Sweet and Tangy Roasted Brussels Sprouts
Brussels sprouts are a Thanksgiving table staple! I did not really care for them growing up though, because the only way I had had them prepared was steamed and overcooked with butter. Since then, I have learned how to prepare them in such a way that they are delicious and I am going back for seconds. Roasting them. Roast any vegetable pretty much and it will be delicious. You could just serve them then roasted with sea salt and they would be good, but there are other things you can add to them to to make them more festive. This recipe for brussels sprouts that I am sharing with you has a tangy vinaigrette and sweet cranberries and crunchy pecans to accompany them. It would be perfect for serving with your Thanksgiving meal!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 400F degrees.
- Toss the brussels sprouts, onions, and garlic with 1 Tbsp oil, then add a little sea salt. Spread out onto an oiled sheet pan. Place in the oven and roast until all of the veggies are tender.
- When the brussels sprouts are done roasting, add them to a bowl along with the cranberries and pecans.
- Add the oil, vinegar, mustard, salt and maple syrup and toss until it is all evenly distributed.
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- Heart Healthy
- Side Dish