December 8, 2020
This is a very simple recipe, but it is full of the perfect mix of flavors. You get a mix of sweet and salty. It contains five basic ingredients. You have perfectly browned Brussels Sprouts ready to eat in 20 minutes!
This recipe is modified from: thevegan8.com and cookieandkate.com
PREP TIME: 15 mins COOK TIME: 20 mins TOTAL TIME: 35 mins
COURSE: Appetizer CUISINE: American SERVINGS: 4 servings
- TWO 12 oz bags brussels sprouts (weigh 573 grams AFTER you trim them). I used one entire stalk
- 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 (optional)
- 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 brown or spotty. I bought a fresh stalk, but still found several leaves that needed removing. Trim all bottoms so they were as fresh as possible. Remove the cores. (see How to prep & store Brussels Sprouts, below).
- 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. (I used an entire stalk, and I only had a little bit of sauce left over. I also soaked them in a large bowl).
- Make the sauce by combining the soy sauce, maple syrup, chili powder and garlic powder in a medium bowl. Stir until smooth. Use a large bowl if you wish to mix add the sprouts to it.
- 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. (I mixed them in a large bowl).
- 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. (I reserved the extra sauce to use as a marinade for my tofu).
- 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 did not use ANY salt!). Do not worry about it tasting too salty before baking, as the brussels sprouts really absorb the flavors. (I used one cookie sheet for the medium/small sprouts, and another sheet for all the large ones. I also cooked them all wother the centers pointing down).
- 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, since these are oil-free, they can go from done to burnt. (By separating the sprouts by their sizes, it allowed me to better control the cooking time).
- Remove them from the oven, and serve them while hot. Enjoy!
How to prep & store Brussels Sprouts:
- Purchasing: Look for loose Brussels sprouts that feel firm when you give them a squeeze. Avoid leaves that have holes or are shriveled, wrinkling, orwithered. Some dried or yellow outer leaves are okay, but the leaves should be tightly layered together.
- Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.
- The best tool: A paring knife is the best tool for the job since its small blade allows you to maneuver around the vegetable’s circular base. Be sure to halve the sprouts down their length to keep the leaves intact at their core.
- Storage: Store fresh unwashed Brussels sprouts in a zip-top bag in the crisper drawer of the fridge. Try to prepare the Brussels sprouts within three days of purchase, as they tend to lose sweetness as they age.
• On the stalk: If you find Brussels sprouts on the stalk, snatch them up, as this variety stays fresher for longer. Store them in fresh water, like flowers, and use a paring knife to remove them from the stalk before preparing.
• 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.
How did you modify this recipe? Please share in the comments. Thank you for sharing!