No-oil Roasted Brussels Sprouts

By the Gracious Vegan

These Brussels sprouts have less fat, fewer calories, and more nutrients than Brussels sprouts roasted in oil. The result isn’t as crispy as oil-roasted vegetables, but it’s close, and I think the taste is better, because of the tahini’s nutty flavor and the savory additions of onion powder, garlic powder, and smoked paprika.

Makes about 4 cups of Brussels sprouts (for me personally, that’s 1-2 servings—just sayin’)

Preheat the oven to 450°F with convection. Line a sheet pan with parchment paper or leave as is (I find that a silicone mat reduces crispiness). Whisk these ingredients together in a large bowl. 

• 5 teaspoons water

• 4 teaspoons tahini

• 1/2 teaspoon salt

• 1/8 teaspoon onion powder

• 1/8 teaspoon garlic powder

• Pinch of smoked paprika

Add in the Brussels sprouts and fold with a spatula until all the halves are coated. 

• 16 ounces Brussels sprouts, trimmed and halved

Spread the coated vegetables onto the pan. Roast for 12 minutes, then flip and roast for 5-15 minutes more, or until desired tenderness is reached and some of the Brussels sprouts are nicely browned.

Timing: About 45 minutes, including pre-heating the oven

Gluten-free