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There are so many reasons why I think Brussels sprouts are the perfect Thanksgiving vegetable. Of course, they’re incredibly good for you. Not only are they very high in vitamin C and folic acid, they contain glucosinolates, powerful detoxifying compounds that may have cancer prevention benefits. And Brussels sprouts lend themselves especially well to vegan preparations – there's no need to serve these beauties drenched in butter. From a Thanksgiving cook’s perspective, Brussels sprouts are ideal because they can be made ahead of time and are delicious served at room temperature – especially when coated with a vinaigrette. Having side dishes done ahead of time is the secret to a stress-free Thanksgiving. Now, I know there are sprout haters out there – but I hope you’ll give them another shot with this recipe. Roasting brings out the sprouts’ sweetness, and the sherry-mustard vinaigrette makes for a sophisticated take on brussels sprouts. Slightly sweet, but with the distinctive tang of mustard and the depth of sherry vinegar. Delicious!

Roasted Brussels Sprouts With Sherry-Maple Vinaigrette [Vegan]

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Ingredients You Need for Roasted Brussels Sprouts With Sherry-Maple Vinaigrette [Vegan]

  • 2 pounds Brussels sprouts, trimmed
  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons finely minced shallot
  • 2-3 cloves garlic, minced
  • 2/3 cup aged sherry vinegar (quality of vinegar makes a difference here)
  • 1 teaspoon fresh thyme
  • 1 tablespoon Dijon mustard
  • 1 tablespoon coarse-ground Dijon mustard
  • 2 tablespoons agave nectar
  • Freshly ground black pepper to taste

How to Prepare Roasted Brussels Sprouts With Sherry-Maple Vinaigrette [Vegan]

  1. Preheat the oven to 400 degrees.
  2. Heat 1 tablespoon of the olive oil in a small skillet or saucepan. Add shallot and garlic and stir for 30 seconds.
  3. Stir in vinegar, thyme, mustard and agave. Simmer on medium heat until reduced by about half (about 4 minutes).
  4. Remove from heat and whisk in 2 tablespoons of olive oil. Season with pepper. Pour the dressing into a serving bowl.
  5. Toss the brussels sprouts with the  remaining tablespoon of olive oil and place on a large baking sheet. Roast the brussels sprouts until very dark and just tender, about 40 minutes.
  6. Toss with the vinaigrette and serve warm or at room temperature.
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  1. It\’s so funny – I clicked on a recipe for smoked pumpkin grits to find a recipe for grits with no pumpkin, and then this recipe for sherry-maple Brussels sprouts with no maple. Too bad, both dishes sound great, would be nice to have the recipe on the site.

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