Get those pesky christmas brussels sprouts into you in a delicious way this year!
Centuries of subjection to bland boiling methods have led the sprout to notoriety. I totally empathise with sprout-haters. BUT times are changing!
These aren’t your granny’s sprouts. They’re sweet and salty, tender with a crispy bite. Nuts for crunch and cranberries for a bold flavour hit. Sprouts spruced up with new textures, festive colours and roasted in a tasty dressing – give it a chance!
These go great as a side to a roast dinner – try them alongside my festive roast cauliflower. There’s very few ingredients required to turn these into Christmas brussels sprouts you’ll actually like.
This is my 4th vegan Christmas so I’ve got a few festive recipes up my sleeve to share with you this week. If you’re searching for a vegan Christmas desert, my custom cakes and treats are perfect for Christmas parties, indulging with by the fire or as a last minute gift for that health nut in your life! Check out Oh Happy Treats for more info.
Christmas Brussels Sprouts Recipe
Time: prep 10 minutes, roasting 20-25 minutes
Serves: 4 as a side
500g brussels sprouts
4 tbsp tamari (or soy sauce)
4 tbsp maple syrup (or other liquid sweetener)
100g fresh cranberries
50g pecan nuts
Cut off the tail of the sprouts, peel the outer leaves and halve them. Place them in a large roasting dish and toss with the maple syrup and tamari. Roast for 15 minutes, then throw in the pecan nuts for the last 5-10 minutes until they’re toasted but not burnt, the sprouts look a little crispy and the cranberries are juicy. Serve hot immediately.
Hope you love this Christmas brussels sprouts recipe as much as I do! Let me know if you try it out as i LOVE seeing your recreations.
Happy holidays all!