It’s the Friday before Thanksgiving week my friends and I’m heading out with reusable bags, a lovely thermos of warm tea and a heart full of inspiration. Here I come Trader Joe’s, Whole Foods, Jimbo’s and Lazy Acres; in search of your season’s best offerings. Before I get lost in my to-do list, I wanted to share a quick recipe for your Thanksgiving meal. My Holiday Brussels Sprouts are a crowd favorite in my house with their caramelized onion and garlic, crispy outer leaves and drizzle of homemade Orange Cranberry Vinaigrette.
This side-dish is one of my favorites because it works for any guest at your table. These Holiday Brussels Sprouts are vegan, gluten-free, paleo-friendly, corn-free, dairy-free, nut-free, soy-free and beautifully festive! You truly cannot go wrong freinds.
On your mark, get set, go!
Let’s all head out with our heads up and phones down, ready to smile and take on this meal!
PS: If you choose to make and share this recipe with your family and friends this Thanksgiving, please take a quick photo and post to your Instagram or Facebook. Remember to tag @GoofyFootFoods and #KrisKelly. Thank you! ENJOY!
- 2 pounds Brussel Sprouts (Equivalent to 2 bags of Trader Joe's Brussels)
- 1 Tablespoon extra-virgin olive oil, avocado oil or warmed coconut oil
- Plus: 1 Tablespoon coconut oil for caramelizing onion and garlic
- 1 Tablespoon balsamic vinegar
- 1 large yellow onion, thinly sliced
- 5 cloves garlic, thinly sliced
- sea salt and pepper to taste
- zest of one orange
- 1/4 - 1/2 cup pomegranate arils
- Juice of one whole orange
- 1 Tablespoon apple cider vinegar
- 1/4 cup fresh, organic cranberries
- 1 Tablespoon real maple syrup
- Pinch of Himalayan salt
- Fresh cracked pepper to taste
- Preheat oven to 375 degrees F.
- Prepare a sheet pan with parchment paper.
- Remove any discolored outer leaves.
- Rinse in cool water and pat dry.
- Remove tough part of the stem. Cut large Brussel sprouts in half. The smaller ones can remain whole if desired.
- Drizzle with 1 Tablespoon olive oil, avocado oil or warmed coconut oil (you choose your favorite oil) and 1 Tablespoon balsamic vinegar.
- Sprinkle with a large pinch of sea salt and fresh cracked pepper. Toss to coat.
- Lay Brussels sprouts out evenly on prepared parchment-lined pan.
- Place in oven for 25-35 minutes. Check half-way through cooking time and remove any crispy outer leaves that have turned dark brown. If you can resist eating these crispy delights, set aside to include in the finished dish.
- Brussels are ready when slightly fork tender. The larger pieces may need to remain in the oven for a little longer.
- Remove when finished and set aside.
- While your Brussels are cooking, caramelize the onion and garlic.
- Using a large skillet, over medium-high heat, add 1 Tablespoon coconut oil and slivered onions.
- The onions take about 8-10 minutes to fully caramelize. Make sure to stir frequently and turn down the heat if they begin to burn.
- You want slightly brown onion slivers in order for their natural sweetness to shine.
- During the last 2 minutes of cooking time, move the onions to one side of your pan and add the slivered garlic pieces. Watch the garlic closely as you do not want the garlic to burn.
- Cook about 1-2 minutes each side, making sure the slivers are cooked through and slightly browned. The garlic should be slightly crispy without a raw garlic bite.
- Using a large mixing bowl, combine roasted Brussels sprouts, crispy outer leaves and caramelized onion and garlic. Toss lightly to combine.
- Place on serving platter and sprinkle with pomegranate arils and orange zest.
- Serve warm.
- Optional: Orange Cranberry Vinaigrette is such a lovely addition to this dish. I typically serve on the side and allow guests to drizzle on top if desired.
- Using a high-speed blender like aVitamix, simply add the juice of 1 large orange, 1/4 cup fresh, organic cranberries, 1 Tablespoon apple cider vinegar, 1 Tablespoon real maple syrup, 1/4 cup raw hemp seeds and a pinch of both sea salt and cracked pepper.
- Whirl until nice and creamy.
- vegan, gluten-free, dairy-free, soy-free, paleo-friendly, nut-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.