Many of us have unpleasant childhood memories of being forced to eat Brussels sprouts. Such a mindset is unfortunate because, cooked properly, this cruciferous vegetable is both tasty and nutritious. Many chefs are beginning to appreciate the flavor of the oft-maligned Brussels sprout, so the tide is slowly turning in its favor. Our delicious vegan, gluten-free recipe utilizes dried cranberries, orange zest and toasted hazelnuts to create a taste sensation. You’ll be proud to showcase this offering on your Thanksgiving table. It’s crunchy yet tender, with a hint of sweetness, and packed full of vitamins. The hazelnuts add a bit of protein to our elegant side dish. Yum!
Nothing is more festive than cranberries, yet we often don’t use these tart little fruits for anything except sauce. (We’re going to assume that you eschew canned cranberries entirely. If not, we don’t want to know about it). When you finish making your own sauce from scratch, you often have a lot of berries left over. What to do?
After Thanksgiving ended, we found ourselves in such a predicament. Fortunately, we discovered this recipe, and it saved the day. The addition of applesauce adds sweetness, moisture and density.