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Looking for a simple and delicious vegan side for the holidays? Try these roasted brussels sprouts with spicy maple! They’re crunchy, perfectly seasoned, and addicting. Whether you make these for Thanksgiving, Friendsgiving or Christmas, your loved ones are going to be impressed with this recipe!
All about the Roasted Brussels Sprouts with Spicy Maple
- Perfect side dish for Thanksgiving and Christmas!
- Crunchy with the toasted walnuts + pomegranate seeds
- Easy to make
What you’ll need to make this perfect Thanksgiving & Christmas Side
- Brussels sprouts
- Olive oil
- Vegan butter
- Walnuts
- Natural maple syrup
- Lemon zest + juice
- Chilli flakes
- Salt + black pepper
- Pomegranate
How to make Oven Roasted Brussels Sprouts
Start by cutting the brussels sprouts in half, transfer onto a baking tray, drizzle over olive oil. Sprinkle with salt and black pepper, toss together until all the Brussels Sprouts are covered in olive oil and seasoning. Flip all the Brussels faced side down. Bake for 15 minutes, flip and bake for another 15 minutes.
While the Brussels Sprouts bake, in a small saucepan add vegan butter and walnuts, cook for under 1 minute or until the walnuts smell toasty. With a slotted spoon, transfer the walnuts onto a chopping board. Add maple syrup, lemon juice and chilli flakes into the saucepan with the remaining vegan butter. Cook together for 1-2 minutes.
Roughly chop up the walnuts.
Once the Brussels have roasted and look crispy, pour the chilli maple over them, toss and transfer onto a plate for serving. Top with the chopped walnuts, lemon zest and pomegranate.
Enjoy this perfect vegan side for Christmas or Thanksgiving!
Have you tried this Roasted Brussels Sprouts with Spicy Maple recipe?
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Ingredients
- 500 g brussels sprouts
- 1 1/2 tbsp olive oil
- salt + black pepper to taste
- 1 1/2 tbsp vegan butter
- 3–4 tbsp walnuts
- 1 tbsp maple syrup
- 1/2 tsp chilli flakes (or to taste)
- 1/2 tbsp lemon juice
- zest from half lemon
- 1/3 cup pomegranate seeds
Instructions
- Roasting Brussels: Pre-heat oven to 230°C/446°F Wash, trim and cut the Brussels Sprouts in half. Transfer into a baking tray, drizzle with olive oil, sprinkle with salt and black pepper. Toss together. flip the Brussels so they're all facing down. Bake for 15 minutes, flip, bake for another 10-15 minutes or until charred.
- Chilli Maple: Melt vegan butter in saucepan with walnuts, cook for under a minute. Using a slotted spoon, transfer the walnuts onto a chopping board. To the remaining vegan butter add maple syrup, chilli flakes, lemon juice. Cook over low heat for 1-2 minutes. Roughly chop up the walnuts.
- Assembly: Drizzle chilli maple over the roasted Brussels sprouts. Toss, then plate. Top with walnuts, pomegranate seeds and lemon zest!
- Enjoy warm!
Nutrition
- Calories: 150
