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
Calories: 189kcal | Carbohydrates: 25g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 495mg | Fiber: 8g | Sugar: 9g