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Raw Vegan Thanksgiving Dehydrated Brussel Sprouts

Raw Brussel Sprouts

Prep: 15 mins
Cook: 3 hours
Total: 3 hours
Servings: 4

Learn how to dehydrate brussel sprouts with a food dehydrator and make a terrific side dish for your Thanksgiving menu. These brussel sprouts have a great balance of pepper, herbs, and sweetness.

Author Raw Spark
by Raw Spark
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: Brussel Sprouts (4 Servings)
Needed Kitchenware: Dehydrator, mixing bowl
  • 5 cups brussel sprouts
  • ½ cup vegan honey
  • ¾ cup olive oil
  • 1 tsp aleppo pepper flakes
  • 1 tsp thyme
  • 1 tsp salt
  • 1 tsp ground black pepper
Recipe Directions

Directions

  • Cut all the brussel sprouts by cutting off the hard stem on each sprout and quarter each sprout.
  • Mix the sprouts with the other ingredients in a large mixing bowl thoroughly.
  • Put the brussel sprouts on a dehydrator tray and leave in the dehydrator at around 120° F for around 3 hours until crispy. Enjoy!
Notes

You can substitute the vegan honey with your favorite sweetener like maple syrup.

You can substitute the aleppo pepper with your favorite chili, like cayenne or chipotle.

Recipe video

Watch Video

Recipe nutrition

Nutritional Information

Yield: Brussel Sprouts
Servings: 4
Information per serving:
Energy: 510 kcal
Carbohydrate: 39 g
Protein: 3 g
Fiber: 3 g
Sugar: 34 g
Fat: 41 g
Monounsaturated Fat: 30 g
Polyunsatured Fat: 4.4 g
Omega-3: 0.4 g
Omega-6: 4 g
Saturated Fat: 5.6 g
Trans Fat: 0.1 g
Cholesterol: 0 mg
Choline: 13.7 mg 3% DV
Folate: 43.3 µg 10% DV
A: 562.5 IU 24% DV
B1: 0.1 mg 8% DV
B2: 0.1 mg 6% DV
B3: 0.5 mg 3% DV
B5: 0.2 mg 4% DV
B6: 0.2 mg 12% DV
B12: 0 mg 0% DV
C: 60.8 mg 81% DV
D: 0 IU 0% DV
E: 6.4 mg 42% DV
K: 149.9 µg 166% DV
Calcium: 35.3 mg 3% DV
Copper: 0.1 mg 6% DV
Iron: 2.8 mg 15% DV
Magnesium: 18.1 mg 5% DV
Manganese: 0.3 mg 17% DV
Phosphorus: 50.1 mg 7% DV
Potassium: 285.7 mg 6% DV
Selenium: 1.2 µg 2% DV
Sodium: 608 mg 40% DV
Zinc: 0.3 mg 3% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Dehydrated, raw brussel sprouts spread

How Do I Dehydrate Brussel Sprouts with a Food Dehydrator?

In this recipe we utilize brussel sprouts to create a flavorful, healthy side dish.

  • Cut all the brussel sprouts by cutting off the hard stem on each sprout and quarter each sprout.
  • Mix the sprouts with the other ingredients in a large mixing bowl thoroughly.
  • Put the brussel sprouts on a dehydrator tray and leave in the dehydrator at around 120° F for around 3 hours until crispy.

You Can Eat Raw Brussel Sprouts?

Absolutely! What a great way to lock in the nutrition found in brussel sprouts too. Usually, brussel sprouts are over-cooked, leading to mushy, burnt, or bitter sprouts. Using a dehydrator though, you can add the crispy texture you desire with no cooking, making sure the enzymes are still available in the sprouts. Brussel sprouts are extremely low in calories, high in vitamin C and high in vitamin K.

Raw Thanksgiving Brussel Sprouts

This is a terrific side dish to serve with your Thanksgiving meal. The sweetness of the vegan honey or maple syrup balance the spicy, salty, peppery flavor of the herbs and spices. Garnish with the herbs you used in the recipe and some cranberries. Enjoy!