Wait, wait, wait! Don’t write this recipe off yet. I know you see the glaring words “BRUSSELS SPROUTS” and so you want to click away. But, know this: this is the one way I’ll eat Brussels sprouts. And, I’m sure a lot of that has to do with the brown sugar and tangy craisins added to the recipe.
Poor Brussels sprouts. How did this green vegetable get such a bad rep? To be honest, I don’t think I ever had them until I was an adult. Just the folklore of it scared me. Then, when I realized how nutritious they were, and that they were one of the few green vegetables my son could eat, I knew I had to find a way to enjoy them.
Out came the brown sugar and craisins.
Isn’t it funny how being a parent makes you such a better eater? I don’t really care for fish either, but I try to make sure we have it often for my kids. While sometimes I feel like they’re sucking the life out of me, they’re actually probably adding years to my life.
I love to have these with my apricot glazed ginger pork chops. And, I love them as part of my Easter dinner (can you believe that’s right around the corner already??).
I hope this recipe will help you start a relationship with Brussels sprouts too. This really is the gateway recipe to the Brussels sprouts world. Not to mention, it’s always great to have another gluten free vegan side dish recipe to help swap things up.
Need some more gluten free vegan side dishes? Here are some of our favorites:
- Oven roasted garlic, bacon & brown sugar green beans
- Asparagus with bacon and red onion vinaigrette
- Slow cooker sweet potato casserole
- Vegan scalloped potatoes
- Instant pot dairy free ranch potato salad
- Instant pot mushroom rice
Gluten Free Vegan Brown Sugar Brussels Sprouts with Craisins
A sweet tangy way to forget you're actually eating Brussels sprouts.
Ingredients
- 15-17 large brussels sprouts, washed and cut in halves or thirds
- 1 Tbsp olive oil
- 2 Tbsp brown sugar
- 1/4 cup craisins (also known as dried cranberries)
- pinch of salt
Instructions
- Prepare brussels sprouts by washing, removing any brown leaves, and trimming the stems. Heat the olive oil over medium high heat in a large pan. Add brussels sprouts and cook about 5 minutes, until bright green and tender. Add brown sugar and a pinch of salt and stir to coat. Finish by tossing in the craisins.
Notes
I know many Brussels sprouts recipes will use whole Brussels sprouts, but I find that this does not allow the brown sugar to coat it well enough. You can also toss the Brussels sprouts in the food processor and shred it before cooking. However, visually, I prefer them just cut in halves or thirds.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 91Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 43mgCarbohydrates: 16gFiber: 2gSugar: 11gProtein: 2g
Adapted from: One Lovely Life
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
Laura
My kids love the brussel sprouts with craisins and brown sugar. I make this recipe frequently as my two year old has severe food allergies and EoE. I cook his portion longer to soften it.
Megan Lavin
Wow! That is quite the compliment that even kids like these Brussels sprouts. Thank you for letting me know!
THarper
Is there an easy way to make this travel? Trying to find allergy friendly side dishes for Thanksgiving.
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Hi THarper! Thanks for stopping by. That’s a great question. I find Brussels Sprouts are best freshly cooked, so I’d have them washed, trimmed and cut and all of the ingredients ready to go, and just ask if you can saute them when you get to where you’re going. They’re so quick to cook, hopefully the host won’t mind.
Nestor Mcnertney
I m interested to try this, I ve never had the guts to try brussels sprouts before but they look like they might be a little less scary all cooked down and coated with vinegar
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Yes, do get up the guts–you’ll be pleasantly surprised. Thanks for stopping by 🙂
Brianna @Flippin' Delicious
I never like brussels sprouts until I had them with something sweet. I love the brown sugar and craisins!
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Yes, brown sugar hides a multitude of sins 🙂
Amanda
I’ll be honest…I have always been weary of brussel sprouts, but have recently started eating them raw in salads…perhaps with a bit of brown sugar and craisins, I could give them a try!
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I understand! Hopefully this will help you have a better relationship 🙂