Brussels sprouts make for my favorite Thanksgiving side dish.
This year we’ve got this maple brussles sprouts salad that we’re featuring for our Thanksgiving dishes (there will be more coming!).
What we love about about this dish is the combination of sweet and savory that this recipe combines. It’s also got added protein due to the additional nuts we added into the recipe.
Brussels sprouts are also even better for you than you might think:
- fiber (good for digestion)
- isothiocyanate (antioxidants!)
- vitamin C (immune system, collagen in your skin)
- folate (brain health)
- they promote phase 1 liver detox enzyme production
… and they’re super tasty!
Enjoy this recipe!
Maple Brussels Sprouts Salad
- 5-6 cups brussels sprouts, cut in half with stems removed (~32 oz if using bagged kind)
- 2 Tbsp olive or avocado oil
- 2 Tbsp pure maple syrup, divided
- 1 cup pecans (whole or pieces will work)
- 1 cup pomegranate seeds or cranberries
- 1/4 tsp sea salt
- Dash cinnamon
- Preheat oven to 400 degrees & line a baking sheet with parchment paper.
- Toss sliced brussels sprouts with 1 Tbsp oil + 1 Tbsp maple syrup in a large bowl.
- Spread onto baking sheet with cut side down, and season with sea salt. Roast for 20-25 mins, or until slightly browned and crispy.
- Remove from oven and allow to cool for ~5 mins.
- Return to the large bowl and mix in the pecans & pomegranate seeds or cranberries.
- Drizzle with remaining 1 Tbsp of maple syrup and sprinkle with optional cinnamon if desired.
- Toss well. Enjoy! This dish can be served warm or cool.