The Vegan Brussels Sprouts with Cranberry-Orange Glaze is healthy & tasty. It is prepared in 45 minutes, so it is good to prepare as a festive side dish or holiday treat. It contains Brussels sprouts, olive oil, seasoning, pecans, cranberries, orange juice, maple syrup, balsamic vinegar, orange zest, Dijon mustard, cinnamon, parsley, and dried cranberries. Vegan Brussels Sprouts with Cranberry-Orange Glaze is served with Vegan Mushroom Wellington, Vegan Lentil Loaf, Vegan Garlic Mashed Potatoes, roasted carrots, and Vegan Stuffing. We would easily store these Brussels sprouts in the fridge for four days or freeze them for up to 2 months, so we would easily make them in advance.
STATS:
- Total time: 45 minutes
- Calories: 190 kcal
- Serving size: 1 serving
- Cooking time: 30 minutes
- Diet: Vegan
- Serving: 6
- Cuisine: Mediterranean
- Preparation time: 15 minutes
- Course: Side Dish
EQUIPMENT:
- Large baking sheet
- Knife
- Cutting board
- Small saucepan
- Wooden spoon
- Baking paper
- Large mixing bowl
- Whisk
- Citrus zester
- Serving bowl
- Measuring spoons & cups
INGREDIENTS:
BRUSSELS SPROUTS:
- 1 1/2 lb halved Brussels sprouts
- 3 tbsp olive oil
- 1/3 cup chopped pecans
- 1 tsp garlic powder
- Half tsp smoked paprika
- Salt and black pepper, to taste
CRANBERRY-ORANGE GLAZE:
- 2 tbsp maple syrup
- One tbsp balsamic vinegar
- 1/3 cup fresh orange juice
- 1 tsp orange zest
- Half tsp Dijon mustard
- 1 pinch cinnamon
- Half cup cranberries
- 1 pinch salt
GARNISH:
- 1 tbsp chopped parsley
- Extra orange zest, as needed
- 2 tbsp dried cranberries
INGREDIENT NOTES:
BRUSSELS SPROUTS:
- Utilize the fresh Brussels sprouts as the main ingredient in this recipe, and they will provide a slightly sweet, earthy & nutty flavor. They will also provide a tender inside & crispy outside when roasted. We would also utilize broccoli florets or cauliflower instead if required.
OLIVE OIL:
- Include the olive oil to coat the Brussels sprouts before roasting. It will provide a smooth flavor and help them become golden brown & crispy. We would also utilize avocado oil or sunflower oil instead if required.
PECANS:
- Add the chopped pecans to provide a crunchy texture & nutty flavor to the finished dish. They will pair beautifully with the sweet cranberries & fresh orange glaze. We would also utilize chopped walnuts, almonds, pumpkin seeds, or sunflower seeds instead if required.
CRANBERRIES:
- Utilize the fresh or frozen cranberries to prepare the glaze, and they will provide a naturally tart & fruity flavor. They will also balance the sweetness of maple syrup & orange juice. We would also utilize fresh raspberries or chopped cherries instead if required.
INSTRUCTIONS:
- First, cover the sheet with baking paper & warm the oven to 425°F.
- Toss the halved Brussels sprouts with salt, olive oil, garlic powder, smoked paprika, and black pepper in the bowl.
- Spread a single layer of Brussels sprouts on the sheet and put them cut-side down.
- Bake the sprouts for 28 minutes, then include cranberries, orange juice, maple syrup, balsamic vinegar, orange zest, Dijon mustard, cinnamon, and salt in the saucepan.
- Simmer the saucepan on medium-low heat for ten minutes and mash some cooked cranberries.
- Put the roasted Brussels sprouts in the bowl and toss with the cranberry-orange glaze.
- Lastly, sprinkle chopped pecans, fresh parsley, extra orange zest, and dried cranberries, then serve.
SERVING SUGGESTIONS:
MAIN:
- Mushroom Wellington
- Lentil Loaf
- Stuffed Butternut Squash
- Shepherd’s Pie
- Chickpea Roast
POTATO SIDE:
- Vegan Garlic Mashed Potatoes
- Crispy Roasted Baby Potatoes
- Vegan Sweet Potato Casserole
- Rosemary Roasted Potatoes
- Vegan Potato Gratin
VEGETABLE SIDE:
- Vegan Roasted Carrots
- Garlic Green Beans
- Balsamic Roasted Cauliflower
- Vegan Creamed Spinach
- Maple Roasted Sweet Potatoes
RICE AND GRAIN:
- Vegan Wild Rice Pilaf
- Cranberry Quinoa Salad
- Vegan Mushroom Risotto
- Garlic Herb Couscous
- Brown Rice Pilaf
SIDE DISHES:
- Vegan Stuffing
- Vegan Green Bean Casserole
- Roasted Beet Salad
- Vegan Dinner Rolls
- Maple Glazed Carrots
TIPS:
- Add the fresh Brussels sprouts to get the best taste and texture in the dish.
- Dry the sprouts thoroughly, then season them to make them extra crispy.
- Adjust the sweetness of the cranberry-orange glaze by adding maple syrup.
- Pour the glaze over the Brussels sprouts right before serving so they stay crispy.
STORAGE INFORMATION:
FRIDGE:
- Cool the Brussels sprouts & store them in a closed vessel for four days.
FREEZER:
- Freeze the cooled Brussels sprouts for two months in the container.
FAQs:
Can I get this dish ready a day ahead?
- Yes, you can roast the Brussels sprouts and prepare the cranberry-orange glaze a day in advance.
Do frozen Brussels sprouts work well in this recipe?
- Yes, you can use frozen Brussels sprouts as long as they are fully thawed first.
How can I make this dish nut-free?
- You can leave the pecans out of this recipe or swap them for pumpkin seeds.
Should I leave out the fresh cranberries in the cranberry-orange glaze?
- Yes, you can substitute frozen cranberries or cranberry sauce for them.
How can I get the Brussels sprouts extra crispy?
- You should dry the Brussels sprouts thoroughly and keep the sheet uncrowded for better crispiness.
NUTRITIONAL INFORMATION:
Calories: 190 kcal
Net carbs: 16 g
Iron: 1.7 mg
Total carbs: 21 g
Vitamin A: 900 IU
Fiber: 5 g
Calcium: 45 mg
Protein: 5 g
Sodium: 140 mg
Potassium: 470 mg
