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 dried cranberries
  • ¼ pecans
  • 2 tablespoons shaved or shredded parmesan cheese
  • 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 the Wolf Convection Steam Oven to 375° on the Convection Steam Mode.
  2. Prepare the brussel sprouts by trimming the ends, cutting in half, and removing the outermost leaves that usually are a bit damaged.  Place in a bowl and toss with the oil, salt, and pepper.
  3. Spread the brussel sprouts on the perforated tray and cook for 10-15 minutes. For extra crispy brussels, cook for an additional 5-10 minutes.
  4. In a 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 the brussel sprouts are done cooking, combine with the pecans, dried cranberries, parmesan cheese, and thyme. Add the dressing to taste.
  6. Serve and enjoy!

Our recipe box to your inbox

Want to receive our recipes by email?

Sign up here:

Strawberry Rhubarb Pie

Every Appliance Comes with a Chef

Allow a Clarke Chef to answer your questions about recipes, appliance use and care.