Take your Brussels to a new level with a little bit of sweetness. Maple Roasted Brussels Sprouts can please kids and adults alike.
Oh Brussels sprouts! Dreaded by kids, loved by my dad, and trending on Pinterest boards.
My dad would always tried to feed me frozen and then steamed brussel sprouts. NAAAAAASTY YA’LL. So my first attempt at loving Brussels sprouts again was about 6 years ago. I undercooked them, so they were too hard. I backed off for another year or two, but now I love them.
My favorite way to cook these babies is in a hot oven, or broiler. I like them tender, but not squishy-slimy. I love adding a hint of sweetness because it takes away from their bitter edge, and the additional goodies you can add to this mixture are endless.
Brussels hater? Dare you to try just one more time. I’d love to know if you can change your mind, too!
Maple Roasted Brussels Sprouts
- 1 pound Brussels sprouts washed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons maple syrup
Preheat oven to 425 degrees F.
If using large Brussels sprouts, dice in half.
Place Brussels sprouts in a medium bowl and toss in 2 tablespoons of olive oil, seasoning with salt and pepper.
Place on a baking sheet and roast for 30-40 minutes.
Toss maple syrup on top and mix with optional toppings, if desired (see notes).
Dress it Up:
Add an additional flair of flavor by throwing in some cooked bacon bits, pecans, slivered almonds, peeled diced apples, or pomegranate arils right at serve time!