Hey there party people, it’s my last day of work today and I’m super excited! In a matter of hours we’ll be jumping on a plan to head south to Arizona for the week and being as it’s our first time going there, you can see why I’m a little pumped. We’ll be staying in Sedona but plan on travelling wherever our little rental will take us, so if you’ve been to the area or happen to live there and have some suggestions for vegan eats, hiking or sites to see, suggest away! Oh and I haven’t even told you the best part, I finally get to go to a Trader Joes, ERMAHGERD TRADER JRRS! Yeah, it’s kind of unnatural how excited I am about going to a grocery store, but I don’t even give a care because soon I’ll be basking in a giant heap of Peppermint Jo Joes. Just picture me Scroog McDuck style diving into a big pile of them.Since we have no reason to partake in a big holiday feed, this past weekend I decided to finally try out that Tofurky roast that’s been sitting in the freezer for the past two years. Seriously, two years, I’m surprised the poor thing wasn’t all freezer burnt to hell. I didn’t want to get too carried away with cooking, so I kept it simple by making a main and two sides. I’ve had a couple friends tell me that the Tofurky roast is pretty gross, so I went in expecting the worst. I tried to jazz it up by cooking it in a maple rosemary glaze based on the one at Meet the Shannons and I really liked it! I’m a fan of the Tofurky sausages anyway, and the taste and texture is pretty much the same as that, although the stuffing is pretty meh. To go alongside my roast I mashed up some sweet potatoes with some spices and fresh rosemary and made my favorite Brussels sprout recipe.Ok, so I know there are a lot of Brussels sprout haters out there, (ya darn weirdos) but I luuuurve them, and it wasn’t until I roasted them that I found the true magic of those little green buggers. I grew up eating my fair share of boiled Brussels sprouts (gag!), oh man, those things were nasty, but roasted, oh my, roasting is the way to go. I think the origin of this recipe came from another blog but I’m having trouble finding it since there appears to be a million maple roasted sprout recipes on the interwebs, if I manage to find it I’ll update with the link. I’ve added a few different ingredients to mine to make it all spiffy, like some thinly sliced shallots, roasted hazelnuts and fresh cranberries, yeah, I went there, dried cranberries? Pfft, who needs em. The Brussels sprouts caramelize beautifully in that sticky maple syrup and with every bite you get a bite of sweet, a bit of savory, a bit of tartness and some crunch from the hazelnuts.So there you have it, Brussels sprouts that taste amazing, and surprisingly nothing like Brussels sprouts. If you still happen to be looking for a side dish for your holiday hoopla, give these a go. I can’t guarantee that you’ll magically convert all those sprout haters, but hey, you never know unless you try.
Are you cooking a big holiday dinner this year? What’s your favorite way to eat Brussels sprouts?
MAPLE ROASTED BRUSSELS SPROUTS WITH FRESH CRANBERRIES & HAZELNUTS
The way brussels sprouts were meant to be eaten. Beautifully roasted brussels sprouts coated in a maple syrup glaze with tart fresh cranberries and crunchy hazelnuts. Makes for a delicious side for your holiday meal.
- 1/2 shallots, sliced
- 3/4 cup fresh cranberries
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons maple syrup
- 1/2 cup toasted & peeled hazelnuts, coarsely chopped
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Remove any yellow or brown outer leaves, cut off the stems, and slice in half.
- In a large bowl, toss together the Brussels sprouts, shallots, cranberries, olive oil, salt, and pepper until evenly coated. Evenly spread them onto the prepared baking sheet and bake for 20 minutes.
- Give the Brussels sprouts a stir and roast for 20 minutes more, remove from the oven and stir in the maple syrup.
- Continue to roast the Brussels sprouts for about 10 to 15 more minutes, or until they are fork tender.
- Toss the roasted Brussels sprouts with the hazelnuts and serve warm.