These vegan charred Brussels sprouts are coated in a sweet-and-sour balsamic glaze with maple syrup, mustard, and Sriracha. The BEST way to make brussels sprouts for Thanksgiving!
- 2 pounds Brussels sprouts
- 2 tablespoons avocado oil or another neutral oil
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons whole grain mustard *(see note below)
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- About 1 tablespoon Sriracha, or other hot sauce of your choice (adjust to taste)
- 1/3 cup pomegranate seeds
- Preheat the oven to 425°F.
- Wash and pat the Brussels completely dry with a kitchen towel. Trim the bottoms and discard any outer leaves that look wilted/gross. Halve all the Brussels.
- Place the Brussels on a large rimmed baking sheet, drizzle with the oil, and season with salt and pepper. Toss to coat evenly. Arrange in a single layer (see note below) and roast until crispy and dark brown, 25 to 30 minutes, tossing once halfway through cooking.
- Meanwhile, in a large bowl, stir together the mustard, maple syrup, vinegar, and Sriracha.
- When the Brussels sprouts are done, transfer them to the bowl and gently toss to coat them in the glaze. Then transfer to a serving platter, sprinkle with pomegranate, and serve.
- Whole grain mustard is great here because it coats the Brussels with sporadic bits of slight crunch; it’s also milder than other mustards. If you can’t find it, use brown or Dijon mustard in a slightly smaller quantity.
- Do not overcrowd your baking dish – this is the single most important factor for getting the sprouts properly browned. If they’re crowded, they will steam and get mushy instead of getting crispy. If the Brussels don’t all fit in a single layer in your baking sheet, divide them among 2 baking dishes.
- Serving Size: 1/6 of the recipe
- Calories: 140
- Carbohydrates: 22.7 g
- Fiber: 5.9 g
- Protein: 5.2 g
Keywords: brussels sprouts, balsamic, thanksgiving, vegan, pomegranate