Looking for an oil free, whole food plant based side to serve at Thanksgiving or whenever that Brussels Sprouts craving hits? Crunchy, sweet, and savory too! Here ya go.
1 pound fresh brussel sprouts, stem cut off and halved (quartered if large)
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1/4 cup water
salt and pepper to taste
3/4 cup dried cranberries
1/2 cup raw walnuts, halves or large pieces
juice from half an orange
Preheat oven to 425°F.
Placed halved or quartered Brussels Sprouts in to a large mixing bowl. In a small bowl, combine water, maple syrup, Dijon mustard, black pepper and salt. Pour this mixture over Brussels sprouts and stir until well coated.
Place coated Brussels sprouts on a parchment paper lined baking sheet.
Roast for 15 minutes or until golden brown and mostly tender.
Add walnuts. Return to oven and roast for another 5-10 minutes, watching carefully as the walnuts will burn if you keep them in too long.
Remove from oven. Add dried cranberries and squeeze the orange over the Brussels sprouts, cranberries and walnuts. Toss to combine again, and pour into desired serving platter. Serve immediately, and enjoy!