Autumn might be my favorite time of the year. The leaves change from green to glorious red, yellow, and orange. The weather goes from hot to comfortably cool, and the farmers markets offer a whole new range of fall produce.
While most people get excited about pumpkin spice everything, what I look forward to the most is Brussels Sprouts. I know that might sound strange (blame my grandmother for turning me on to veggies as a kid) but sauteed Brussels sprouts with onions, garlic, and nuts is a recipe everyone should try, especially before they turn their noses up to these little gems.
This is one of my favorite easy vegan Thanksgiving recipes but it’s also great any cool fall day.
Vegan Pan-Roasted Brussels Sprouts
- 20 Brussels Sprouts (hard ends and discolored leaves removed, and cut in half)
- 1 White or Yellow Onion (thinly sliced)
- 3 Cloves of Garlic (thinly sliced)
- 1 Pinch Red Pepper Flakes
- 2 T Nuts*
- 1/4 Cup Water
- Olive Oil
- Add sprouts to the pan cut side down. Add water and a few pinches of salt. Cook on medium high for about 10 – 15 minutes, adding more water if necessary. See Note below.
- Remove Brussels sprouts from the pan and drain off any remaining water.
- Return saute pan to the stove and add 2 tablespoons of olive oil, onions, garlic, and red pepper flakes. Add a few pinches of salt. Reduce heat to medium low and saute until onions are golden brown and soft.
- Turn heat up to medium high and stir in Brussels sprouts. Let cook for 5 minutes, stir, and continue to cook until sprouts are browned. Add more olive oil if necessary.
- Add nuts, stir, and saute for three more minutes.
*Chopped Walnuts, Sunflower seeds, and Pumpkin Seeds are my Favorites
NOTE: Don’t over cook your Brussels sprouts. They should be tinder but still have a bite.