Easy Brussels Sprouts (Gluten-Free, Dairy-Free)

Garlic Thyme Brussel Sprouts

This gluten-free dairy-free easy Brussel sprouts recipe creates the perfect side dish in under a half hour. These Brussels sprouts are mild in flavor in which they will pair nicely with practically any entrée. The brown sugar enhances the vegetable’s sweetness while the buttery thyme and garlic sauce adds richness and the lemon juice both brightens freshens up the dish. Plate these gluten-free dairy-free brussels sprouts with holiday roast, grilled chicken and fish, or eat them on their own!

FAQS:

Which vegan butter do I use to make these Brussels sprouts gluten-free dairy-free?

Any vegan butter will work. I personally keep Earth Balance in my refrigerator, so it is go-to. Other options include Miyoko’s vegan butter. As a last resort, if vegan butter isn’t available, feel free to use olive oil. Substitute the same amount of olive oil for the amount vegan butter suggested in the recipe.

Can I still make thes brussels sprouts if I don’t have thyme?

Absolutely. If thyme is not accessible, simply, omit the herb. However, in the case other herbs are available, rosemary and sage would work.

Why Are the Brussels Sprouts Sautéed in Brown Sugar?

The purpose behind sautéing the Brussels in brown sugar is to add sweetness and combat that bitter Brussels-sprout flavor that deters most foodies from eating the vegetable. This method partially cooks the the Brussels sprouts before crisping them up in the oven and results in so they are soft, tender Brussels sprouts that burst with flavor.

Gluten-free dairy-free easy brussels sprouts recipe photographed with Brussels sprouts and time on a. white plate with garlic and salt and pepper in the background.

What you need to make this easy brussels sprouts recipe:

Equipment:

  • Cutting Board + Knife
  • Large Saucepan
  • Baking Sheet
  • Parchment paper/Tinfoil
  • Oven
  • Stovetop
  • Small Bowl
  • Spatula/Wooden Spoon

Ingredients:

  • 14 oz Brussel Sprouts Approx. 25-30 small/medium sprouts
  • 1½ Tbsp Vegan Butter This recipe uses Earth Balance
  • 1 Tbsp Brown Sugar
  • 1 Lemon
  • 3 Garlic Cloves
  • 2 Sprigs of Fresh Thyme + More for garnish
  • 2 Pinches Kosher Salt

How to make gluten-free dairy-free easy Brussels sprouts:

  1. Preheat Oven to 425ºF
  2. Line a baking sheet with tin foil and set aside.
  3. Wash And dry brussel sprouts. Cut into quarters and remove any loose leaves (we don’t want these because they will burn). Set aside.
  4. In a very large saucepan melt 2 tablespoons of Earth balance. Add chopped brussel sprouts and stir. Sprinkle brown sugar and a three-finger pinch of salt over brussel sprouts and stir. Cover and turn the heat to medium. Stir every 3 minutes and repeat until brussel sprouts are bright green, slightly yellow, and 85% cooked through.
  5. Lay out brussel sprouts onto baking sheets making sure there is room between each sprout and roast for 5 minutes or until the tops turn slightly dark brown.
  6. In the meantime, peel and thinly slice garlic. Set aside. Juice lemons into a small bowl, remove seeds, and set aside. Lastly, remove the leaves from 2 sprigs of thyme and set aside.
  7. In the same saucepan melt 1 tbsp dairy-free butter at medium heat. Add the garlic and add thyme leaves once fragrant. Once garlic is golden and sticks to the pan, add the lemon juice. Turn off heat.
  8. Add brussel sprouts to the sauce pan, sprinkle a pinch of salt, and toss until evenly coated. Serve and top with a fresh queeze of lemona and fresh thyme leaves.
Easy Brussel Sprouts

Brussels Sprouts with Lemon Juice and Thyme

Quick, tasty brussel sprouts that turn out perfect every time!
Prep Time: 5 minutes
Cook Time: 8 minutes
Roast: 5 minutes
Course: Appetizer, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Brussel Sprouts, Garlic, Lemon, Thyme
Servings: 3
Calories: 128kcal
Author: alattaeats

Equipment

  • Cutting Board + Knife
  • Large Saucepan
  • Baking Sheet
  • Parchment paper/Tinfoil
  • Oven
  • Stovetop
  • Spatula/Wooden Spoon

Ingredients

  • 14 oz Brussel Sprouts Approx. 25-30 small/medium sprouts
  • Tbsp Vegan Butter This recipe uses Earth Balance
  • 1 Tbsp Brown Sugar
  • 1 Lemon
  • 3 Garlic Cloves
  • 2 Sprigs of Fresh Thyme + More for garnish
  • 2 Pinches Kosher Salt

Instructions

  • Preheat Oven to 425F (if applicable, set your oven to convection roast setting)

Prep Ingredients

  • 1. Line a baking sheet with tin foil and set aside.
  • 2. Wash And dry brussel sprouts. Cut into quarters and remove any loose leaves (we don't want these because they will burn). Set aside.

Sauteé Brussel Sprouts

  • 3. In a very large saucepan melt 2 tablespoons of Earth balance. Add chopped brussel sprouts and stir. Sprinkle brown sugar and a three-finger pinch of salt over brussel sprouts and stir. Cover and turn the heat to medium. Stir every 3 minutes and repeat until brussel sprouts are bright green, slightly yellow, and 85% cooked through.

Roast Brussel Sprouts

  • 4. Lay out brussel sprouts onto baking sheets making sure there is room between each sprout and roast for 5 minutes or until the tops turn slightly dark brown.
  • 5. In the meantime, peel and thinly slice garlic. Set aside. Juice lemons into a small bowl, remove seeds, and set aside. Lastly, remove the leaves from 2 sprigs of thyme and set aside.
  • 6. In the same saucepan melt 1 tbsp Earth Balance at medium heat. Add the garlic and add thyme leaves once fragrant. Once garlic is golden and sticks to the pan, add the lemon juice. Turn off heat.
  • 7. Add brussel sprouts to the sauce pan, sprinkle a pinch of salt, and toss until evenly coated. Serve and top with a fresh queeze of lemona and fresh thyme leaves.

Nutrition

Calories: 128kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 339mg | Potassium: 588mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1305IU | Vitamin C: 134mg | Calcium: 77mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Garlic and Thyme Brussel Sprouts

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