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.
( 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.
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.
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.Print
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.
- 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
- Preheat oven to 425°
- Line a baking sheet with parchment paper.
- Place the halved Brussels sprouts in a large bowl and toss with avocado oil, salt and pepper.
- Arrange on a single layer on a prepared baking sheet.
- Bake for 20 minutes, or until edges start to nicely blackened and the middle is turning golden and crispy.
- Meanwhile, place the walnuts in a bowl and drizzle with the maple syrup.
- Toss until well coated and add to roasting brussel sprouts the last 3 minutes of cooking.
- Remove from oven once walnuts are lightly caramelized and the sprouts are perfectly roasted.
- Let cool slightly before serving.
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.
By: Jen Hansard | Updated: 10.9.2015 | COMMENTS: 18