These oven-roasted oil-free Teriyaki Brussels Sprouts are coated in a sticky, sweet and savory sauce that is sure to make your belly happy. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
- 1 lb. Brussels Sprouts, trimmed, halved *
- 4 Tablespoons tamari *
- 2 Tablespoon vegetable broth *
- 2 Tablespoons rice vinegar
- 2 teaspoons mirin *
- 1 Tablespoon minced garlic
- 1 Tablespoon minced ginger
- 2 Tablespoons organic maple syrup
- 1 teaspoon tahini
- ½ teaspoon molasses
- ¼ teaspoon red pepper flakes (optional) *
- 1 teaspoon cornstarch (or arrowroot powder)
Bowl Ingredient Ideas:
- Steamed brown rice
- Carrots, julienne slices
- Red bell pepper slices
- Cucumber slices
- Radish slices
- Greens (kale, baby spinach, etc.)
- Preheat the oven to 400 F.
- Line a large 14 x 20 baking sheet with parchment paper, set aside.
- Trim the Brussels Sprouts of any hard pieces, then cut them in half (quarter any really large ones) and place the cut-side down on the parchment paper. Spread them out so they have some room to breathe/roast. Bake/roast for 13 minutes.
- In the meantime, make the Teriyaki sauce by placing all the Sauce Ingredients into a small stockpot, whisk well, heat until boiling, then immediately lower the temperature. Whisk until thickened.
- After 13 minutes, remove the Brussels Sprouts from the oven, then place them into a large bowl and pour half of the Teriyaki Sauce over them. Gently mix the Brussels Sprouts with the sauce until they are well coated, them dump them back onto the parchment covered baking sheet, spread them out a bit, and place them back into the oven for 3 to 7 minutes (largely dependent upon how tender you like your Brussels Sprouts) to caramelize.
- After 3 minutes, remove them from the oven. Create a bed of steamed rice, then place the roasted Brussels Sprouts over them. Place some fresh carrots, red bell pepper slices, sliced cucumbers, radish slices, and kale (or other greens), then drizzle some of the remaining Teriyaki sauce over the Brussels Sprouts, rice, and fresh veggies.
*Tips for Success:
- Trimming the Brussels Sprouts: We like to buy fresh Brussels Sprouts, then trim off any tough ends and slice them in half. We quarter the really large ones to create uniform sizes.
- Placing on Parchment Paper: While it is very tempting to just dump the Brussels Sprouts onto the parchment paper covered baking sheet, take the time to space them out onto the parchment paper so they have room to breathe/roast. Place the largest pieces on the outer edges and the smaller ones in the center. The edges tend to get more heat than the center.
- Tamari/Vegetable Broth/Maple Syrup: We have family members divided over the amount of tamari used as tamari can sometimes get “salty”. We used a reduced sodium tamari, but the red pepper flakes seem to amply the saltiness of this dish. Some family members preferred the full 4 Tablespoons while others preferred 3 Tablespoons. If unsure, start on the lower side, but make sure you make up the liquid in other places (water, maple syrup, etc.) This is a bold Teriyaki sauce, it has a lot of flavor.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Mirin: We used Eden Mirin. Mirin is a type of rice wine similar to sake, but with a lower alcohol content. You can leave the mirin out if you wish, but it really adds a nice depth of flavor and the alcohol burns off. If you decide to leave it out, you may need to increase the rice vinegar slightly and add more maple syrup. You can typically find mirin in the Asian aisle in most grocery stores or health food stores. If you prefer less sweetness, use the lower amount of mirin to 1 teaspoon.
*Red Pepper Flakes: If you have small children, you may wish to reduce the amount of red pepper flakes. We loved the full ¼ teaspoon. It adds tons of flavor.
*Serving: 2 to 3
*Storage: Use within 5 days.