It’s a bit of a mystery how Brussels sprouts became one of the go-to veggies on the Thanksgiving menu — after all, they likely originated in ancient Rome, not the early Americas. We’re thankful that they did, though, and because fall is their true growing season, making them as welcome at our national harvest celebration as the more traditional corn and squashes.
You may have remembered the awesome grilled veggie tacos we posted over the summer featuring fresh veggies and herbs all from my local Food Lion. Well this fall I’m excited to see the continued abundance of affordably priced, fresh, seasonal vegetables, fruits and herbs (with plenty of organic options) available at Food Lion. It got me inspired thinking about exciting new takes on traditional Thanksgiving sides, especially the Brussels sprouts!
It’s not as hard to see why these mini-cabbages became practically the candy of the vegetable world — somewhere along the way, someone figured out that roasting brings out their best. A full pan of these roasted beauties, with their warm, sweet flavor, will disappear quickly — they’re downright addictive!
For those who aren’t as crazy about kale as everyone else seems to be, Brussels sprouts, a cousin from the cruciferous vegetable family, is an appealing alternative. Packed with vitamins (especially K and C), minerals, antioxidants, and fiber, you’d do well to add them to your weekly repertoire all throughout the fall.
In this delectable dish, the Brussels sprouts are coated with a sweet apple cider glaze, with a hint of maple syrup and mustard. The optional pomegranate gives the dish a pop of color that’s really festive. This recipe makes a company-sized helping as a side dish. For everyday meals, it’s easy to cut the amount of all the ingredients in half.
Brussels sprouts are coated up in a sweet maple-cider glaze and roasted up to tender perfection to make this flavorful and festive fall side dish.
Ingredients
- 2 pounds Brussels sprouts
- 2 tablespoons olive oil
- 2 teaspoons cornstarch (or arrowroot)
- 1 cup fresh apple cider
- 2 tablespoons maple syrup
- 1 teaspoon yellow mustard
- Salt and freshly ground pepper to taste
- Seeds from 1/4 to 1/2 pomegranate, optional
Instructions
- Preheat the oven to 400º F.
- Trim the ends from the Brussels sprouts. Cut larger ones in half; leave small ones whole. Remove and discard any discolored leaves.
- Line a roasting pan with baking parchment. Arrange the Brussels sprouts in a single layer and drizzle the olive oil evenly over them. Place the roasting pan in the oven.
- Start the glaze at once. Dissolve the cornstarch in a little of the cider.
- Heat the cider in a small saucepan. When it comes to a gentle simmer, whisk in the dissolved cornstarch and cook just until thickened.
- Remove from the heat and whisk in the maple syrup and mustard.
- Remove the roasting pan from the oven and pour the glaze over the Brussels sprouts, stirring continually — the nooks and crevices will absorb more than you’d expect!
- Return the sprouts to the oven and continue to roast for 15 to 20 minutes longer, or until touched with brown spots here and there.
- Season with salt and pepper while still in the pan, then transfer to a serving dish.
- If using pomegranate seeds for garnish, scatter over the top. Serve at once, or cover and keep warm until needed.
Notes
Variations: These are great with no garnish at all, but if you’d like to use something in place of the pomegranate seeds, consider pepitas (shelled roasted pumpkin seeds), toasted slivered almonds, or golden raisins.
Check out more great Thanksgiving recipes on Food Lion’s Recipe page.
Leave a comment telling me what your favorite fresh take on a Thanksgiving recipe and you will be entered to win a $100 Food Lion Gift Card!
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22 Comments
S
November 7, 2016 at 11:56 amI love Brussels sprouts! Usually use bacon, brown sugar, and balsamic and roast them until they are extra crispy and buttery, this sounds good too!!
David
November 7, 2016 at 11:58 amGreen Beans with Peppers and Onion.
Rebecca
November 7, 2016 at 12:22 pmFirst: this recipe looks delicious, and I will have to try it this Thanksgiving.
Second: a similar dish with roasted brussel sprouts, butternut squash coated in maple syrup and cinnamon and then roasted, all tossed together with pecans and dried cranberries has become one of my Thanksgiving favorites.
Kathryn Edley
November 7, 2016 at 4:17 pmBourbon and maple glazed seeet potatoes
Jillyg
November 7, 2016 at 4:29 pmThis recipe sounds amazing!! My favorite that I make is a knock-off to the Sweet Potato Casserole from Ruth’s Chris……..side dish/dessert, it’s that flexible 🙂
Hannah Box
November 7, 2016 at 5:34 pmMy favorite is sweet potatoes with brown sugar and marshmallow topping <3
Leslie
November 7, 2016 at 5:46 pmMy favorite is Mashed Potatoes 🙂
Marlene Sorenson
November 7, 2016 at 6:39 pmGarlic mashed potatoes!! Preferably with skins 🙂
Zeb
November 8, 2016 at 10:38 amI love Brussels sprouts, but it’s not Thanksgiving without green bean casserole!
Tonya Atkinson
November 12, 2016 at 6:09 pmMy fresh take on collard greens is to use smoked turkey to season the greens instead of pork.
Tonya Atkinson
November 12, 2016 at 6:12 pmhttps://twitter.com/TonyaAtki/status/797577606652633088
Tabathia B
November 13, 2016 at 4:47 pmI liked the apple pie milkshake and another of my personal favs is bacon wrapped asparagus
tbarrettno1 at gmail dot com
Tabathia B
November 13, 2016 at 4:48 pmtweet https://twitter.com/ChelleB36/status/797917531117862912
tbarrettno1 at gmail dot com
Jessica To
November 13, 2016 at 7:49 pmWe like steamed carrots as a yummy side.
julie
November 14, 2016 at 1:20 pmwe love making cinnamon sweet mashed potatoes! It tastes amazing
julie
November 14, 2016 at 1:21 pmhttps://twitter.com/showstopper474/status/798229246753832961
angie lilly
November 23, 2016 at 9:45 amMy whole Thanksgiving meal is a fresh take because it is all vegetarian! The #1 thing is my Quorn Turk’y Roast. I make this faux meat in my cast iron dutch oven basted in EVOO and fresh rosemary, thyme, sage, & black pepper. It is SOOOO good!
angie lilly
November 23, 2016 at 9:45 amI tweeted here: https://twitter.com/MsTofuFairy/status/801435860398968832
donna
November 23, 2016 at 1:36 pmwe love sweet potato pie with lemon meringue crackers
donna
November 23, 2016 at 1:39 pmhttps://twitter.com/linjumimom/status/801494760611606528
Kelly D
November 23, 2016 at 6:09 pmI like to cook a wild rice dish instead of stuffing.
Kelly D
November 23, 2016 at 6:09 pmtweet
https://twitter.com/Kellydpa/status/801563332947963904