Roasted Brussels Sprouts Cheat Sheet | Sprouts 3 ways

Gluten-free | Sugar-free | Dairy-free optional | Vegan optional 

Each recipe makes enough to serve 2

Why it’s delicious

One of my most disliked vegetables growing up was the humble Brussels sprout. Cooked one way in our household—boiled—they were bitter, smelt like sulphur, and were so hard to swallow that there were usually tears and then off to bed with no dinner. 

If you had told me that one day I would learn to love these little gems, I would have thought you were mad, but here we are, and I have created the ultimate roasted Brussels sprouts cheat sheet to ensure that you get delicious gems every time.

Helpful Hints + Tips

This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.

Recipe 1

Simple Roasted

Ingredients

• 300-400 gms (10.5-14 oz) Brussels sprouts
• 1 tbsp Bridget's Sticky Sauce
• Mineral salt and pepper 

Method 

1. Preheat the oven or airfryer to 200C (390F) 
2. Prepare the sprouts by cutting off the ends, removing the outer leaves (save them for sprout chips, recipe below), and cutting the sprouts in half lengthways. 
3. Place the sprouts on a baking paper-lined roasting sheet, toss with the sticky sauce and season generously with salt and pepper. 
4. Spread the sprouts into a single layer and roast in the oven for 35-45 minutes or until golden brown and tender. 
5. Serve warm. 

Recipe 2

Creamed Roasted Sprouts

Ingredients

• 300-400 gms (10.5-14 oz) Brussels sprouts
• 1 tbsp Bridget's Sticky Sauce
• Mineral salt and pepper 
• 100-150 ml (3.5 -5.2 oz)  coconut milk or coconut cream 
• 2-3 tbsp nutritional yeast or finely grated aged cheddar or Parmesan cheese

Method 

1. Preheat the oven or air fryer on 200C (390F) 
2. Prepare the sprouts by cutting off the ends, removing the outer leaves (save them for sprout chips, recipe below), and cutting the sprouts in half lengthways. 
3. Place the sprouts in a small roasting dish or casserole dish, toss with the sticky sauce, and season generously with salt and pepper. 
4. Spread the sprouts into a single layer and roast in the oven for 30 minutes. 
5. Pour over enough coconut milk or cream to just cover the sprouts, season with salt and pepper and sprinkle over the yeast or cheese. Stir well to combine and place the sprouts back into the oven and bake for a further 20-30 minutes or until golden on top, bubbling and caramelised. 

Serve warm. 

Recipe 3

Chic Roasted Sprout Salad

Ingredients

• 300 gms (10.5 oz)  Brussel sprouts
• 1 small fennel sliced into small wedges
• 1 medium red onion, sliced into small wedges
• 2 tbsp Bridget's Sticky Sauce
• Mineral salt and pepper 
• 100 g (3.5 oz) unsweetened coconut yogurt
• 1 tsp tahini paste or another nut or seed butter of your choice
• 1 tbsp freshly squeezed lemon juice 
• ½ tbsp dry toasted cumin and fennel seeds (optional)
• ½ tbsp dry roasted hazelnuts 
• 1 tbsp fresh herb leaves like mint, basil, dill, coriander or chives 

Method 

1. Preheat the oven or air fryer to 200C (390F) 
2. Prepare the sprouts by cutting off the ends, removing the outer leaves (save them for sprout chips, recipe below), and cutting the sprouts in half lengthways. 
3. Place the sprouts in a roasting dish and toss with the fennel, red onion, and sticky sauce. Season generously with salt and pepper, spread the vegetables into a single layer, and roast in the oven for 35-45 minutes or until golden, well cooked, and caramelised. 
4. While the vegetable roast, make the yoghurt sauce by whisking together the coconut yoghurt and tahini. Add a little lemon juice, season with salt and pepper, and taste for flavour, adding more lemon, seasoning or tahini to your liking. 
5. Smooth out the yoghurt sauce on a flat serving plate, and then place the cooked vegetables on top of the yoghurt. 
6. Sprinkle over the seeds and nuts and finish with the fresh herb and a light sprinkling of salt and pepper. 
7. Serve warm or serve as a cool salad.