Vegan Maple Dijon Brussels Sprout Skewers

The Vegan Maple Dijon Brussels Sprout Skewers are comforting and tasty. We made this dish with Brussels sprouts, olive oil, seasoning, maple syrup, apple cider vinegar, cranberries, walnuts, feta cheese, and pomegranate seeds. This contains 7 grams of protein and 235 calories per serving. These skewers are ready to serve in just 50 minutes. Store these Vegan Maple Dijon Brussels Sprout Skewers in the refrigerator for four days. You may serve this side dish with a lentil quinoa bowl, vegan mushroom roast, wild rice pilaf, crispy cauliflower bites, roasted vegetable salad, or sweet potato crostini.

STATS:

• Serving size: 1 serving
• Cooking time: 25 minutes
• Preparation time: 25 minutes
• Cuisine: American
• Total time: 50 minutes
• Course: Side Dish
• Calories: 235 kcal
• Serving: 6
• Diet: Vegan

EQUIPMENT:

• Large pot
• Baking paper
• Large mixing bowl
• Colander
• Whisk
• Wooden skewers
• Baking sheet
• Small bowl
• Pastry brush
• Large skillet
• Tongs

INGREDIENTS:

BRUSSELS SPROUT SKEWERS:

• 2 tbsp olive oil
• Half tsp kosher salt
• 1½ lb Brussels sprouts
• Quarter tsp black pepper
• 12 wooden skewers
• Half tsp smoked paprika

MAPLE-DIJON GLAZE:

• 1 tbsp apple cider vinegar
• Quarter cup maple syrup
• 1 tbsp olive oil
• 2 tbsp Dijon mustard
• Half tsp thyme leaves
• 1 minced garlic clove

CRANBERRY WALNUT TOPPING:

• ⅓ cup dried cranberries
• Quarter tsp sea salt
• ⅓ cup chopped walnuts
• One tbsp maple syrup

GARNISH:

• 2 tbsp crumbled vegan feta cheese
• One tbsp chopped parsley
• Fresh thyme leaves
• One tbsp pomegranate seeds

INGREDIENT NOTES:

APPLE CIDER VINEGAR:

• This vinegar adds acidity to the glaze and makes the taste bright. It maintains the sweetness of maple syrup as well. Include rice vinegar as a replacement.

BRUSSELS SPROUTS:

• They become richer and more delicious when roasted. We blanch them first to get the tender inside and crispy outside texture. Utilize broccoli florets as another choice.

DRIED CRANBERRIES:

• Cranberries give a chewy texture and a burst of sweet-tart taste in the recipe. They include a festive color to the dish. You may use chopped dried apricots as another option.

VEGAN FETA CHEESE:

• Feta cheese gives a creamy and salty contrast to the glaze and cranberries. Utilize vegan Parmesan if you are not using feta cheese.

POMEGRANATE SEEDS:

• These seeds give bright color and juicy texture to the dish. They provide a fresh contrast to the Brussels sprouts and crunchy walnuts. You may utilize fresh orange pieces as another idea.

INSTRUCTIONS:

1. First, soak the wooden skewers in water for 20 minutes and warm the oven to 425°F.
2. Boil the salted water in the pot then blanch the Brussels sprouts for three minutes and drain them.
3. Dry the sprouts properly then toss with salt, olive oil, black pepper, and paprika.
4. Thread 4-5 sprouts on the skewer and put them on the covered baking sheet.
5. Whisk maple syrup, Dijon mustard, garlic, apple cider vinegar, olive oil, and thyme in a small bowl.
6. Brush the Brussels sprouts with the glaze and roast them for 25 minutes.
7. Toast the walnuts in the dry skillet for 4 minutes, then cook the maple syrup and sea salt for one minute.
8. Transfer the roasted skewers to the platter and drizzle the glaze over them.
9. Sprinkle toasted walnuts and cranberries on the skewers, then include vegan feta on top.
10. Lastly, include thyme, pomegranate seeds, and parsley on the Brussels sprouts and serve them warm.

SERVING SUGGESTIONS:

DINNER:

• Vegan Mushroom Wellington
• Garlic Mashed Potatoes
• Vegan Green Bean Casserole
• Cranberry Orange Sauce

MAIN:

• Maple Glazed Tofu
• Vegan Lentil Loaf
• Crispy Tofu Steaks
• Vegan Mushroom Roast

GRAIN SIDES:

• Wild Rice Pilaf
• Quinoa Herb Salad
• Brown Rice Pilaf
• Cranberry Rice

LUNCH:

• Harvest Grain Bowl
• Vegan Chickpea Salad
• Roasted Vegetable Salad
• Lentil Quinoa Bowl

PARTY & APPETIZER:

• Vegan Stuffed Mushrooms
• Crispy Cauliflower Bites
• Sweet Potato Crostini
• Vegan Spinach Artichoke Dip

TIPS:

• Dry the Brussels properly to make them properly brown while roasting.
• Turn the skewers halfway through cooking for better results.
• You should avoid crowding the pan and leave some space around the skewers.
• To get the best taste and texture, toast the walnuts carefully.

STORAGE INFORMATION:

FRIDGE:

• Store the Brussels sprout skewers for four days in a closed box.

FREEZER:

•  Freezing these skewers is not recommended. You may keep the roasted Brussels sprouts in the freezer for two months.

FAQs:

Can I prepare this dish without using skewers?

• Yes, you may roast the Brussels sprouts on the baking sheet without skewers.

How to make this recipe nut-free?

• You may replace the walnuts with sunflower seeds to get the desired version.

Should we prepare these skewers in the air-fryer?

• Yes, you may air-fry the Brussels sprouts at 375°F.

Can I make this dish earlier?

• Yes, you may blanch the Brussels sprouts and prepare the glaze many hours in advance.

Are frozen Brussels sprouts good to include in this recipe?

• Yes, but fresh Brussels sprouts give a better result and hold their shape perfectly in the oven.

NUTRITIONAL INFORMATION:

Calories: 235 kcal

Net carbs: 29 g

Iron: 2 mg

Total carbs: 34 g

Vitamin A: 850 IU

Fiber: 5 g

Calcium: 55 mg

Protein: 7 g

Sodium: 310 mg

Potassium: 490 mg