Thanksgiving Brussel Sprouts

5 Reviews
Published Sep 25, 2018 ∙ Kristina Stosek

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I must admit I am not a lover of Brussel sprouts. With this in mind, I made it my mission to create a new Brussel sprout recipe each year, hoping that I will warm up to the little green cabbages one day. Well, this is the first year I finally came up with a recipe that I love! Yes, I can’t believe it. I love this colourful Thanksgiving Brussel Sprouts Dish and so does my family.

 

brussel sprouts

 

Why is this brussel sprout dish so delicious?

Brussel sprouts alone, no matter how they are prepared, are just little green cabbages, not that exciting. However, add apples, walnuts, cranberries, nutmeg, fresh lemon juice, and maple syrup, and we have a winner. Wow, they are incredibly delicious! When I was sampling the little green cabbages, I could not stop eating them because of all the tantalizing flavours.

 

thanksgiving Brussel sprouts

 

In this recipe, the Brussel sprouts are lightly caramelized, and the cranberries and apples add a slight tart flavour complimenting the little green cabbages. To add an earthy flavour and another texture, I added walnuts—a great finish for this festive dish.

If you are like me and aren’t crazy about Brussel sprouts, you should try this recipe. Who knows, you may change your mind? If nothing else, eat just the apples, walnuts and cranberries and leave the tiny cabbages for others to enjoy!

Whether you are celebrating Thanksgiving, Easter or Christmas, you will find here delicious gluten-free recipes for every occasion.

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Thanksgiving Brussel Sprouts

5 reviews
Published Sep 25, 2018 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
25 min
Serves:
4

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

  1. Preheat oven to 400 F
  2. 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
  3. Add Brussel sprouts and coat with the sweet nutmeg butter. Remove from the heat
  4. Add apples, cranberries, walnuts and lemon slices. Season with salt and pepper and stir to combine
  5. 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

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