So, in the past few months, I’ve been falling in love with brussel sprouts! I always try to cook without oil to create super healthy and alkalizing meals. However, when roasting brussel sprouts, I could never find a single recipe that didn’t include tossing them in oil.

Let’s be real though, a little oil isn’t going to kill you! If you prefer roasting those sprouts with oil then by all means keep it up! They are so healthy that it’s better to eat them with a little oil than not eat them at all!

But guess what! I created a way to bake them without the oil and with all the flavor!


This recipe is super easy and only takes one extra step! Instead of tossing the brussel sprouts in a little olive oil, next time use the following ingredients.

  • 1 part balsamic vinegar
  • 1 part agave nectar
  • dash of garlic powder
  • salt & lots of black pepper (if you like spicy!)

The balsamic vinegar mixed with the agave nectar will create a simply sweet flavor and the black pepper will give it a slight kick (but not too crazy). These two flavors combined, makes for a sweet & spicy brussel sprout that is so addicting you’ll eat the whole batch at once!

Now the extra step is just to whisk these ingredients together well, so they are evenly distributed over the sprouts. That’s all! Just a quick whisk and you’re back to business as usual!

First, make sure to wash the brussel sprouts well before slicing in half. I like to use The Honest Company Fruit & Veggie Wash to make sure all that icky stuff is no longer sticking around.

After tossing the brussel sprouts in the sweet & spicy sauce, dump them onto a baking sheet (size according it your oven & amount of veggies being roasted). I am super obsessive about this next part… but I need to make sure each brussel sprout is facing halved side down. Totally up to you how obsessive you feel like being 🙂

The last step is to throw these babies in your 400ºƒ pre-heated oven and bake for about 20 minutes or longer if you have a huge baking sheet full! These won’t get super crispy like they do when you bake them with olive oil, but they will still turn out nice and soft and full of flavor!

oil free roasted brussel sprouts

Oil Free Roasted Brussel Sprouts

  • Prep Time: 5
  • Cook Time: 20


  • 1 pound of brussel sprouts, washed & halved
  • 2 Tbsp balsamic Vinegar
  • 2 Tbsp agave nectar
  • 1 tsp garlic powder
  • salt & pepper to taste


  1. Preheat the oven to 400ºƒ. Wash and halve the brussel sprouts. Get a baking sheet ready.

  2. Combine all other ingredients and whisk well. Toss the brussel sprouts in the mixture to evenly coat them all.

  3. Spread out the coated brussel sprouts on the baking sheet evenly. Bake for about 20 minutes or until they are nice and soft. ENJOY!


These are best right out of the oven! But they will stay fresh for about 4-5 days in the fridge tightly sealed as well. Another one for the meal prep list!

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