cranberries: I buy sugar-free cranberries, you could also leave these out or substitute them with some raisins or fresh cranberries. If you use fresh cranberries, add some pure maple syrup. Cranberries can be a little sour and the maple syrup will help with that.
- Sea Salt: For some umami and saltiness, add some soy sauce or amino acid.
Variation
- Almonds: Add some sliced almonds for extra crunch.
- Red onions: We love roasted, cooked onions. Why not add some diced onions to your Brussels.
- Cheesy: For a cheesy flavor, you can always sprinkle some vegan Parmesan cheese on the Brussels.
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). A hot oven is key to getting those Brussels sprouts nice and crispy.
- Prep Your Sprouts: Give your Brussels sprouts a good rinse under cool water. Remove any loose outer leaves, and trim the stems. Depending on your preference, you can halve them or slice them into thin strips for extra crispiness.
- Season Generously:Now prepare the marinade in a large bowl. Simply stir all ingredients until creamy. Toss the prepared Brussels sprouts in a large bowl with the balsamic glaze. Feel free to add your favorite spices or a touch of garlic powder for added flavor.
- Arrange on a Baking Sheet: Spread the seasoned sprouts out on a baking sheet lined with parchment paper. Make sure they’re in a single layer to ensure even cooking. Sprinkle the cranberries on top.
- Roast to Perfection: Place the baking sheet in the preheated oven. Roast for about 20 minutes, giving them a stir halfway through. If you like them extra crispy, let them go a bit longer until they reach your desired level of crunch and golden brown.
- Serve and Enjoy: Once they're beautifully golden and crispy, remove them from the oven. Transfer the Brussels sprouts to a serving dish and enjoy as a tasty side or snack.
Hint: I actually love them when they are a little "burned", I find that flavor and the crispy edge superb. If you cut the Brussels in half, quarters or whole. You will need a lot more time to get them ready.
Air Fryer
- Preheat Air Fryer: Set the air fryer to 390°F (200°C).
- Prepare Sprouts: Wash and trim Brussels sprouts, cutting them to your preferred size.
- Air Fry: Place the sprouts in the air fryer basket in a single layer.
- Cook: Air fry for 10 minutes, shaking the basket halfway through for even cooking.
- Check and Continue: If needed, cook for an additional 5 minutes for desired crispiness.
Equipment
Some of the kitchen tools that will help to make these roasted brussel sprouts.
- Cutting Board
- Knife
- Mixing Bowl
- Baking tray
- Parchment Paper
- Oven
- Tongs or Spatula
Serving Suggestions
- Mashed Potatoes: Pair your crispy Brussels sprouts with creamy mashed potatoes for a delightful contrast in textures.
- Vegan Meatloaf: Serve the sprouts alongside a hearty vegan meatloaf for a satisfying, plant-based meal.
- Black Bean Patties: Complement the earthy flavor of the sprouts with savory black bean patties.
- Balsamic Glaze: Drizzle a tangy balsamic glaze over the sprouts to enhance their flavor.
- Toasted Nuts: Add a sprinkle of toasted nuts for an extra layer of crunch and richness.
Storage
- Refrigeration: Store leftover oven-roasted Brussels sprouts in an airtight container in the fridge. They will stay fresh for up to 3-4 days. Reheat them in the oven or on the stovetop to regain their crispiness.
- Freezing: Place cooled Brussels sprouts on a baking sheet to freeze individually before transferring them to a freezer-safe bag. This prevents clumping, and they can be stored for up to 3 months. Reheat directly from frozen in the oven for best results.
- Meal Prep: Prepare a large batch of roasted sprouts and portion them into meal prep containers. Pair them with proteins like beans, tempeh or tofu, and a grain like quinoa, for a balanced weeknight meal throughout the week.
Top Tip
To roast brussel sprouts evenly, you not only want to lay them in an even layer, you also want to make sure they are a similar size. You always get small and large size. To make sure they get done evenly, I slice them.
FAQ
Brussels sprouts can taste bitter in a good way or even in a bad way.
Thanks to roasting, brussels sprouts develop an incredibly sweet taste, which blends well with the slightly bitter taste of the mini cabbage.
When I cook the Brussels sprouts, I love to add some lemon juice.
I noticed that then the sprouts do not taste so bitter. Balsamic vinegar does the same for the roasted Brussels sprouts.
📖 Recipe
Roasted Brussel Sprouts
Ingredients
- 1 lbs or 4 cups 450-500g Brussels sprouts
- 1 tablespoon tahini
- 1 tablespoon water
- 2.5 tablespoon balsamic vinegar
- 1-2 cloves of garlic
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
- 2 handful of Cranberries dried
- 1 handful Cashew Pieces opt
Instructions
- Prepare Sprouts: Wash Brussels sprouts, remove loose leaves, and slice into thin strips or halve them. If leaving whole, cut a cross in the stem for even cooking.
- Make Marinade: In a large bowl, mix all glaze ingredients until creamy.
- Coat and Arrange: Toss Brussels sprouts in the marinade, ensuring even coverage. Place them in a single layer on a parchment-lined baking sheet.
- Preheat Oven: Set oven to 400°F (200°C) and allow sprouts to marinate while it heats.
- Roast: Sprinkle cranberries over sprouts and bake for 15 minutes. Stir, then continue roasting for another 10–15 minutes until golden brown.
- Serve: Transfer to a serving platter for an appealing presentation.
Nutrition
Notes
- Crispiness: Thin slices yield crispier sprouts; adjust roasting time for desired texture.
- Monitoring: Keep a close eye to prevent burning, aiming for a golden brown color.
Patricia says
The sprouts tasted really good but they came out of the oven looking less than appetizing, a dull brown. Not sure what went wrong as they were cooked through.
Jasmin says
Thank you Patricia, for your feedback. Maybe you cooked the brussel sprouts to long?
Easyladys says
Sally, I think I might have to do Thanksgiving all month long so we can try all these recipes ?? Thanks for your contribution!
Monika Eunike says
The combination of this sauce and brussel sprouts is delicious! I had it with grated smoked tofu and nutritional yeast instead of cranberries and cashews, but I'm sure it's the same great!
Jasmin says
Hi Monika,
thank you so much for your feedback. I am happy you liked it. I love that sauce, too.