(26 votes, average: 3.77 out of 5)
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Description
This classic, caramelized, vegan, gluten-free recipe for roasted Brussels sprouts is your new favorite comfort food side dish for all of your favorite meals.
Ingredients
Scale
Vegetables:
- 2 pounds Brussels sprouts
- 1 red onion, sliced
- ½ cup coarsely chopped hazelnuts
- 1/2 cup dried cranberries (may use 1 cup fresh or frozen if available)
Vinaigrette:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced
- 1 teaspoon smoked paprika
- Salt and pepper (as desired)
- 3 sprigs fresh rosemary, chopped coarsely (or 1 teaspoon dried)
Instructions
- Preheat oven to 375 F.
- Trim ends of Brussels sprouts and slice them in half. Arrange evenly on a baking sheet.
- Arrange onion slices, hazelnuts, and cranberries over Brussel sprouts and toss together gently.
- To make vinaigrette: In a small dish, mix together, olive oil, maple syrup, vinegar, garlic, smoked paprika, salt and pepper (as desired), and rosemary.
- Drizzle vinaigrette over vegetables and toss with tongs to distribute.
- Place in top rack of oven and roast until gold brown, about 30-35 minutes. Remove from oven, cool slightly, and serve. Makes 8 servings.
- Prep Time: 12 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Vegetables
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 143
- Sugar: 5 g
- Sodium: 29 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 6 g
- Protein: 5 g
[…] If you’ve been hesitant to jump on the Brussels sprouts train, there are a multitude of ways for you to enjoy them. Gone are the days of simply boiling these tiny cabbages. Now, roasting is the way to go. Sharon Palmer, RDN, pairs delicious and warm fall flavors perfect for any weight-loss plan in her recipe for Maple and Balsamic Roasted Brussels Sprouts. […]
[…] If you happen to’ve been hesitant to leap on the Brussels sprouts prepare, there are a large number of the way so that you can get pleasure from them. Gone are the times of merely boiling these tiny cabbages. Now, roasting is the best way to go. Sharon Palmer, RDN, pairs scrumptious and heat fall flavors excellent for any weight-loss plan in her recipe for Maple and Balsamic Roasted Brussels Sprouts. […]
Have you ever tried this recipe in a slow cooker
I have not done this before, but it’s a great idea. I do like the way the brussels sprouts get caramelized when they are cooked at high, dry temperatures though. Let me know how it works!