Friends, these brussels sprouts may be some of the very best veggies I’ve ever made. Seriously, the flavor combination is spot on. You already know that roasting is one of my favorite cooking techniques, but the oven really works its magic on these types of cruciferous vegetables. Under the hot heat, the sprouts’ leaves become tender, before crisping up and caramelizing into a perfectly rich and crunchy treat. The glaze combines the richness of coconut oil, a tart and acidic hit from balsamic vinegar, and my favorite source of sweetness (maple syrup). It is the perfect foil for the slightly bitter leaves of the Brussels sprouts. A sprinkling of dried cranberries and pecans add a festive hit of sweet and crunch, making this a practically perfect autumn side dish.
Perfect Autumn Brussels Sprouts
Makes 2 large or 4 small servings
- 1 lb brussels sprouts, trimmed and halved
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- salt and freshly ground black pepper
- 2 tablespoons dried cranberries
- 2 tablespoons toasted pecans, chopped
- Preheat oven to 400°.
- On a large baking sheet, toss brussels sprouts with coconut oil, maple syrup, vinegar, and one half teaspoon each salt and pepper.
- Roast, stirring occasionally, until cooked through and caramelized, about 25 minutes. Toss with cranberries and pecans.
- I suggest removing the brussels sprouts from the pan immediately and soaking it before washing. Otherwise, clean up will be quite a chore!