Maple Roasted Brussels Sprouts

Roasted Brussels Sprouts

At a recent dinner party, I had the best brussels sprouts I’ve ever tasted. They were tender-yet-crisp and caramelized in spots, and the maple syrup beautifully countered the slight bitterness typical to brussels sprouts. Of course I begged the hostess for the recipe, and here it is – maple roasted brussels sprouts – so simple and easy to make, yet so, so good.

Roasted Brussels Sprouts
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Gluten-Free, Primal/Paleo, Vegan
Yield: 4 servings
  • 1 lb. fresh Brussels sprouts
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • ½ teaspoon kosher salt
  • ¼ teaspoon (10 grinds) black pepper
  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. Rinse the Brussels sprouts, remove the outer leaves as needed, cut off the stems and cut each sprout in half. Transfer to a large bowl and toss with the olive oil, maple, salt and pepper.
  3. Spread the Brussels sprouts on the prepared baking sheet. Roast 20 minutes, stir with a spatula, and continue roasting 10 more minutes, until tender and well-browned.
Nutrition Per Serving
Calories: 134; Fat: 7g; Carbohydrates: 17g; Sugar: 8g; Sodium: 320mg; Fiber: 4g; Protein: 4g

Maple Roasted Brussels Sprouts

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