Roasted soy sauce brussels sprouts have 5 simple ingredients. In 25 minutes you’ll have sweet, salty, crispy brussels sprouts without the need for oil.
Serve as a side dish at your holiday gathering or make it a weekly staple. You’ll never need another brussels sprout recipe again!!
My husband loves roasted vegetables. He’s not a big fan of salads. He thinks steamed vegetables are flavorless unless they’re doused in butter and salt. But roasted vegetables he could eat all day every day.
The challenge is that most roasted vegetables have heavy amounts of oil which dramatically increases the fat and calories of an otherwise healthy side dish.
I created this recipe for soy sauce brussels sprouts that were still bursting with flavor, nice and crispy, but oil-free.
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💗 Why You’ll Love These Soy Sauce Brussels Sprouts
- Oil-Free
- Vegan
- Super Crispy
- Tons of Flavor
- Simple Ingredients
- Quick to Make
- Perfect Side Dish
🥣 Ingredients and Notes
Fresh Brussels Sprouts: I highly recommend using fresh brussels sprouts, not frozen. You’ll need about 1 pound. I like to get the bag of pre-washed and trimmed brussels sprouts to save time.
Soy Sauce: This acts as the oil to coat the brussels sprouts and allow them to roast, as well as add salty flavor. For a gluten-free option, use tamari.
Dijon Mustard: Gives a nice tang to the veggies.
Maple Syrup: Adds a touch of sweetness to balance out the salty soy sauce and the tang of the mustard.
Garlic: Brings tons of flavor.
Roasted Soy Sauce Brussels Sprouts Instructions
Step 1: Preheat the oven to 400 F. Wash and trim the ends of the brussels sprouts. Remove any leaves from the outside that look wilted. Cut in half. If you have larger brussels sprouts you may want to cut them into quarters.
Step 2: In a small bowl whisk together soy sauce, dijon mustard, maple syrup, and garlic.
Step 3: Put the Brussels sprouts into a large zip-lock bag. Pour the garlic dijon marinade over them. Seal the bag and shake vigorously until all the brussels sprouts are evenly covered with the marinade.
Step 4: Line a rimmed baking sheet with aluminum foil. Evenly spread the brussels sprouts on the baking sheet in a single layer.
Step 5: Bake in the oven for 15-20 minutes. Serve immediately.
💭 Expert Tips
- Even if you buy the pre-washed and trimmed brussels sprouts I recommend you wash them again, trim the bottoms, and remove any wilted leaves. This will freshen them up for the baking process.
- If you have very large brussels sprouts cut them into quarters. This will ensure they cook and caramelize in the oven for 15-20 minutes.
- If you like things a little spicier add ½ teaspoon of red pepper flakes to the soy sauce marinade.
- At the 15-minute mark of baking take the brussels sprouts out of the oven. If they need a bit more time to get that nice golden brown color give them a toss, flip them over, and roast for an additional 5 minutes.
🍽 How to Serve
Serve as a vegetable side dish or as an appetizer before the main course. These soy sauce brussels sprouts pair well with Traditional Meatless Meatloaf, vegan potato casserole.
❄️ How to Store and Keep
Allow the brussels sprouts to come to room temperature. Transfer to an airtight container. Store in the fridge for up to 5 days. Reheat in the microwave.
❓ Recipe FAQS
Brussels sprouts don’t need a ton of seasoning. For Asian Brussels Sprouts consider using soy sauce and sesame oil, sesame seeds, and a bit of fresh grated ginger.
Roasting brussels sprouts on a sheet pan removes the bitter flavor, and improves the taste. Add your favorite seasoning, some salt, and pepper, and you have a delicious side dish.
Oil-Free-These roasted brussels sprouts don’t need any oil making them whole food plant-based. This reduces the overall fat and calories in a serving.
High in Fiber-A half-cup serving has 2 grams of fiber which is 8% of your total recommended fiber. Fiber helps you feel fuller longer as well as promotes a healthy digestive tract.
High in Vitamins and Minerals-Brussel sprouts are high in vitamin K which promotes bone health, and vitamin C which helps the immune system.
Rich in Antioxidants-Antioxidants helps lower your risk of chronic diseases.
😋 More Healthy Vegetable Side Dishes!
Please comment below if you found this article helpful or have any additional questions. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Soy Sauce Brussel Sprouts
Ingredients
- 1 lb fresh brussel sprouts
- 1 tablespoon soy sauce low sodium
- 1 teaspoon dijon mustard
- 1 tsp maple syrup organic
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes optional
Instructions
- Preheat oven to 400 F. Wash and trim ends of brussel sprouts. Remove any leaves from the outside that look wilted. Cut in half. If you have larger brussel sprout you may want to cut them into quarters.
- In a small bowl whisk together soy sauce, dijon mustard, maple syrup, and garlic.
- Put the brussel sprouts into a large zip-lock bag. Pour garlic dijon marinade over the brussel sprouts. Seal the bag and shake vigorously until all the brussel sprouts are evenly covered with the marinade.
- Line a baking sheet with aluminum foil. Evenly spread the brussel sprouts on the baking sheet in a single layer.
- Bake in the oven for 15-20 minutes. Serve immediately.
Notes
- Even if you buy the pre-washed and trimmed brussels sprouts I recommend you wash them again, trim the bottoms, and remove any wilted leaves. This will freshen them up for the baking process.
- If you have very large brussels sprouts cut them into quarters. This will ensure they cook and caramelize in the oven for 15-20 minutes.
- If you like things a little spicier add ½ teaspoon of red pepper flakes to the soy sauce marinade.
- At the 15-minute mark of baking take the brussels sprouts out of the oven. If they need a bit more time to get that nice golden brown color give them a toss, flip them over, and roast for an additional 5 minutes.
- Store in the refrigerator for up to 5 days.
Grandma Suzy
We’re not vegans but we do LOVE roasted brussel sprouts, AND roasted beets, AND roasted carrots. I often put them all on the same baking sheet. They look beautiful together and are simply delicious as well. I always make them during the holidays but after seeing your recipe, I need to start making them more and more. It’s a veggie my picky husband (also a meat and potatoes man) will always eat.
Alison Corey
I’m so happy to hear you love this brussel sprouts recipe! We made for our dinner this Christmas as well, along with some roasted rosemary potatoes! Hope you had a wonderful holiday!
Pam
Hi Allison, These look great! I’m doing a plant-based diet with my doctor to try to reverse my type 2 diabetes (wish me luck) and I am not supposed to use any kind of sweetner… I know 1 tsp of maple syrup is a miniscule amount – but if I omitted it would it be detrimental to the taste?
Alison Corey
Hi Pam!
Congrats on starting a plant-based diet! I know you’ll love it! As far as the maple syrup goes, these brussel sprouts will still turn out well if you omit it. It just adds a touch of sweetness to balance the salty soy sauce.
Pam
Awesome! Thank you for responding so FAST! I’m making them for part of my dinner tonight – so excited! <3
Alison Corey
I hope you enjoyed the recipe!
Areema
Will these work with coconut aminos instead of soy sauce?
Alison Corey
Yes! You could use coconut aminos.
Veena Azmanov
Awesome flavors infused to this Soy Sauce Roasted Brussel Sprouts. This is a very healthy snack. Would love to check on trying some this weekend.
Katie Crenshaw
These look so tasty! Such a bonus not to have to add oil!! Thanks for the great tips on how to coat the Brussels sprouts evenly in the plastic bag. Can’t wait to try.
Andrea Metlika
Love these flavors on Brussels sprouts. They look delicious.
cristie
I’m a sprout fan so I can’t wait to try this The asian flavours sound amazing.
Pam Greer
I can’t believe you can Brussel sprouts this good without oil! They are amazing and the only way I will cook them from now on!