Mustard Glazed Oil-Free Roasted Brussels Sprouts

Mustard glazed oil-free roasted Brussels sprouts flavored with dijon mustard, a little maple syrup for sweetness, and balsamic vinegar for tangier flavor.  If you’re not a fan of Brussels sprouts, try them roasted until they’re nice and caramelized to where most of the bitterness is gone.  The dijon mustard and maple syrup create a glaze on the outside for a lot more flavor.  

Tips for Roasting Brussels Sprouts

• Trim off the gnarly root end, and then slice in half lengthwise.  This will usually remove any brown leaves, if not remove them.

• Mix the dressing together in a large bowl and toss the Brussels sprouts in the dressing, coating them well.

• Place cut side down on a parchment paper-lined cooking tray, I did feel like the sprouts browned and caramelized better with parchment paper than a silicone mat.  The flat surface will give the sprouts more surface area to caramelize.  This process adds a depth of flavor and changes the taste of most vegetables when roasted.
• Don’t overcrowd the vegetables, if they’re too close they’ll steam and not crisp up as well.  
• There’s no need to flip, roast at 425 F (220 C) for 20-30 minutes.  You’re looking for them to be fork tender and have a nice char on the outside (but not burnt).  That nice caramelization on the outside of the sprouts tells me that most of the bitterness is gone, which can be off-putting to some in raw vegetables.

Tips for Roasting Vegetables Without Oil

1. Use a silicone mat or parchment paper.  Why silicone mat or parchment paper?  Well, we’re not using oil and those two little inventions help keep food from sticking to baking trays when roasting.  I do feel like parchment paper helps with browning more than a silicone mat, but for my personal preference, it depends on what I’m roasting and how important browning is.  For example, with sweet potatoes, I’m not as concerned about browning as I am with Brussels sprouts. 
2. Spread them out, don’t overcrowd the tray.  The vegetables are going to release steam while cooking.  Spread them out so they can have hot air move around them and for the moisture inside them to evaporate.  If they’re too close they could steam instead of roast.
3. Fat is a carrier for flavor and helps to prevent the vegetables from drying out while roasting.  So with roasting vegetables without oil, we still need moisture to keep them from drying out and to carry flavor.  I like to use vegetable broth, lemon juice, apple cider vinegar, or most other vinegars.  We need just enough to coat the vegetable and not overwhelm them with too much vinegary taste.  In this recipe, Dijon mustard helps reduce the need for too much vinegar and adds a punch of flavor.  
4. Lift the vegetables out of the mix you’re using to add moisture instead of pouring them onto a baking tray.  This will ensure your vegetables have just enough to coat them.  Also, the mixture could puddle on the tray and if it contains sugars it could burn.  

Need more Brussels sprouts recipes? Try Roasted Vegetable Quinoa Bowl.

As always, I hope you enjoy this recipe for oil-free Brussels sprouts!

Mustard Glazed Oil-Free Brussels Sprouts

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• Author: Allie
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Mustard glazed oil-free roasted Brussels sprouts flavored with dijon mustard, a little maple syrup for sweetness, and balsamic vinegar for tangier flavor. 

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Ingredients

Scale 1x2x3x

• 16 oz (453 g) Brussels sprouts, ends trimmed and sliced in half
• 2 tablespoons dijon mustard
• 1 tablespoon maple syrup
• ½ tablespoon balsamic vinegar
• ¼ teaspoon garlic powder
• Salt and pepper to taste

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Instructions

1. Preheat oven to 425 F ( 220 C).
2. Mix the dressing together in a large bowl and toss the Brussels sprouts in the dressing, coating them well.
3. Lift the sprouts out of the bowl and add them to a parchment or silicone mat lined baking tray with the cut side down.  Make sure you lift the veggies out leaving any residual dressing behind, if poured onto the tray creating a puddle it may burn.  Spread them out, don’t overcrowd the tray.
4. Roast for 20-30 minutes depending on the size of Brussels sprouts, there’s no need to flip.  You’re looking for them to be fork tender and a nice char on the outside (but not burnt).

Equipment

silicone mat

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• Category: sides
• Method: oven
• Cuisine: American

Keywords: how to roast Brussels sprouts without oil, oil free roasted vegetables