The Vegan Cranberry-Orange Brussels Sprouts with Maple Pecans are healthy. They are prepared in forty minutes, so they are perfect for quick dinner or lunch. It contains Brussels sprouts, olive oil, salt, butternut squash, maple syrup, cinnamon, pecan halves, cranberries, orange zest, and orange juice. This dish contains 5g protein and 400 kcal in one serving. Serve these Brussels sprouts with quinoa pilaf, brown rice, lentil loaf, garlic roasted potatoes, stuffed bell peppers, or apple walnut salad. Store these Vegan Cranberry-Orange Brussels Sprouts with Maple Pecans for some time, so they are perfect for meal prep.
STATS:
- Total time: 40 minutes
- Calories: 400 kcal
- Serving size: 1 cup
- Cooking time: 25 minutes
- Diet: Vegan
- Serving: 6
- Cuisine: American
- Prep time: 15 minutes
- Course: Side Dish
EQUIPMENT:
- Baking sheets
- Mixing bowls
- Knife
- Cutting board
- Vegetable peeler
- Baking paper
- Spatula
INGREDIENTS:
ROASTED BRUSSELS SPROUTS:
- 3 cups Brussels sprouts
- Quarter tsp salt 3 tbsp olive oil
ROASTED BUTTERNUT SQUASH:
- 1½ lb butternut squash
- 2 tbsp olive oil
- Half tsp ground cinnamon
- 3 tbsp maple syrup
OTHER INGREDIENTS:
- 1 tsp orange zest
- 2 cups pecan halves
- 1 cup dried cranberries
- 2 tbsp maple syrup
- 1 tbsp orange juice
INGREDIENT NOTES:
BRUSSELS SPROUTS:
- They form the main vegetable base of the dish and add an earthy flavor that balances the sweetness of the maple syrup and cranberries.
OLIVE OIL:
- It coats the sprouts and butternut squash perfectly before roasting. Olive oil browns the vegetables and keeps them from sticking to the sheet.
BUTTERNUT SQUASH:
- This squash brings a naturally sweet taste and tender texture to the dish. It gives the meal a beautiful golden-orange color.
MAPLE SYRUP:
- We use this syrup to add natural sweetness to the butternut squash and pecans. It creates the delicious glaze and preserves the earthy taste of the Brussels sprouts.
INSTRUCTIONS:
ROAST THE BRUSSELS SPROUTS AND BUTTERNUT SQUASH:
- First, warm the oven to 400°F and cover the sheet pan, then grease lightly with olive oil.
- Remove the ends of the sprouts and yellow leaves, then slice them in half.
- Include the sprouts in the bowl and toss with olive oil and salt, then put them on the sheet.
- Roast them for 25 minutes, then turn them over in the last ten minutes for better browning.
- Peel the butternut squash, then remove its seeds and cut it into 1-inch cubes.
- Toss the cubes with olive oil, maple syrup, and cinnamon in the bowl.
- Spread a single layer of squash in the lined sheet and roast for 25 minutes.
ROAST THE PECANS AND ASSEMBLE:
- Set the oven to 350°F and cover the sheet with baking paper.
- Spread a single layer of pecan halves on the sheet and toast for five minutes.
- Include the roasted Brussels sprouts and roasted butternut squash in the large bowl.
- Mix toasted pecans and dried cranberries, and drizzle maple syrup on top.
- Toss them with the orange zest and juice, then add to the dish and serve warm.
TIPS:
- We have to make the same size of vegetables so they get roast in equal time.
- Don’t add lots of vegetables in one pan or they will not get roasted well.
- Properly toast the pecans or they will get burn.
STORAGE INFORMATION:
FRIDGE:
- Include the roasted vegetables in a closed vessel and store for four days.
FREEZER:
- Add this dish in the vessel and freeze for 2 months.
FAQs:
Can I prepare this dish earlier?
- Yes, you can roast the sprouts and squash one day in advance, and then assemble before serving.
Do frozen Brussels sprouts work well for this recipe?
- Yes, we would easily include the frozen Brussels Sprouts but properly defrost and remove all the moisture.
How to make this dish nut-free?
- You may add pumpkin seeds instead to make the nut-free dish.
Are fresh cranberries good to include?
- Yes, you may utilize fresh cranberries to make it tangier.
NUTRITIONAL INFORMATION:
Calories: 380 kcal
Net carbs: 34 g
Iron: 2.2 mg
Total carbs: 43 g
Vitamin A: 14,500 IU
Fiber: 9 g
Calcium: 75 mg
Protein: 5 g
Sodium: 150 mg
Potassium: 650 mg
