Our Vegan Thanksgiving, Part 4: Maple Roasted Brussels Sprouts

PREP 15 MIN | COOK 45 MIN

We know that cooking brussels sprouts isn't rocket science but, in wanting to put together a full Thanksgiving menu for you, we simply couldn't leave these out. Plus - the maple syrup makes these an easy crowd-pleaser and it's chef friendly as it's super simple. Double win!

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

Results! And other great recommendations...

vegan maple roasted brussels sprouts
vegan maple roasted brussels sprouts
vegan maple roasted brussels sprouts
vegan maple roasted brussels sprouts
vegan maple roasted brussels sprouts
vegan maple roasted brussels sprouts
vegan maple roasted brussels sprouts

Your Cart

There's nothing here yet!
But you can change that...