Sweet & Tangy Brown Sugar Brussels Sprouts with Craisins: A Gluten-Free, Vegan Delight

Hold on a moment! Before you scroll past, I know what you’re thinking: “BRUSSELS SPROUTS.” For many, those two words conjure up images of bitter, mushy, or simply unappetizing vegetables. But I urge you to reconsider. This isn’t just *another* Brussels sprouts recipe; it’s *the* gateway to falling in love with them. And honestly, a significant part of their irresistible charm in this dish comes from the perfect balance of sweet brown sugar and the delightful tang of craisins (dried cranberries).

Poor Brussels sprouts. How did this incredibly nutritious green vegetable acquire such a terrible reputation? For a long time, their mere mention was enough to deter even the most adventurous eaters. To be perfectly candid, I don’t recall ever trying Brussels sprouts until I was well into adulthood. The folklore surrounding them was enough to scare me away. However, as I embarked on my journey to create allergy-friendly meals for my family, and particularly when I discovered how incredibly nutritious they are and that they were one of the few green vegetables my son could safely eat, I knew I had to find a way to make them not just tolerable, but truly enjoyable.

That’s where the magic combination of brown sugar and craisins came into play. This recipe transforms the humble Brussels sprout into a dish so flavorful and appealing, you’ll forget you’re even eating a vegetable many once scorned.

It’s quite remarkable, isn’t it, how becoming a parent can fundamentally change your relationship with food? Things you might have avoided for years suddenly become priorities for the sake of your children’s nutrition. For instance, I’m not particularly fond of fish, yet I make a conscious effort to include it regularly in our family meals. While sometimes it feels like my kids are constantly challenging my culinary boundaries, they’re often pushing me towards healthier, more diverse eating habits, perhaps even adding years to my life by encouraging such choices.

This Sweet and Tangy Brown Sugar Brussels Sprouts recipe is incredibly versatile. It pairs wonderfully with a variety of main courses. I especially love serving these alongside my apricot glazed ginger pork chops, where the sweet and savory notes complement each other beautifully. They also make a fantastic addition to any holiday table, brightening up your spread with their vibrant color and unique flavor. Can you believe Easter is already just around the corner? These Brussels sprouts are perfect for that festive occasion!

I genuinely hope this recipe serves as your introduction to a delicious relationship with Brussels sprouts. Consider it your ultimate gateway recipe into a world where this often-misunderstood vegetable takes center stage, bursting with flavor. Beyond its delightful taste, it’s always beneficial to have another reliable gluten-free and vegan side dish up your sleeve, helping you keep mealtime exciting and accommodating for various dietary needs. This recipe is not just delicious; it’s also remarkably allergy-friendly, being free from dairy, egg, soy, peanuts, and tree nuts, making it a safe choice for many families managing common food allergies.

Expanding Your Allergy-Friendly Side Dish Repertoire

Looking for more amazing gluten-free and vegan side dishes to complement your meals or for special occasions? We’ve got you covered with some of our absolute favorites that are sure to impress:

• Oven Roasted Garlic, Bacon & Brown Sugar Green Beans: A savory-sweet delight that brings together the best of fresh green beans with smoky bacon and aromatic garlic, all perfectly balanced with a touch of brown sugar. While the original includes bacon, it can easily be adapted for a vegan version by omitting it or using a plant-based alternative.
• Asparagus with Bacon and Red Onion Vinaigrette: This vibrant and elegant side dish showcases crisp asparagus spears tossed in a zesty red onion vinaigrette, with optional smoky bacon bits for an extra layer of flavor. A perfect addition to any spring meal.
• Slow Cooker Sweet Potato Casserole: A comforting and rich casserole that’s effortlessly made in your slow cooker, making it ideal for busy holidays or weeknight dinners. This version is entirely gluten-free, dairy-free, top 8 allergen-free, and vegan, proving that healthy can also be incredibly delicious and indulgent.
• Vegan Scalloped Potatoes: Creamy, cheesy (without any dairy!), and utterly satisfying. These scalloped potatoes are baked to perfection, offering a heartwarming side that’s free from gluten, dairy, egg, soy, peanuts, and tree nuts. It’s a classic comfort food made accessible for everyone.
• Instant Pot Dairy-Free Ranch Potato Salad: A quick and easy twist on a picnic favorite, prepared in the Instant Pot for convenience. This dairy-free ranch potato salad is tangy, creamy, and packed with flavor, making it perfect for BBQs, potlucks, or a simple family dinner.
• Instant Pot Mushroom Rice: A flavorful and aromatic rice dish, prepared swiftly in the Instant Pot. Earthy mushrooms elevate simple rice into a sophisticated side that complements a wide range of main courses.

These recipes, including our feature Brussels sprouts dish, are thoughtfully crafted to be delicious and inclusive, ensuring that everyone at your table can enjoy wholesome and flavorful meals, regardless of dietary restrictions.

Gluten Free Vegan Brown Sugar Brussels Sprouts with Craisins

Yield:
4 small side dish servings

Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

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

1. 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

While many Brussels sprout recipes opt for whole sprouts, I’ve found that cutting them into halves or thirds allows the brown sugar to coat them much more effectively, leading to a more evenly caramelized and flavorful result. Another option for those who prefer a finer texture is to quickly shred the Brussels sprouts in a food processor before cooking. However, for visual appeal and a pleasant texture, I personally prefer them simply cut in halves or thirds, showcasing their natural shape while maximizing surface area for that delightful sweet glaze.

Nutrition Information:

Yield: 5
Serving Size: 1

Amount Per Serving:
Calories: 91Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 43mgCarbohydrates: 16gFiber: 2gSugar: 11gProtein: 2g

This delightful and innovative recipe was originally inspired by the wonderful culinary creations at: One Lovely Life. We’ve taken that inspiration and adapted it to fit a gluten-free, vegan, and allergy-friendly lifestyle, ensuring that this delicious side dish can be enjoyed by even more people.