Thanksgiving Brussel Sprouts

star rating icon star rating icon star rating icon star rating icon star rating icon
Average Rating: 4.5 | Rated By: 2 users

I must admit I don’t like Brussel sprouts that much. Every year I create a new brussel sprout recipe hoping that one day I will start to like the little green cabbages. Well, this is the first year I finally came up with a recipe that I love! Yes, it took me only how many years? Too many! In this recipe, I added apples, walnuts, cranberries, nutmeg, fresh lemon juice and sweetened them with maple syrup. Wow, they are amazing! When I was testing the recipe, I could not stop eating the little cabbages. In this recipe, the Brussel sprouts are lightly caramelized, and by adding cranberries and apples, I added slight tart flavour. Finishing with walnuts, adding texture and earthy flavour. If you are like me and aren’t crazy about Brussel sprouts, you should try this recipe, who knows you may change your mind as I did. If nothing else, eat just the apples, walnuts and cranberries and leave the tiny cabbages for others to enjoy!

Ingredients

  • 1/4 cup salted butter, for vegan option use vegan butter or coconut oil
  • 2 Tbsp. Sweetener, such as maple syrup, coconut sugar or brown sugar
  • 1/4 tsp. GF ground nutmeg
  • 1 lb. small Brussel sprouts, trimmed and halved. (if you can't get small Brussel sprouts then cut them into quarters)
  • 1 large apple, Granny Smith or Braeburn, cored and sliced into wedges
  • 1/2 cup dried cranberries
  • 1/4 cup chopped raw walnuts
  • 1 lemon, half juiced the other cut into thin slices
  • Pure sea salt and GF coarse ground black pepper to taste
  • Instructions

  • Preheat oven to 400 F
  • In a large non-stick pan heat butter over medium heat. Add sweetener and nutmeg and cook until the butter starts to bubble. About 1 minute
  • Add Brussel sprouts and coat with the sweet nutmeg butter. Remove from the heat
  • Add apples, cranberries, walnuts and lemon slices. Season with salt and pepper and stir to combine
  • Transfer onto a rimmed baking sheet lined with parchment paper and bake for 20 - 25 minutes until Brussel sprouts are tender. Drizzle with fresh lemon juice and transfer into a serving bowl. Serve warm


  • Leave a Comment

    No comments yet.

    Add a Rating

    Similar Recipes

    Roasted Brussel Sprouts With Fennel And Leeks

    Roasted Brussel Sprouts With Fennel And Leeks

    Fennel has a gentle licorice flavour that compliments the Brussel sprouts. Add leeks to the mix and this simple vegan dish becomes unforgettable. I must admit I am not a lover of Brussel sprouts, but adding two of my favourite vegetables makes this festive dish a big hit in our home. In my opinion, those […] Read More

    Prep Time icon Prep Time 20 Minutes
    Difficulty icon Difficulty Beginner
    Cook Time icon Cook Time 35 Minutes
    Serves icon Serves 6
    Roasted Brussel Sprouts with Fresh Figs

    Roasted Brussel Sprouts with Fresh Figs

    Entertain like a chef with this sumptuous roasted brussel sprouts with fresh figs recipe. The tiny cabbages are lightly spiced and caramelized with added sweetness from the fresh figs. Brussel sprouts are not everyone’s favourite vegetable, but this vegan dish is always a huge hit with turkey dinner Read More

    Prep Time icon Prep Time 10 Minutes
    Difficulty icon Difficulty Beginner
    Cook Time icon Cook Time 30 Minutes
    Serves icon Serves 4-6