I absolutely love Brussels sprouts and could eat them any time of the year, so this Roasted Brussels Sprouts dish is perfectly delish. 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 (or date syrup for a Plantricious version), 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.
Have you checked out these Brussels sprout recipes:
- Tomato, Carrot, Brussels Sprouts Soup
- Kale and Brussels Sprouts Salad
- Brussels Sprouts with Raisins
- Butternut Squash, Brussels Sprouts, Apple Stuffing
Let’s talk about Brussels Sprouts
Brussels Sprouts are sweet little cruciferous veggies. They are low in fat, high in fiber, and are loaded with such beneficial vitamins, minerals, and antioxidants.
That’s just to start. Brussels sprouts also 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
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Roasted Brussels Sprouts
- 2 lbs organic brussels sprouts
- 4 Tbl lime juice or juice from about 2 limes
- 2 Tbl maple syrup *Use date syrup for a Plantricious version
- 1 Tbl Sriracha sauce
- Preheat over to 400 degrees.
- Wash and remove outer leaves from the brussels sprouts and cut in half.
- Steam in a small amount of water in a large pan for about 10 minutes to start the cooking process.
- Drain and remove from pan and place on a baking sheet covered with parchment paper. Salt & pepper.
- Bake for another 10-15 minutes until they are crisp tender and their outsides begin to brown.
- In the meantime, place the lime juice, maple syrup (or date syrup) and Sriracha sauce in a large bowl and stir.
- When the brussels sprouts are done, place them in the bowl and toss to distribute the dressing.
- Serve on a large platter.
Delicious and Easy
Hey Norma, so glad you enjoyed them!
This can also be made with frozen Brussels Sprouts. Thaw them and drain them well, then cut them in half. Continue on from Step 4. Because they have been blanched for freezing, there is no need to steam them and they are already cleaned and trimmed. I keep a couple bags in the freezer and we can have them more often. The dressing in this recipe is a winner.
I don’t think I’ve ever tried frozen Brussels sprouts. I love it… a great suggestion.