Happy Thanksgiving Week!
I am doing my best to round up some of my favorite newer recipes for my client’s festive and healthy holiday meals! I have had so much excitement regarding this Brussels sprout recipe, I wanted to go ahead and post it.
I have never seen (healthy) Brussels sprouts disappear so quickly. The combination of their natural crunch and unique flavor profile, matched with the chewy, tart and sweet bite of the cranberries, all to contrast a refreshing and caramelized fennel, and dressed with the sweet and salty flavoring from the coconut aminos, is the perfect celebration of fall.
Roasted Brussels Sprouts with Dried Cranberries
- 1½ lb. Brussels sprouts, trimmed and halved
- 1 tbsp raw coconut aminos, or gluten-free tamari
- 1 small fennel bulb, thinly sliced
- 1 clove garlic, minced (1 tsp.), or 1/8 tsp granulated garlic
- ¼ cup coarsely chopped dried (fruit infused) cranberries (you can find these in the bulk section of Whole Foods Market).
- Salt to taste
Method:
Preheat oven to 400 degrees. Toss prepared Brussels sprouts and fennel with aminos, garlic, and 1/8 tsp Himalayan salt and black pepper. Place sprouts in a baking dish and bake for 25 minutes. Carefully remove from oven and stir in cranberries. Return to oven for 10-15 additional minutes, or until Brussels sprouts are golden brown/ crisp on the outside, and tender on the inside. Transfer to serving dish, or keep on warm in the oven until ready to enjoy.
Vegetable side dish at the table?
Check!
Oil-free? Check!
Gluten-free? Check! Check!
Vegan, wholesome, and simple?
Check, check, check!
Happy Thanksgiving to all, and to all a good night.
Diary of a Nutritionist 