Fall Brussel Sprouts

Ditch the green beans this Thanksgiving and wow your guest with these vibrant brussel sprouts made in the Wolf Convection Steam Oven.

PREP TIME: 15 Minutes
COOK TIME: 10-15 Minutes
YIELD: 4-6 servings


Brussel Sprouts

  • 2 pounds brussel sprouts
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • ¼ cup cranberry raisins
  • ¼ pecans
  • 2 tablespoons parmesan
  • 1 tablespoon fresh thyme


  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons red wine vinegar
  • ¾ cup olive oil
  • salt and pepper to taste

Method of Preparation

  1. Preheat your Wolf Convection Steam Oven to 375° on the Convection Steam Mode.
  2. Prepare your brussel sprouts by trimming the end, cutting them in half, and removing the outermost leaves that usually are a bit damaged. Make sure not to trim the ends too high or else they will fall apart. Toss them in oil, salt, and pepper.
  3. Spread the brussel sprouts on the perforated tray and cook for 10-15 minutes. If you want them extra crispy, toggle the steam off halfway through the cooking process by using your arrows to highlight the steam icon on the left, and click enter to make the checkmark disappear. No checkmark equates to no steam!
  4. In your Wolf Gourmet Blender, combine the honey, vinegars, mustard, and salt and pepper. Blend on low while drizzling the oil in. Blend on high for 10 seconds.
  5. Once your brussel sprouts are done cooking, combine them with pecans, cranberry raisins, parmesan, and thyme. Add the dressing to taste based on your preference.
  6. Serve and enjoy!

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