Simple Skillet Cinnamon Brussels Sprouts with spicy pumpkin aioli! These brussels sprouts make a great side dish or fun party appetizer. Paleo, vegan and whole30-friendly.
Anyone else in the Midwest wondering when the fall weather is going to kick in? Don’t get me wrong, I LOVE summer and the blue skies and full trees… but it’s just getting weird now. Usually at this point in October we’ve at least had bouts of cooler temps mixed with warmer days. But it’s barely cooled down for more than one day at a time. And looking ahead at the forecast for the next 10 days, the daily temperatures still seem to be above average. It is very peculiar…
Oh do you know what happened to me last weekend? I got my first speeding ticket… YUP. I’ve actually only ever been pulled over three times in my 12 years of driving, and this was the only time I was pulled over for speeding. It was a stupid speed trap heading out of town approaching a country road. I was on my way to a wedding and knew I was going to fast as soon as I saw the cop car hiding out in his little bush. I know that speed trap well too, because I’m used to slowing down coming into town and notice the cop cars sitting in that same spot. Unfortunately I am not used to paying much attention heading OUT of town. It’s one of those spots that goes from 25-55 because you are approaching a country road. So naturally you start to accelerate and I was maybe accelerating a little too fast, a little too soon. *eyeroll*
I mean I can’t complain because I was totally at fault. I probably could have tried to act a little more naive and say that I was from out of town, and didn’t know the area and pull the “Oh my gosh I am so sorry I didn’t know I was speeding” card… possibly force waterworks. But I wasn’t about to mess up my makeup soooo…
AH WELL. You win some you lose some.
I think these Skillet Cinnamon Brussels Sprouts with spicy pumpkin aioli are definitely winning, though.
It has been forever since I’ve made some goooood brussels sprouts and when I finally saw them in the produce aisle at Meijer, I had to go all out here with a new recipe. These cinnamon brussels sprouts are simple, paleo, vegan and Whole30-friendly.
what you need
mayo (vegan or paleo)
sriracha (use homemade if doing a Whole30)
The brussels sprouts are tossed with oil and cinnamon and then get cooked in the stovetop on the skillet. I used my cast iron pan because I feel like it helps get the brussels sprouts more crispy. You can also roast the brussels sprouts at 375ºF for about 20-30 minutes, flipping halfway through.
While the sprouts are cooking you can make the pumpkin aioli – a simple blend of pumpkin purée, quality mayo and Sriracha sauce. It’s stupid simple but tastes amazing!
And then all thats left is to do a little dipping – when I dip you dip we dip.
- 1 lb brussels sprouts, washed, dried and trimmed
- 3 TBS avocado oil, divided
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
Spicy Pumpkin Aioli
- 3 TBS pumpkin puree (canned pumpkin)
- 3 TBS mayo* (paleo or vegan)
- 1 TBS sriracha**
- After brussels sprouts have been trimmed cut larger sprouts lengthwise, while leaving smaller ones whole. Toss in bowl with 2 tablespoons avocado oil and ground cinnamon, using hands to coat if necessary.
- Heat a large cast iron skillet over medium heat. Once the pan is hot add remaining avocado oil and coated cinnamon brussels sprouts in single layer.
- Cook brussels sprouts on one side, allowing them to sit for 3-4 minutes. Then toss and stir brussels sprouts to cook on other side, another 3-4 minutes.
- Lower heat if necessary and cook the brussels sprouts another 6-8 minutes, stirring occasionally, until sides are golden. Remove from heat and cover with lid.
- While the cooked brussels sprouts are resting in the pan make the spicy pumpkin aioli: simply mix together pumpkin puree, mayo and sriracha sauce until combined.
- Serve brussels sprouts with spicy pumpkin aioli and enjoy as an appetizer or great side dish!
Making this recipe? I would love to see it!
Tag @fitmittenkitchen and hashtag #fitmittenkitchen
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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