Hello, my chickpeas! Today's recipe is perfect for the holidays, or can be enjoyed as a nutritious side any time of the year. Today we are learning how to make my Smoky Roasted Brussels Sprouts!
I actually created this recipe over a year ago, but now it's finally made its way to the blog! I love making this one as a simple but flavorful side when I want to add some veggies to my dinner plate. It would also be a great addition to your Christmas or holiday table! Let's get into it.
Inspiration for Smoky Roasted Brussels Sprouts
Honestly, I don't have a long drawn out story for this one. I just believe that Brussels sprouts are underrated, and I wanted to show the world that they can be delicious!
I've made these for a number of friends who previously NEVER enjoyed Brussels sprouts, and this recipe changed their minds. So I'd say that makes it a winner! These Smoky Roasted Brussels Sprouts are both savory and smoky, don't take much prep, and are ready quickly.
Ingredients
These ingredients are probably about what you expect. Let's talk about them.
- Brussels sprouts: Obviously. These are available at many grocery stores year-round, but are technically seasonal from August-March.
- Tamari: this will provide us with some umami flavor. This is one of my go-to ingredients for any roasted vegetable dish!
- Liquid smoke and smoked paprika: this is where that smokiness is going to come from!
- Maple syrup: for just a bit of sweetness to balance out our umami and smoky flavors.
- Lime juice, garlic powder, oregano, salt: for an extra bit of oomph in our flavor department.
- Tahini: this will make our dressing a little bit creamy, and will help the sauce stick to the Brussels sprouts evenly.
How to Make Smoky Roasted Brussels Sprouts
This one is pretty simple! Keep scrolling for the full recipe, but here are the basics:
- Roast your Brussels sprouts in the oven.
- Remove from oven, give them a flip, and roast a bit longer.
- Mix together your smoky dressing ingredients.
- Lastly, toss the roasted Brussels sprouts in the dressing, and serve!
Tips & Tricks
- Many of my recipes can easily be made ahead of time and reheated, but these unfortunately do not fall into that category. You CAN reheat them, but they aren't nearly as crispy the next day. They are best when eaten super fresh, so I recommend making them right before you want to eat!
- If you enjoy the smoky dressing in this recipe, get creative with it and make extra to use elsewhere! Try using it on other roasted veggies, or even as a smoky salad dressing.
- This recipe would be perfect for a holiday table - but keep in mind that it only makes about 3 side-servings worth of Brussels sprouts. So for a larger group you may want to make a bigger batch by doubling the recipe!
- Are you a Buddha bowl fan? These would be a fabulous addition to a fall or winter inspired Buddha bowl! Pair them with some rice, greens, plant-based protein, and other delicious veg!
- Looking for other delicious potential holiday dishes? Check out my Vegan Mushroom Gravy or Veggie Lentil Wellington next!
Enjoy!
📖 Recipe
Smoky Roasted Brussels Sprouts
Ingredients
- 3 cups Brussels sprouts - ends trimmed, loose outer leaves removed, and cut in half
- ½ tablespoon tamari
- ½ tablespoon pure maple syrup
- ½ tablespoon tahini
- 1 teaspoon lime juice
- ¼ teaspoon liquid smoke
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon oregano
- pinch of salt
Instructions
- Preheat oven to 400F.
- Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Place your halved Brussels sprouts, cut side down, on the prepared baking sheet in one single layer. Roast in preheated oven for 12 minutes.
- Remove baking sheet from oven (DON'T turn the oven off yet!). Using a spatula (or other kitchen utensil of choice), carefully flip all Brussels sprouts so that the cut sides are now up. Return to oven and roast another 7 minutes, or until they have reached your desired level of crispiness.
- While the Brussels sprouts are roasting, create your smoky dressing by combining all other ingredients in a small jar. Place the lid on the jar and shake until ingredients are evenly incorporated. (Alternatively, you could simply combine in a bowl by whisking with a fork.)
- Once Brussels sprouts are done roasting, add the Brussels sprouts and dressing to a medium-large bowl. Toss together until Brussels sprouts are evenly coated in the dressing.
- Serve immediately and enjoy!
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your Brussels-sprouts-making ways.
Stay joyfully balanced!
Amy Liu Dong says
Wow! This smoky brussel looks incredibly yummy! It was roasted to perfection! I can't wait to make this for the family! I love it already!
Sherry says
This was really good! I doubled the recipe because I had a lot of brussels sprouts. I used coconut amino instead of tamari (because...sodium) and absolutely loved it!
Delaney Marie says
Love this! So glad you enjoyed, thank you for sharing your substitutions!
David says
Sounds delicious! I always use smoked
Paprika in mine too. I’ll have to try your recipe next time….I sometimes use hot honey but I’m sure the maple is great.
Delaney Marie says
I love the way the maple compliments the smoked paprika! Hope you give it a try!
Madison Bertin says
I was a little skeptical about roasting the brussel sprouts without any kind of oil on them. However, they turned out super crispy and delicious. Maybe a little less caramelization on the outside, but worth it for the reduced calories. I loved that the sauce was made entirely separately, so I could make that while the sprouts were cooking. I even saved some of this for the next day and it was still good.
Delaney Marie says
It's honestly amazing what we can do without oil! Thanks for trying it out, so glad you liked it!!