Vegan Thanksgiving Menu Part 4: Maple Glazed Brussels Sprouts

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Vegan Thanksgiving Menu Part 4: Maple Glazed Brussels Sprouts


No crazy transformations had to happen to make these sweet and salty dish vegan.

This crowd-pleasing Thanksgiving side dish, gaining in popularity, is already Ora-approved.

Roasting brussels is magic on its own, but we’ve added a coating of maple syrup for extra caramelization and some toasted hazelnuts for crunch.

You have our permission to munch on these for breakfast, lunch, and dinner. 

  • 1 ½ lbs brussels sprouts
  • ¼ cup Chosen Foods Avocado Oil (one of our local, San Diego favs)
  • ¾ tsp salt
  • ¼ tsp black pepper (about 10 turns of the grinder)
  • 2 tbsp maple syrup
  • ½ cup toasted hazelnuts, coarsely chopped
  1. Preheat oven to 375°
  2. Wash brussels sprouts, cut off stems, and halve
  3. Place the brussels in a bowl and toss with avocado oil, salt, and pepper
  4. Spread the brussels evenly in a single layer onto a baking sheet, or two, and roast
  5. Stir the brussels after 15 minutes to ensure even browning
  6. While the brussels are roasting, lightly toast the chopped hazelnuts in a cast iron pan
  7. After another 15 minutes of roasting (30 minutes overall), pour the maple syrup over top of the brussels and mix once more
  8. Roast brussels for 15 more minutes (45 minutes total) or until they become fork tender
  9. Remove them from the oven and place in a bowl, toss with hazelnuts, and enjoy!

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