Orange maple glazed pan-roasted brussel sprouts (vegan)

Orange maple glazed pan-roasted brussel sprouts (vegan)

Bringing you this red and green Brussel sprouts side just in time for the holidays! This side is super simple to make and a perfect compliment to your holiday dinner!  Not to mention it will please the vegans, paleos, and gluten-frees at your table, as well!

 

Have you been doing a lot of baking this holiday season? Every Sunday, my Swedish hubs and I have been celebrating The Advent, where we light a candle, sing a song, and usually bake some gingerbread cookies, lussebullar (saffron buns), or any holiday cookie. Lately been obsessed with Baker By Nature’s PB Cup Cookies.  It’s been super fun to participate in Swedish traditions. We’ve never done them together before and since we haven’t been traveling a ton, it’s great to have a little bit of Sweden at home together. We’ve even gotten to go to a glogg fest, where we ate more gingersnaps, lussebullar, and drank mulled wine.

What traditions are you up to this year? Any new traditions you’re starting?

Some photos of Lussebullar!

Swedish gingersnaps are a bit thinner than traditional ones and don’t use icing.

Now on to the savory!

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Pan roasted brussel sprouts + orange balsamic glaze

Super simple brussel sprout side dish with all of the seasonal winter flavors!
Course Side Dish
Cuisine Holiday
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • 1 lb brussel sprouts
  • 2 tbsp cooking oil avocado, coconut, or olive
  • 1/4 c freshly squeezed orange juice from navel orange
  • 1 tbsp balsamic vinegar
  • 2 tsp maple syrup
  • 1 clove garlic minced
  • S + P to taste
  • pinch of chili flakes optional
  • 1/2 c hazelnuts roughly chopped
  • 1/4 c unsweetened coconut chips
  • 2-3 tbsp pomegranate arils

Instructions

  1. Trim the ends of the brussel sprouts by cutting off the white part. Save any of the outer leaves to toss in the skillet. Cut the brussel sprouts in half.
  2. In a large skillet, heat cooking oil over medium heat. Toss in the brussel sprouts so cut side is face down. Cover and allow to cook for 3-4 minutes.
  3. Meanwhile, whisk together the orange juice, maple syrup, vinegar, garlic, S & P, and chili flakes (if using) in a small bowl.
  4. Pour the glaze into the skillet and stir the brussels around in the glaze. Allow to cook for 2-3 minutes, when the glaze starts to thicken. Toss in the chopped hazelnuts, coconut chips, and pomegranate and remove from heat.
  5. Serve! 

Recipe Notes

You may have to cook this in two turns depending on the size of your skillet. In that case, make sure to use only half of the orange glaze for the first turn to leave half for the second.