Thanksgiving Brussels Sprout Recipe

Brussels sprouts sweetened with Crimson Gold Apples or Persimmons

thanksgiving brussels sprout recipe

I am a huge fan of Brussels sprouts, savory or spicy. There are many recipes on the web right now, especially those made with protein fats like prosciutto or sausage. I recently started experimenting with a couple recipes that are delicious and suitable for my vegan / Vegetarian friends. Below are two variations of the same recipe, using fruit to add a sweet layer to the Brussels Sprouts.

The ingredients to sweeten your Brussels sprouts, crimson gold apples and persimons

The first uses a mini apple called the crimson gold that I picked up from the folks at Melissa’s Produce and the other recipe uses persimmons from my friend Beth’s backyard.  The persimmon has a slightly sweeter flavor profile and the apple version is slightly more aromatic. Both are delicious.

Ingredients

Thanksgiving Brussels Sprouts with Crimson Gold Apples  

• 3 Cups small Brussels sprouts (cut in half)
• 2 Cups Melissa’s Produce Crimson Gold Apples (mini apples) –  stemmed, seeded and quartered
• 3 Tablespoons dried cranberries
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon candied almonds (homemade or store bought)
• 1 Teaspoon garlic powder
• 1/4 Teaspoon kosher salt
• 1/4 Teaspoon coarse pepper

• 

  Thanksgiving Brussel Sprout Recipe Crimson Gold Apples Mise en place

Thanksgiving Brussels Sprouts with Persimmons 

• 3 Cups small Brussels sprouts (cut in half)
• 2 Cups  persimmons – Cut in 1/2 inch cubes
• 3 Tablespoons dried cranberries
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon candied almonds (homemade or store bought)
• 1 Teaspoon garlic powder
• 1/4 Teaspoon kosher salt
• 1/4 Teaspoon coarse pepper

Thanksgiving Persimmons with Brussels Sprouts Recipe mise en place

Method (same for both recipes)

1. Warm oven to 400 degree F
2. Arrange Brussels Sprouts  and fruit cut side down
3. Drizzle Brussels Sprouts and fruit with olive oil
4. Sprinkle with garlic, salt, pepper
5. Cook for 20 minutes or until the bottom of the Brussels sprouts are browned and external leaves are crispy
6. 5 minutes before the Brussels sprouts are ready, sprinkle the dried cranberries and candied almonds over the Brussels Sprouts and Fruit
7. Serve in a warm bowl
8. Note, if you desire a slightly more acidic flavor profile, splash a bit of balsamic vinegar to the finished dish

Thanksgiving Brussels Sprout recipe, sweetened with Crimson Gold Apples

Thanksgiving Brussels Sprout recipe, sweetened with persimmons

See my other recipes

Baked Apples with Goat Cheese

Hatch Chile Meatballs with Zesty Greek Sauce

Lamb Neck Tamales

See my recent restaurant Reviews

Bad Restaurant Practices at Tuscany Grill

The Blind Pig

Cronuts!

Where to find Cronuts in Orange County

Best Buffet in Las Vegas

Battle of the Las Vegas Buffets Bacchanal versus Wicked Spoon