Ok, I’m just going to come out and say it–these Maple Roasted Brussels Sprouts will change your life. Oh my goodness, this recipe may produce the greatest disguised veggie of all time. Like holy brussels sprouts, Batman! Maybe a close second to sweet potato casserole! Don’t take my word for it, just make it! Now excuse me, I’m having a moment 😂
INGREDIENTS
- 1/2 cup Chopped Walnuts
- 1 lb Brussels Sprouts
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Maple Syrup
INSTRUCTIONS
Preheat the oven to 350 degrees. Place the walnuts in one layer on a rimmed baking sheet. Bake for 10 minutes, or until lightly browned and fragrant. Keep an eye on the nuts–they can burn quickly. Set aside.
Increase oven temperature to 375 degrees.
To prepare the brussels sprouts, cut off the stems, remove any yellow or brown outer leaves, and then cut the sprouts in half.
In a small bowl, toss the brussels sprouts with the olive oil, salt and pepper.
Transfer brussels sprouts to an 8 x 8 Pyrex dish (any oven safe pan works!)
Roast brussels sprouts for 30 minutes. Drizzle in the maple syrup, and carefully toss to coat. Cook for another 15 minutes.
Toss the brussels sprouts with the walnuts and serve. Seriously, best vegetable EVER! I hope you enjoy these are much as I do!
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Maple Roasted Brussels Sprouts
Ingredients
- 1/2 cup Chopped Walnuts
- 1 lb Brussels Sprouts
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Maple Syrup
Instructions
- Preheat oven to 350 degrees. Place the walnuts in one layer on a rimmed baking sheet. Bake for 10 minutes, or until lightly browned and fragrant. Keep an eye on them because nuts can burn quickly. Set aside.
- Turn oven temperature up to 375 degrees. To prepare the brussels sprouts, cut off the stems, remove any yellow or brown outer leaves, and then cut the sprouts in half.
- In a small bowl, toss the brussels sprouts with the olive oil, salt and pepper. Transfer brussels sprouts to an 8 x 8 Pyrex dish (any oven safe pan works!)
- Roast brussels sprouts for 30 minutes. Drizzle in the maple syrup, and carefully toss to coat. Cook for another 15 minutes.
- Toss the brussels sprouts with the walnuts and serve.
