Cinnamon Glazed Brussels Sprouts
Autumn is here and with it, all the delicious cooler-weather produce. We just had persimmons for dessert last night and my oven has been hard at work roasting all kinds of root vegetables. While the weather out here in northern California remains in the 70s and 80s, nothing will stop me from ringing in my favorite fall season with dishes loaded with pumpkin, cloves, cocoa, nutmeg and cinnamon. I was born on Thanksgiving Day, after all. Autumn courses through my veins.
We love Brussels sprouts in our house. My go-to preparation is to toss them with a high-heat cooking oil, roast them until browned and crisp, then toss with olive oil and sprinkle with sea salt and freshly ground black pepper. But this time I wanted to give them an autumnal treatment and also treat the kids to a sweet twist on their nightly veggie. A cinnamon glaze sounded like the perfect solution.
This dish is simple and easy to prepare. Serve it alongside pasta or a hearty soup with a crusty bread. Or consider adding it to your Thanksgiving holiday spread!
Here’s what you’ll need:
- 1-pound bag of Brussels sprouts
- 3 tbsp vegan butter
- 3 tbsp brown sugar
- 2 tsp cinnamon
- dash of sea salt
- sprinkle of freshly ground black pepper
Wash and trim your sprouts and set your oven broiler to high.
In a small saucepan over low-medium heat, melt your butter then add the brown sugar and cinnamon. Whisk until combined and then pour the mixture over your sprouts, tossing to make sure they’re evenly coated.
Pour the coated sprouts into a cast iron skillet or onto a baking sheet in a single layer. Roast them on the high broil setting in your oven for 15-25 minutes, turning them periodically for an even cook. The length of time will depend on your individual oven so check on them regularly. They should be tender at the center, crisp on the edges and still boast a vibrant green color.
Pour your sprouts into a serving dish and season with salt and pepper, to taste. Serve immediately and enjoy!