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Belgian Tripel Butter Roasted Cranberries & Brussels Sprouts (V)

These turned out amazing! And it was super simple. Unfortunately, I did not use gluten free beer, but hey, not everyone at the table worries about gluten. It was a cranberry heavy Thanksgiving, sorry if you're not a fan.

Belgian Tripel Butter Roasted Cranberries & Brussels Sprouts (V)

Source: Craft Brewing | Serves: 4 | Time: 35 min

Changes: used vegan butter instead of real butter and agave nectar instead of honey


1 lb #BrusselsSprouts

1 cup fresh #cranberries

4 tbsp vegan butter

6 oz Belgian tripel ale

1 tbsp agave nectar plus more to drizzle over plated dish

Zest of one orange, zest at the time of serving

S&P, to taste


Rinse the Brussels sprouts and cranberries, trim the stems of and cut in half any larger Brussels sprouts.

Blanch the Brussels sprouts in a boiling pot of water with salt added (about 3 min), then remove and strain.

In a small sauce pan over medium high heat bring the Belgian triple to simmer and let reduce by half.

Turn the heat down to medium low and add the vegan butter. Stir a few times as it melts into the beer reduction.

Remove from heat and let cool off.

Turn the oven on to 425°F.

In a mixing bowl combine the cranberries and drained Brussels sprouts. Season with salt and pepper. Add the 1 tbsp of agave and the cooled off Belgian tripel butter. Mix well to evenly coat the cranberries and Brussels sprouts.

Use a slotted spoon to transfer mixture and spread over a large parchment paper lined baking sheet (or two quarter sheets) and roast for 20-25 minutes.

Serve on a shallow platter, drizzle with extra agave, sprinkle fresh orange zest and enjoy.

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