Roasted Brussels Sprouts

Roasted Brussels Sprouts recipe using walnuts and maple syrup

You’re about to have the most delicious roasted Brussels sprouts… and there’s not going back from here. They are roasted to perfection, crispy, nut mushy, and packed with flavor.

Insanely addictive. 

( There, you’ve been warned. )

These tiny, cute little cabbages are roasted and tossed with a sweet maple syrup and are absolutely irresistible. Once upon a time this strange vegetable sent children (and adults!) running from the table out of fear. Now you’ll be making double or triple batches and popping these into your mouth like candy!

When it comes to Brussels sprouts, we’ve gotta address some common questions…

Brussel Sprouts or Brussels sprouts?

I grew up calling them “Brussel sprouts” (with no ‘s’ at the end), yet realized I had been mistaken thanks to Google. This vegetable is named after the Belgian city, Brussels… which explains why we capitalize and have an ‘s’ at the end. That’s your history/english lesson for the day.

Do I cut off the bottoms?

This is really up to you. If I buy them in a bag, they sometimes look a little splotchy moldy around the base. So yeah, I would cut that off. Yet other times the bottoms looks perfect and don’t need it. Plus, this hard bottom roasts up nicely!

If the leaves are splotchy with mold or mildew, just remove the outer layer of the leaves.

Mixing the walnuts and brussels sprouts together

How do I reduce the bitterness?

In the 80’s, Brussels sprouts were all about the microwave and Velveeta cheese… and I was one of the strange kids that actually enjoyed them. Yet they did have a bitter taste associated with them, which can be quite off putting.

When you make roasted Brussels sprouts with a natural sweetener like honey or maple syrup, you create a caramelized effect and the bitterness goes away.

Baking sheet with brussel sprouts

There have been times when I make this recipe and we sit on the driveway eating it right off the baking sheet for dinner. Yet it also makes a great side dish any time of the week, Thanksgiving feast side or as a veggie bowl topping.

Brussels sprouts are high in fiber, so don’t over eat since you’ll pay for it with stomach pains and a few trips to the bathroom.

This recipe is 100% plant-based and from my best selling recipe book, Simple Green Meals. It has hundreds of 5-star reviews on Amazon and packed with plant-powered recipes that make you look and feel your best.

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Roasted Brussels Sprouts recipe using walnuts and maple syrup

Roasted Brussels Sprouts

  • Author: Jen Hansard
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Plant-based

Description

Roasted brussels sprouts are my favorite vegetable of all time. It started as a kid when I would pretend they were Barbie doll sized cabbages and play with them. Over the years, I have come to prefer my sprouts blackened to perfection and tossed with walnuts and maple syrup.


Scale

Ingredients

  • 2 tablespoons avocado oil
  • 1 pound fresh Brussels sprouts (halved, about 8 cups)
  • 1 cup walnut halves
  • 1 tablespoon maple syrup
  • sea salt
  • black pepper

Instructions

  1. Preheat oven to 425°
  2. Line a baking sheet with parchment paper.
  3. Place the halved Brussels sprouts in a large bowl and toss with avocado oil, salt and pepper.
  4. Arrange on a single layer on a prepared baking sheet.
  5. Bake for 20 minutes, or until edges start to nicely blackened and the middle is turning golden and crispy. 
  6. Meanwhile, place the walnuts in a bowl and drizzle with the maple syrup.
  7. Toss until well coated and add to roasting brussel sprouts the last 3 minutes of cooking. 
  8. Remove from oven once walnuts are lightly caramelized and the sprouts are perfectly roasted.
  9. Let cool slightly before serving. 

Notes

This recipe is gluten free, vegan, dairy free and can be nut free if you skip the walnuts.

Keywords: roasted Brussel sprouts, Roasted brussels sprouts, brussel sprouts recipe,

If roasted Brussels sprouts have never really been “your thing”, I challenge you to try this recipe. We all need to be eating more vegetables and this is such a simple and tasty way to do that.

serving roasted brussels sprouts with a spoon
Tags: , , ,    /   Categories: Plant-Based Meals 

By: Jen Hansard | Updated: 10.9.2015 | COMMENTS: 18

COMMENTS
18

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  1. Valerie says:

    I’m confused!
    Comments mention olive oil, balsamic, Dijon, and Parmesan. Are they referring to another recipe?

    • SGS Rawkstar Jess says:

      Hi Valerie! I’m so sorry for the confusion. This recipe has changed slightly since it was first posted. The recipe shown above appears in Jen’s book, Simple Green Meals, and all the ingredients and directions have been updated to reflect that. It’s really a delicious dish, you should def try it! 🙂

  2. Dani says:

    I hated Brussels sprouts as a kid, but have been obsessed with them as an adult. This recipe was delicious!!!!! I make them in a cast iron skillet and it works wonderful. Def make them if you are on the fence.

  3. Shana says:

    I’ve made this recipe about 3x now, and every time, it’s a hit. Thank you for posting it…sooo delicious!

  4. Mark says:

    What could you substitute the maple syrup with? Honey?

  5. Argie says:

    Is the olive oil part of the coating, or do you put it on the parchment paper?

    • SGS Rawkstar says:

      Hi Argie,

      Great question! We’ll need to update our recipe. Add the olive oil along with the balsamic vinegar, maple syrup, and Dijon mustard. Thank you so much for pointing out this error.

  6. Rawkstar Ryan says:

    So what do you do with the olive oil?

    • SGS Rawkstar says:

      Hi Ryan,

      Great question! We’ll need to update our recipe. Add the olive oil along with the balsamic vinegar, maple syrup, and Dijon mustard. Thank you so much for pointing out this error.

  7. Irena says:

    Sounds delicious, I will definitely try them and leave feedback 🙂 thank you!

  8. Krista says:

    Have you guys tried this without the Parm? I’m wondering if it takes all the yummy away…

    • SGS Rawkstar says:

      Hi Krista,

      I’ve made this recipe with both Parmesan and without, and both are mighty tasty!!

      Cheers 🙂

  9. Joy says:

    This looks yummy! Putting it on this year’s Thanksgiving menu. Thanks for the recipe 🙂

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