Roasted Brussels Sprouts Without Excess Oil
How to roast a vegetables without excess oil? Instead of drenching these Brussels sprouts in oil, I used low sodium vegetable broth to keep them moist. Let’s eat more plants!
Ingredients
- 2 pounds of Brussels sprouts or about 30-35 sprouts
- 1 teaspoon olive oil
- 1 teaspoon real maple syrup (Ingredients should say maple syrup only!)
- 3 Tablespoons low sodium vegetable broth (If store bought, check the ingredients, if they all look like things you would use at home you’re good to go!)
- Salt & pepper
Directions
- Wash Brussels sprouts well and let them dry completely.
- Preheat oven to 375º F (190º C).
- Cut each sprout in half and place them in a bowl.
- Mix olive oil, maple syrup and low sodium vegetable broth and drizzle over sprouts tossing them until evenly coated.
- Season lightly with salt and pepper and toss again.
- Spread prepared sprouts onto a baking sheet and place in the middle rack of the oven.
- Roast until they are golden brown, about 20 minutes. If they seem to be getting dry you can add a bit more vegetable broth and toss gently using a spatula.
- Once they are golden brown you are all done! Enjoy!
A printable PDF version of this recipe will be available for easy saving, sharing, or keeping on hand for busy days.
Roasted Brussels Sprouts Without Excess Oil
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