Here is a simple to make, enticing change-of-pace from ordinary preparations of Brussels sprouts. It’s a perfect addition to a vegan Thanksgiving dinner menu, so if you’re serving a crowd, double the recipe. Recipe contributed by Ricki Heller. Photos by Hannah Kaminsky.
- 1 pound brussels sprouts, trimmed and washed
- 1 large onion, ﬁnely chopped
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 to 2 tablespoons Dijon mustard
- 3 to 4 tablespoons good quality balsamic vinegar
- Salt and freshly ground pepper to taste
- Preheat the oven to 375 degrees F.
- Grease a casserole dish with olive oil, or olive oil cooking spray.
- Steam the brussels sprouts until just tender and still bright green.
- Meanwhile, in a skillet, sauté the onion and garlic in oil until onion is soft and translucent.
- Turn heat to very low, and stir in the mustard, vinegar, and salt and pepper. Stir to combine well. Add the brussels sprouts and stir to coat.
- Pour the mixture into a greased casserole dish Bake, uncovered, about 25 minutes, until the glaze is thick and sticks to the sprouts, which should be done but still a bit firm. Serve and enjoy
- Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
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