If you haven’t been a big fan of Brussels sprouts, then this recipe might win you over. Thanks to our simple homemade marinade, these roasted teriyaki Brussels sprouts are sweet, savory and satisfying!
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This undetectably oil-free healthy side dish can be customized by using balsamic vinegar instead of teriyaki sauce to make them perfect for your vegan Thanksgiving dinner when paired with some mashed potatoes and lentil loaf.
Crispy on the outside and tender on the inside, they may win some picky eaters over to the veg side!
Here’s why you need to try this tasty oil-free side dish and how you can make this recipe your own.
Recipe overview
- Super flavorful & slightly crispy
- Ready in 30 minutes
- Gluten-free & oil-free
- Great beginner recipe
- Customizable with different flavorings
This teriyaki Brussels sprouts recipe shows you how to roast veggies without any oil and turn them into a weekly staple!
How to make teriyaki Brussels sprouts
Prepare the Brussels sprouts
Preheat your oven, then wash and trim the Brussels sprouts. Remove any yellowish or damaged leaves for a pretty presentation if you like.
Wash and rinse them well, then pat them as dry as you can. Using a good knife, cut each Brussel sprout into half.
Make the oil-free sauce
In a large bowl, combine teriyaki sauce, lemon juice, maple syrup, garlic powder, salt and pepper with a spoon.
Combine & arrange
Add the halved Brussels sprouts to the large bowl and the sauce. Toss them until they are evenly coated.
Arrange your marinated Brussels sprouts in a single layer on a parchment paper-lined baking sheet. Make sure they are all cut-side down and don’t touch each other!
Roast to perfection
Place the baking sheet into the oven and roast your Brussels sprouts for 15 minutes until they turn golden brown and tender.
At this point, remove them from the oven and add some sliced almonds to the baking sheet. Give everything a stir and place it back in the oven for 5 more minutes.
Storage & serving suggestions
Serve the roasted teriyaki Brussels sprouts with mashed potatoes and brown gravy, vegan chickpea meatloaf or roasts during your Thanksgiving feast.
You can also upgrade them to a sheet pan dinner by roasting one batch of potato wedges and chickpeas on another baking sheet alongside your Brussels sprouts!
We like it as an addition to our roast pumpkin feta salad or spinach fig salad, too.
Leftover roasted veggies like these sprouts can be added to vegan bowls the next day.
Adjustment ideas
If you don’t have access to an oven, put the Brussels sprouts alongside all of the ingredients for the sauce into a skillet and cook them on the stove for 20 minutes. Stir occasionally and add a splash of vegetable broth as needed!
Although we haven’t tried this, preparing teriyaki Brussels sprouts in the air fryer is also an option!
Other flavoring ideas include balsamic vinegar, smoked paprika, lime juice, tahini, ground ginger, mustard and red pepper flakes.
More vegan side dishes
If you like our teriyaki Brussels sprouts, be sure to check out the following oil-free vegan sides next!
Did you make our oil-free Brussels sprouts and liked them? Be sure to leave a comment and rating below and don’t forget to Pin this recipe here.
Roasted Teriyaki Brussels Sprouts
Crispy roasted teriyaki Brussels sprouts in a simple marinade speckled with crunchy almonds. Try this delicious oil-free vegan side dish and customize it to your liking! They are an easy weeknight staple and taste great with mashed potatoes.
Ingredients
- 2 lbs Brussels sprouts (900 g)
- 2 tablespoons teriyaki sauce
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 teaspoon pepper
- ½ cup almonds, sliced (55 g)
Instructions
- Preheat your oven to 425° F (220° C) and line a large baking sheet with parchment paper.
- Trim the Brussels sprouts and remove any yellowish or damaged leaves. Then rinse them well, pat dry and cut them into halves.
- Combine teriyaki sauce, lemon juice, maple syrup, garlic powder, salt and pepper in a large mixing bowl and stir with a spoon to combine.
- Add the halved Brussels sprouts and toss them until they are evenly coated with the sauce.
- Arrange your marinated Brussels sprouts in a single layer on the baking sheet cut-side down.
- Place them into the oven and roast for 15 minutes until they turn golden brown and tender.
- Remove the baking sheet from the oven and add the sliced almonds. Give everything a stir and put the baking sheet back into the oven for 5 more minutes.
- Once this time has elapsed, remove the Brussels sprouts from the oven and serve warm as a side dish.
Notes
- If you don’t have access to an oven, simply make this recipe on the stove using a skillet!
- For a richer version, add 1-2 tablespoons of sesame oil to the marinade.
- Other delicious toppings include salted peanuts, cashews and spring onion. Add dried cranberries for a festive vegan side!
Nutrition Information:
Yield: 4 Serving Size: ¼ recipeAmount Per Serving: Calories: 189Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 495mgCarbohydrates: 25gFiber: 8gSugar: 9gProtein: 9g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.
Crispy roasted teriyaki Brussels sprouts in a simple marinade speckled with crunchy almonds. Try this delicious oil-free vegan side dish and customize it to your liking!