These oil-free roasted Brussels sprouts are crispy, caramelized, and naturally sweetened with maple syrup! Toss in pecans and cranberries for a festive, easy-to-make holiday side everyone will love.
I love making roasted Brussels sprouts because they’re so easy, come out perfectly caramelized, and taste amazing with just a few simple ingredients.
This version is extra special with a hint of sweetness from maple syrup, the savory depth of tamari, and optional pecans and cranberries for a festive touch.
Oil-free roasted brussels sprouts are a tasty side dish to get your veggies in in a delicious and easy way. If you want to impress a guest or are looking for an extra special side dish, add in the chopped pecans and cranberries!
Why You’ll Love These Sprouts
- Oil-free and healthy: All the flavor, none of the added oil.
- Easy prep: Just mix, bake, toss, and enjoy.
- Versatile: Perfect as a holiday side dish or a quick weeknight veggie.
- Festive and flavorful: Pecans and cranberries add crunch and natural sweetness and make this simple side dish feel extra special for the holidays.
Simple Ingredients
- Brussels sprouts
- tamari
- maple syrup
- garlic powder
- onion powder
- pecans (optional)
- dried cranberries (optional)
See recipe card for quantities.
Tips & Serving Ideas
- Make ahead: Prep the sprouts and toss in the sauce the night before for stress-free holiday cooking.
- Serving: Serve warm as a side dish or toss into a grain bowl for a complete meal.
- Storage: Store leftovers in an airtight container for up to 3 days—taste is still amazing when reheated.
This simple, oil-free recipe is proof that you don’t need oil to get that roasted, caramelized flavor we all love in Brussels sprouts.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for a few minutes to bring back their crispy, roasted texture. Pecans may soften slightly but the flavor will stay delicious!
FAQ
Yes! You can prep the Brussels sprouts and toss them in the sauce the night before. Store in the fridge until ready to bake.
I do not recommend frozen brussels sprouts for this recipe as they tend to turn out soggy.
Tossing them halfway through baking and baking at 350°F helps them caramelize naturally. If you are having trouble, you could also broil them for 1–2 minutes at the end for extra crispiness but remove the parchment paper first before doing this! No holiday fires please!
Other Holiday Dishes:
You may also want to try out these holiday favorites!
Recipe
Oil-Free Roasted Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts cleaned and halved (or quartered if very large)
- 1 tablespoon tamari or soy sauce
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ tablespoon dried rosemary
- ¼ cup roughly chopped pecans optional
- ¼ cup dried cranberries optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with tamari, maple syrup, garlic powder, onion powder and rosemary until evenly coated.
- Spread the Brussels sprouts in a single layer with cut side down on the lined baking tray.
- Bake for 30 minutes, check for doneness and mix if desired. Bake another 5-10 minutes to your preferred level of doneness.
- If using pecans and/or cranberries, toss them in during the last 2 minutes of baking to lightly toast the nuts and warm the cranberries.
- Serve warm with a light drizzle of maple syrup & flakey salt (if desired) as a flavorful side dish!
Deborah Weisblatt says
Have you tried this with frozen brussel sprouts? Thanks!!!
Sam says
Hi! I have not tried it with frozen brussels sprouts. I suspect you would need to increase the oven heat to try to cook them up fast, so they don't just steam in the oven. If you try it, I'd love your feedback!