Anonymous wrote:Slice in half and roast in the oven at 425 with olive oil and sea salt.

Once roasted, toss with a little maple syrup (Grade A or B - the good stuff), dried cranberries and pecans.


- perfection.

This sounds good. I roast with olive oil, sea salt, and fresh ground pepper, then toss with balsamic once out of the oven.

Anonymous wrote:Slice in half and roast in the oven at 425 with olive oil and sea salt.

Once roasted, toss with a little maple syrup (Grade A or B - the good stuff), dried cranberries and pecans.


- perfection.

Agree. Minus the maple syrup. Just use evoo salt and pepper. That is perfection. It isnt broke, don’t fix. Thanksgiving spread has a lot going on already. I hate when good vegetables are ruined because people are always trying to “jazz” them up with dried fruit, nuts, cheese, syrup, etc.

If you want to jazz up simple roasted brussel sprouts without adding sweetness, I like to toss them in some lemon juice with the oil, salt, and pepper before roasting, and add some roasted pecans or walnuts and a little grated parmesan cheese to the finished sprouts.

I love all of these sprouts recipes: https://minimalistbaker.com/recipe-index/?fwp_ingredient=brussels-sprouts

400 degrees. Roasted with olive oil, salt pepper and garlic. Simple and so good.

Anonymous wrote:Slice in half and roast in the oven at 425 with olive oil and sea salt.

Once roasted, toss with a little maple syrup (Grade A or B - the good stuff), dried cranberries and pecans.


- perfection.

I do something similar, but I quarter them, and then when they are done, I mix them with a spoonful of high quality mustard (I like the TJ garlic aioli mustard, but grey poupon works also), and a small amount of maple syrup. I don't add cranberries or pecans becaase I think that makes the texture a little weird. I agree with other posters that you dont want to add too much maple syrup (and it needs to be the pure stuff) because you don't want candy. But the whole result is tangy/sweet/salty/umami so is very good.

I’d make this and leave off the cheese: https://www.loveandlemons.com/shaved-brussels-sprout-salad/

I love brussels sprouts, but I often find they need to be eaten immediately after prep. Your mileage may vary.
Nik Sharma's recipe in NYT cooking is very good - I suppose you could use a vegan yogurt in place of the labneh.

https://www.baltimoresun.com/food-drink/table-talkers/sns-nyt-crunchy-creamy-brussels-sprouts-20201114-hwdylzrcs5hitjest7pfy7gbum-story.html

Anonymous wrote:

Anonymous wrote:Slice in half and roast in the oven at 425 with olive oil and sea salt.

Once roasted, toss with a little maple syrup (Grade A or B - the good stuff), dried cranberries and pecans.


- perfection.

Only if you like your food sweet. I personally find this revolting, I hate it when peope add sweets to savories.

+1, I’m like this too and can’t abide sweet flavors in savory dishes. If you have a vegan at the table who may already be a bit restricted in what they can eat, please ask about this in advance if you’re planning to add fruit or maple syrup!

My favorite way to cook them is roasting at 425F with salt, pepper, olive oil, and any seasoning you like (lemon pepper works well for me). They’re delicious.

Anonymous wrote:Slice in half and roast in the oven at 425 with olive oil and sea salt.

Once roasted, toss with a little maple syrup (Grade A or B - the good stuff), dried cranberries and pecans.


- perfection.

Only if you like your food sweet. I personally find this revolting, I hate it when peope add sweets to savories.

I just slice them, toss them in a little EVOO and Everything But the Bagel and roast.

Slice in half and roast in the oven at 425 with olive oil and sea salt.

Once roasted, toss with a little maple syrup (Grade A or B - the good stuff), dried cranberries and pecans.


- perfection.

https://www.google.com/amp/s/www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2-1941953.amp

We love these, but they’re not impressive. Just yummy. They’re best right out of the oven though, so they might not work well for a meal where you have lots of different parts and some might be sitting for a bit.

Are you attached to Brussels sprouts? There might be other veggies that are impressive and work better at room temp. Maybe butternut or acorn squash?

This is my go to: https://www.seriouseats.com/roasted-brussels-sprouts-and-shallots-with-balsamic-vinegar-thanksgiving-recipe

Very straightforward and delicious.

Not vegan, but someone at Thanksgiving will be, and I need a great vegan brussels sprouts recipe that will wow everyone. Also, I have never cooked brussels sprouts before, so please help me