Oven Roasted Brussels Sprouts
Servings: 4
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
- 2 tbsp avocado oil
- 1 lb Brussels sprouts halved, about 8 cups
- 1 cup raw walnuts halves
- 1 tbsp maple syrup
- ⅛ tsp sea salt
- ⅛ tsp black pepper ground
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.
- Originally featured in my Simple Green Meals cookbook.
Nutrition
Calories: 316kcal, Carbohydrates: 18g, Protein: 8g, Fat: 26g, Saturated Fat: 3g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 8g, Sodium: 102mg, Potassium: 582mg, Fiber: 6g, Sugar: 6g, Vitamin A: 861IU, Vitamin C: 97mg, Calcium: 82mg, Iron: 2mg