Curry Brussels Sprouts are roasted and drizzled with a sweet honey butter glaze for the perfect hit of sweet, spicy, and savory. This dish is perfect for the Thanksgiving or Christmas holiday, or an anytime fall/winter side! Easily made vegan!
| Paleo + gluten free + dairy free + vegan option |
This recipe is about to shake up your Thanksgiving sides!
We’re about to get REALLY creative with a classic fall side dish: Brussels sprouts.
Love ’em or hate ’em, this recipe is about to knock your socks off. (and everyone else around your table, too)
I’m of the opinion that if you add sweet + savory / spicy + butter, you’re bound to have a fantastic dish. And that goes for anything, not just sprouts.
So the typical Thanksgiving side looks something like this: potatoes, green bean casserole, bread, cranberry sauce, and maybe a salad if you’re lucky.
But not this year!
Let’s take sides to a whole new level with…
- Miso Honey Butter Squash (I used acorn, but kabocha would be FAB here)
- Kale, Squash, & Fig Salad with Maple Tahini
- Orange-Glazed Brussels Sprouts with Dates & Bacon
- Sourdough Cranberry Apple Walnut Stuffing
- Creamy Roasted Butternut Squash Hummus
Pretty sure all of those contain a sweet element, a savory element, and something a little salty. The BEST!!
Oh, and if you don’t have dessert lined up yet, you might wanna check out…
- Paleo Pumpkin Fudge Bites
- Vegan Pumpkin Date Caramels
- Paleo Dark Chocolate Pumpkin Pie Truffles
- Vegan Chai Spiced Pumpkin Layer Cake with Fresh Figs & Caramel (for a super fancy T-gives)
You’re on your own for the turkey! (insert laughing/crying emoji)
I guarantee these Sweet Curry Brussels Sprouts are going to be a MAJOR hit!
And there’s hardly any work involved.
- Roast up the sprouts with a drizzle of olive oil, salt, and pepper
- In a small saucepan, heat the butter, honey (or maple syrup), and organic curry powder; simmer until thick, only a few minutes
- Pour the glaze alllllll over those gorgeous sprouts and toss with dried cranberries
Ta-da! Side dish.
These sweet Honey Curry Brussels Sprouts aren’t just for the holidays either. Serve them alongside mashed/roasted squash or sweet potatoes with your choice of protein for a quick winter dinner. Or, better yet, serve them over brown rice with tofu like stir fry!
- This side is already Paleo and gluten free
- To make it vegan, simply use dairy-free butter and maple syrup in place of the honey
Now, I alsoooo have to recommend using a genuinely unsweetened dried fruit, like Graceland dried cranberries! They’re completely free of refined sugar and make the perfect compliment to roasted Brussels sprouts!
I’m getting so excited for Thanksgiving this year. The delicious, amazing food (nobody does it like Mom, no matter what age you are…), visiting with family, traveling across the state… plus we get to see our almost-6-month-old niece again! She’s growing up so incredibly fast already… and we’ll have another nephew right around Christmas day.
What are you thankful for this week?
Make sure to pin these Sweet Curry Brussels Sprouts!
An easy fall or winter side dish, perfect for Thanksgiving! Paleo, gluten free, and easily made vegan.
- 2 lbs. Brussels sprouts, ends trimmed, halved
- 1 1/2 Tbsp. olive oil
- 1 tsp. salt
- 1/4 tsp. pepper
- 3 Tbsp. grass-fed or dairy-free butter
- 3 Tbsp. honey or pure maple syrup
- 1 Tbsp. curry powder (more to taste)
- 1/2 c. dried cranberries
Preheat the oven to 425 and line two rimmed baking trays with parchment paper. Add the halved Brussels sprouts to a large bowl. Drizzle with olive oil and season with salt and pepper.
Roast the sprouts at 425 F for 30 minutes, tossing halfway through.
In a small saucepan, combine the butter, honey, and curry powder. Bring to a simmer and whisk constantly. When the mixture begins to thicken, simmer 1-2 more minutes, then remove from heat.
Pour the Brussels sprouts into a large bowl; toss with dried cranberries. Drizzle the honey curry glaze over top and toss to coat. Serve warm.
Nutrition information per serving:
Calories: 158 Protein: 4 g Carbs: 23 g Fat: 8 g Fiber: 5 g