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 learned to love Oven Roasted Brussels Sprouts paired with Maple Walnuts and caramelized to perfection. It's like eating candy! I serve them for Thanksgiving and Christmas every year, and never have leftovers.
Equipment
oven
Ingredients
2tbspavocado oil
1lbBrussels sproutshalved, about 8 cups
1cupraw walnuts halves
1tbspmaple syrup
⅛tspsea salt
⅛tspblack pepperground
Instructions
Preheat oven to 425° and line a baking sheet with parchment paper.
Place the halved Brussels sprouts in a large bowl and toss well with avocado oil, salt and pepper.
Arrange in a single layer on the prepared baking sheet.
Bake for 20 minutes, or until edges start to nicely blacken and the middle turns golden and crispy.
Meanwhile, place the walnuts in a bowl and drizzle with maple syrup.
Toss until well coated and add to roasting Brussels 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.
Notes
Replace maple syrup with honey for a non-vegan version.
Swap avocado oil with olive or coconut oil.
No walnuts on hand? No problem! You can use pecans instead.
Store any leftovers in an air-tight container in the fridge and store for up to 5 days.