At this time of year, I often get asked about what I eat over the holidays as I eat a plant-based diet. It always surprises me, because most of the traditional side dishes we eat can easily be made plant-based. Over the next few weeks I’ll be sharing recipes for the dishes that have been a bit hit with my family and friends – and are healthy as well.
Include the following dish in your Thanksgiving feast, and your friends and family will forget all notions of what brussels sprouts used to taste like. These sprouts are roasted at a high temperature to bring out the natural sugars and caramelize the edges. Brussel sprouts, in season now, are also a nutrient dense power-house. Health benefits of eating them include boosting your immune system and supporting with bone and brain health.
Maple Roasted Brussel Sprouts
Makes about 4 servings
1 lb. of brussels sprouts, stems trimmed and halved
1 tbsp coconut oil
1 tbsp maple syrup
Sea salt and black pepper to taste
Optional: 1/2 cup chopped pecans
Preheat oven to 400. Toss the sprouts, oil, salt and pepper. Put onto a foil-lined baking sheet. Roast for about 20-30 minutes, stirring a few times, until just starting to brown. Stir in the maple syrup and nuts if using. Roast for another 10 minutes – they will turn dark brown, caramelized and crispy.