Smoky Roasted Brussels Sprouts

Melanie Lorick
by Melanie Lorick
4 servings
30 min

Hand up in the air if you feel like Brussels sprouts are having a moment? Or, should be having a moment? One of the biggest culinary regrets of my childhood was not giving them a proper chance to serve as the flavorful side dish I've come to love as an adult. Of course, we love roasting them in the oven with a little olive oil, salt, and vinegar, but this version is incredibly tasty and healthy. Picture a smoky flavor, hints of crispy edges that add a pop of flavor, and a kick of heat from spices you most likely already have on hand!

What makes these different? Instead of a soy sauce base for the flavor, I chose liquid aminos to:

  • Infuse these Brussels sprouts with amino acids
  • Offer a gluten-free option for those on a strict diet
  • Create a mild soy sauce flavor

These smoky sprouts are perfect for a side dish, but you can certainly make them a fun appetizer, too! If you have a creamy dip, try pairing with these sprouts for something tasty and guilt-free.

For more fun recipes with a healthy twist check out the blog, or join the fun on Instagram!

Smoky Roasted Brussels Sprouts
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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  • 14 oz. Brussels sprouts, washed, trimmed, and cut in half
  • 3 1/2 tbsp EVOO
  • 3 1/2 tsp liquid aminos (or soy sauce)
  • 1 1/2 tsp garlic powder
  • 1 tsp dried red pepper flakes
  • 1/2 tsp dried cumin
  • 1 tsp kosher salt
  • pinch of coarse sea salt

Preheat oven to 365ºF.
In a small bowl, combine EVOOm liquid aminos, garlic powder, salt, red pepper flakes, and cumin. Whisk until thoroughly combined.
Add sauce to Brussels sprout halves and use hands to toss until each half is coated.
Spread Brussels sprouts evenly on parchment-lined baking sheet. Sprinkle coarse sea salt over the halves.
Bake for about 25 minutes, or until crispy.
  • If you only have soy sauce on hand, you are welcome to substitute for the liquid aminos.
  • Keep in mind that both soy sauce and liquid aminos can be high in sodium, so note the serving size and amount.
Melanie Lorick
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