Thanksgiving Vegan Recipe: Maple Roasted Brussels Sprouts with Pomegranate

If you’ve had the opportunity to pop down to the Brooklyn Flea’s Smorgasburg then you may have had the exquisite privilege of trying Chickpea & Olive, an exclusively Vegan food stand. It is beyond delicious. They were kind enough to lend us one of their awesome recipes for Brussels Sprouts, check it out!


1 onion diced

2 pound Brussels sprouts cut in half (¼ if they are big)

Extra Virgin Olive Oil

Seeds of 1 pomegranate

EB buttery spread

3 tbsp maple syrup

1 lemon’s juice

Heat 3 tbsps olive oil a cast iron skillet on medium heat, until you see the first wisps of smoke. Add each Brussels sprout cut side down to the pan and allow them to char around the edges. Once they have browned you can give the pan a toss and scoot them over to one side of the pan. Now add the onions and cook them until they are starting to brown and have turned translucent. Season the pan with salt and black pepper. Add the maple syrup and toss the contents of the pan so that everything gets a generous coat, and lower the flame to low. Add a dab of buttery spread, a squeeze of lemon, and remove to a bowl. Finish by adding the pomegranate seeds and mix to combine.

Some other Chickpea & Olive delights:




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