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Home » Roasted Brussels Sprouts

Roasted Brussels Sprouts

November 18, 2014 By Diane Smith 6 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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I absolutely love Brussels sprouts and could eat them any time of the year, so this Roasted Brussels Sprouts dish is perfectly delish. Just like cranberry sauce!

Roasted Brussels Sprouts
Roasted Brussels Sprouts

We had this lovely dish at the Chautauqua Dining Hall near the beautiful hiking trail of the same name here in Boulder. Our waiter said he never liked Brussels sprouts until he tried this dish.

So mind you, this dish is delish! Warm, hearty, with some crispy edges (my favorite), taking on the flavor of its dressing…

Chautauqua
Chatauqua Dining Hall – We’ve had a lot of snow lately!

This dish is easy, quick, and makes for a great side dish to your Thanksgiving meal. And the dressing is a very simple one, using some natural sweetness from maple syrup (or date syrup for a Plantricious version), tang from lime, and some heat from the sriracha.

If you don’t like things too spicy, just use a little less Sriracha until it suits your fancy.

Have you checked out these Brussels sprout recipes:

  • Tomato, Carrot, Brussels Sprouts Soup
  • Kale and Brussels Sprouts Salad
  • Brussels Sprouts with Raisins
  • Butternut Squash, Brussels Sprouts, Apple Stuffing

Let’s talk about Brussels Sprouts

Brussels Sprouts are sweet little cruciferous veggies. They are low in fat, high in fiber, and are loaded with such beneficial vitamins, minerals, and antioxidants.

Roasted Brussels Sprouts

That’s just to start. Brussels sprouts also contain:

  • healthy omega 3 fatty acids,
  • help maintain healthy blood sugar levels
  • and help reduce inflammation
  • Super high in vitamin c, which helps absorb iron, warding off any infections, helps with tissue repair and keeps your immune system strong;
  • high in vitamin K, a very important vitamin which is essential for optimal blood and bone health.

Roast them in the Winter, or grate them any time of the year to make fun slaw varieties.

I’d love to hear your feedback in the comments below for this Roasted Brussels Sprouts recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!


This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Roasted Brussels Sprouts
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4.13 from 8 votes
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Roasted Brussels Sprouts

This simple dish makes tangy and slightly sweet caramelized brussels sprouts that are good with a meal or tossed in a salad.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 6 people

Equipment

  • Cutting board
  • Knife
  • Stainless Steel Pot Set
  • Steamer Basket
  • Colander
  • Baking Sheet

Ingredients

  • 2 lbs organic brussels sprouts
  • 4 tbsp lime juice or juice from about 2 limes
  • 2 tbsp maple syrup *Use date syrup for a Plantricious version
  • 1 tbsp Sriracha sauce
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Instructions

  • Preheat over to 400 degrees.
  • Wash and remove outer leaves from the brussels sprouts and cut in half.
  • Steam in a small amount of water in a large pan for about 10 minutes to start the cooking process.
  • Drain and remove from pan and place on a baking sheet covered with parchment paper. Salt & pepper.
  • Bake for another 10-15 minutes until they are crisp tender and their outsides begin to brown.
  • In the meantime, place the lime juice, maple syrup (or date syrup) and Sriracha sauce in a large bowl and stir.
  • When the brussels sprouts are done, place them in the bowl and toss to distribute the dressing.
  • Serve on a large platter.

Notes

Nutrition

Nutrition Facts
Roasted Brussels Sprouts
Amount per Serving
Calories
89
% Daily Value*
Fat
 
0.5
g
1
%
Saturated Fat
 
0.1
g
1
%
Cholesterol
 
0
mg
0
%
Sodium
 
101.7
mg
4
%
Carbohydrates
 
20.2
g
7
%
Fiber
 
5.8
g
24
%
Sugar
 
9.3
g
10
%
Protein
 
5.2
g
10
%
Vitamin A
 
300
IU
6
%
Vitamin C
 
183.2
mg
222
%
Calcium
 
70
mg
7
%
Iron
 
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Reader Interactions

Comments

  1. Norma Pryor

    October 13, 2019 at 2:38 pm

    Delicious and Easy

    Reply
    • Diane Smith

      October 13, 2019 at 5:25 pm

      Hey Norma, so glad you enjoyed them!

      Reply
  2. Helen

    January 26, 2022 at 1:12 pm

    This can also be made with frozen Brussels Sprouts. Thaw them and drain them well, then cut them in half. Continue on from Step 4. Because they have been blanched for freezing, there is no need to steam them and they are already cleaned and trimmed. I keep a couple bags in the freezer and we can have them more often. The dressing in this recipe is a winner.

    Reply
    • Diane Smith

      January 26, 2022 at 1:52 pm

      I don’t think I’ve ever tried frozen Brussels sprouts. I love it… a great suggestion.

      Reply
  3. Marilyn Hein

    October 25, 2024 at 8:43 am

    Is this the recipe that Chatauqua Dining Hall uses?

    Reply
    • Diane Smith

      October 25, 2024 at 9:54 am

      Hi Marilyn, It’s been quite a while. I believe I asked the waiter what the recipe was, but didn’t get the exact recipe. I just checked their menu and they have a different recipe now made with Peppadew chili and preserved lemon.

      Reply
4.13 from 8 votes (8 ratings without comment)

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