Cranberry Orange Brussels Sprouts

Cranberry Orange Brussels Sprouts

 

A sweet & tangy side perfect for your next fall meal. These cranberry orange Brussels sprouts feature two of your favorite fall ingredients!

 

A Festive Fall Side

As you all know Thanksgiving is coming up. It’s the time of year that is synonymous with meat. But in reality, the majority of the dishes that can be made for this cuisine heavy holiday are or can be made vegan.

Enter three delicious ingredients. The hearty Brussel sprouts, the tart and sweet cranberry, and toasted hazelnuts.  The combination of these three ingredients make a wonderful side that will accompany your main entrees beautifully. Yay Fall!

 

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Cranberry Orange Brussels sprouts on a white platter

Cranberry Orange Brussels Sprouts

  • Author: Meatless Makeovers
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

A sweet & tangy side perfect for your next fall meal. These cranberry orange Brussels sprouts feature two of your favorite fall ingredients!


Ingredients

Scale
  • 1 Quart Brussel Sprout (Peeled and Quartered)
  • 3 Tbsp Coconut Sugar
  • Juice and Zest of One Orange
  • 2-inches fresh Ginger, Grated
  • 1 Cup Water
  • 12 oz Fresh Cranberries
  • 1/2 Cup Toasted Hazelnuts

Instructions

  1. Wash and prepare all produce. Preheat the oven to 400.
  2. Spread the quartered brussel sprouts on a lightly greased baking sheet. Season with salt and pepper and toss to coat. Roast for 15-20 minutes.
  3. While the Brussel sprouts roast, make the cranberry sauce. In a large sauce pan, add the cranberries, sugar, orange juice, orange zest, ginger and water. Bring to a simmer for 10 minutes. Stir occasionally. Cranberries will start to pop and open. After 10 minutes remove from the heat and set aside. As the sauce cools it will begin to thicken.
  4. As the cranberries cool, toast the hazelnuts in a dry skillet over medium/high heat while shaking frequently for 3-5 minutes.
  5. Add the toasted hazelnuts to the Brussel sprout pan and roast for an additional 3-5 minutes.
  6. Next, add the cranberry sauce to the hot baking sheet containing the Brussel sprout and hazelnuts and stir to thoroughly combine.
  7. Serve warm. (However, it is just as delicious cold the following day for leftovers- yay Thanksgiving!)


Notes

  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Cranberry Orange Brussels Sprouts, Fall Side Dish Recipe, Vegan Fall Recipe

 

 

Ingredients for Cranberry Orange Brussels sprouts Juicing the orange into a saucepan with the fresh cranberries and orange zest

Toasting the hazelnuts in a skillet A baking sheet the the roasted Brussels sprouts and toasted hazelnuts

Cranberry Orange Brussels Sprouts on a white platter with ginger and orange in the background Cranberry Orange Brussels sprouts on a white platter

 



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