I absolutely love Brussels sprouts and could eat them any time of the year. Just like cranberry sauce! We had this lovely dish at the Chautauqua Dining Hall near the beautiful hiking trail of the same name here in Boulder. Our waiter said he never liked Brussels sprouts until he tried this dish. So mind you, this dish is delish! Warm, hearty, with some crispy edges (my favorite), taking on the flavor of its dressing…
This dish is easy, quick and makes for a great side dish to your Thanksgiving meal. And the dressing is a very simple one, using some natural sweetness from maple syrup, tang from lime, and some heat from the sriracha. If you don’t like things too spicy, just use a little less Sriracha until it suits your fancy.
Brussels Sprouts are sweet little cruciferous veggies that are low in fat, high in fiber, and are loaded with such beneficial vitamins, minerals, and antioxidants. They contain healthy omega 3 fatty acids, help maintain healthy blood sugar levels and help reduce inflammation. Super high in vitamin c, which helps absorb iron, warding off any infections, helps with tissue repair and keeps your immune system strong; high in vitamin K, a very important vitamin which is essential for optimal blood and bone health.
Roast them in the Winter, or grate them any time of the year to make fun slaw varieties.
I'd love to hear your feedback in the comments below for this Roasted Brussels Sprouts recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking