One thing that I dislike about the holidays is all the stress I come under when it comes down to the cooking. I always try to plan ahead but, well, things don’t always go as planned. I decided that this year I would make simple, easy vegetable dishes that I could share with those of you in the same shoes.
Brussels sprouts always get a bad rep for being stinky and bitter, but that’s because your mamas were cooking them wrong for you as a kid. This recipe will make you appreciate these little gems and hopefully share them with your family during the holidays.
In my head, brussels sprouts and oranges seemed a bit random, but you’ll see why this recipe was ‘blog worthy’. I was inspired by Two Peas and Their Pod, and tweaked their recipe a bit to make an oil- and salt-free version.
I paired mine with roasted cranberries with thyme. The Brussels were sweet, and these are a bit tart, so I felt they balanced well together. If you aren’t a fan of tart, simply add more sugar, or even just serve them with dried cranberries.
These roasted cranberries with thyme also pairs well with rice! You can make it and stir a few tbs full into your rice serving with pine nuts or pecans, yum! All you have to do is wash and dry 2 cups of cranberries and toss them with 3 tbsp coconut palm sugar and a small bunch of fresh thyme or 2 tsp fresh thyme leaves. Optional: 2 tsp of coconut oil (I omitted). Evenly distribute on a baking dish. Place into an oven at 400F for 15-20 minutes. Inspired by Bon Appetit Mag.
Roasted Brussels Sprouts w/ Orange Maple Glaze and Thyme Roasted Cranberries
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 3-4
- 10 large brussels sprouts
- Juice of 1 large orange
- 1 teaspoon orange zest
- 2 teaspoons maple syrup
- Freshly ground black pepper, to taste
- Healthy Green Salt Substitute
- Preheat oven to 400 degrees F.
- Wash and dry brussels sprouts. Cut off brown ends and and any brown outer leaves, then slice in half. Place onto a large baking sheet.
- In a small bowl, mix together the orange juice, zest, and maple syrup. Drizzle evenly over the brussels sprouts.
- Top with pepper and salt as desired. Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
- Remove and cool for 15 minutes before serving.
- Wash and dry 2 cups of cranberries and toss them with coconut palm sugar and fresh thyme.
- Evenly distribute on a baking dish and place into the oven at 400F for 15-20 minutes.
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