This is a recipe for Cranberry Raisin Brussels Sprouts that are gluten free and soy-free! This festive dish will be perfect for Thanksgiving, Christmas, or any winter holiday. These sprouts have a wonderful sweet/tart flavor combination with the cranberries and raisins. The sweetness of the fruit pairs nicely with the earthy taste of Brussels sprouts. You can also use dried cranberries if you don’t want to buy fresh ones just for this recipe – they work great too!
Before cooking, peel the outer leaves off of your Brussels sprouts. Cut them in half lengthwise and then slice across them to create thin slices that are about one inch long.
In a large saucepan or stock pot over high heat, add coconut oil and sliced Brussels Sprouts. Cook for three minutes until they start to turn bright green on top but not yet browning at all – you want your Brussels Sprouts with be just barely cooked through so they don’t get too mushy when cooking again later!
Add almond milk (or other type if desired), apple cider vinegar, maple syrup or agave nectar*, soy-free vegan butter* (such as Earth Balance) and salt*. Stir well since everything will have settled down somewhat.
Add raisins and cranberries, stirring to combine. Cook for two minutes more then turn off the heat but leave on the stovetop so it stays warm until you are ready to serve!
If desired, garnish with chopped walnuts or pecans before serving.
*Note: if using Earth Balance instead of vegan butter that is soy-free, add in additional salt as needed since each type will vary in sodium content – I would recommend starting out with about a teaspoon of salt or less at first just to see how much your specific brand needs. If none at all can be added without making them too salty (such as when baking), substitute peanut oil or vegetable oil instead of coconut oil to avoid this issue altogether.
Why should you try this recipe?
Health Benefits: With more than twice the fiber of any other major type of produce, Brussels sprouts are a nutritional powerhouse. One serving provides nearly one-third your daily requirement for vitamin C and K as well as modest amounts of minerals such as potassium, manganese, copper and phosphorus. They’re also packed with antioxidants like beta carotene and quercetin.
Tips: Add some sweetness by adding raisins or dried cranberries to this dish before roasting them in the oven! Also be sure to remove any leaves that will not get crispy when cooking; they can still taste good if you add them at the end but it’s just easier all around if you take care of those first!
How to get the most of this recipe?
This recipe is super easy and only takes about 20 minutes to make. The ingredients are very economical, so this dish can be made for a low-budget meal or as an appetizer at any gathering! This Brussels Sprouts dish tastes best when paired with turkey bacon and squash noodles. It has the perfect balance of sweet from the raisins, savory from the cranberries, tangy from the balsamic vinegar, and salty/savory from the turkey bacon.
There’s nothing better than using fresh produce in your cooking; it’s just not fair that they get eaten before we have time to cook them up like these delicious sprouts do here! We highly recommend you try this recipe out for yourself if you haven’t yet.
What tools will you need to make this?
-A cutting board and knife
-An ovenproof dish for roasting the sprouts (I used an 11×11 casserole dish)
-A large stockpot or Dutch oven with lid
-Olive oil, salt, pepper, cranberry sauce, raisins.
* Use a non-stick pan or cast iron skillet when cooking the Brussels Sprouts.
* When you cut up your sprouts, they will often pop and make tiny “popcorn” like sounds as they release their juices from being cooked. This is natural to happen! Don’t be alarmed if this happens – it’s just them releasing some of their juice that was locked inside before you chopped them up 😉