I’m happy to say that in the past few years, public opinion has really fallen in love with brussels sprouts. The once shunned veggie can now be found on trendy restaurant menus and donned up with bold marinades and flavor accents, crispy, caramelized leaves and tender to the bite. And today, I’m sharing an easy recipe for my Maple Roasted Brussels Sprouts, so that you can enjoy flavorful sprouts – in under thirty minutes – at home…
Maple Roasted Brussels Sprouts
My favorite flavor accent for brussels sprouts is maple. Something sweet to help caramelize those outer leaves and also bring some rich browned color to the outside of the sprout. Maple also helps soften the sprouts and contrasts well with the natural sprout-y flavor.
I add in some apple cider vinegar to bring some acid and the extra virgin olive oil adds depth and richness to the roast. Salt and pepper tone and sharpen all the flavors. And if you want another layer of flavor, sprinkle some vegan Parmesan on top for the last few minutes of baking. so good!
Easy Roasted Brussels Sprouts
This recipe is super easy and looks like you are a star chef with all those caramelizes edges, tones and texture. Like I said, brussels have become super trendy and serving these – with their bold pop of flavor – gives a huge payoff at the dinner table. You can easily whip this recipe up in 25 minutes. And the minimal ingredients make this an easy side side recipe. Perfect for adding a veggie to almost any meal.
Brussels sprouts are rich in antioxidants like vitamins A and C, folate and fiber. Brussels have a whole host of other health benefits.
Tips for Cooking Brussels Sprouts
- Be sure to dry them off well after rinsing so the water doesn’t interfere with the marinade.
- Short and hot. Roast at a high temp and watch them closely! You don’t want you sprouts to burn, but you do want rich color and tender texture. Ovens and sprout sizes will vary.
- Salt to taste – don’t forget to salt to taste to bring out the caramelized sweet flavors you may be adding.
- Other ways to cook brussels sprouts include: steaming, boiling or baking.
- Water bath trick! If you really want the cooked color of your brussels sprouts to pop, try using a “shocking” technique…. “Boil your veggie and then drain the hot water and transfer the veggie into an ice bath made of about 60% cold water and 40% ice. This will shock the veggies and stop all cooking. It also produces a bright vibrant color.” – I shared this for this snap pea salad recipe.
Maple Roasted Brussels Sprouts
- 12 oz brussels sprouts, halved or quartered
- 3 tablespoon extra virgin olive oil
- 3 tablespoon maple syrup
- 2 tablespoon apple cider vinegar
- salt and pepper, to taste
- 2-3 tablespoon vegan parmesan
- 1 tablespoon maple syrup
- Prep your sprouts by halving small sprouts and quartering large ones. Rinse sprouts (if you didn't already) and pat dry.
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Add your prepped brussels sprouts to a large bowl. Add in the maple, olive oil and vinegar. Toss well. Let the sprouts sit for 2-3 minutes to marinate a bit.
- Pour the sprouts onto the baking sheet, spread out to have a one-sprout layer. Pour any excess liquid over top the sprouts.
- Place the baking sheet into oven. Bake at 425 for 15 minutes. After fifteen minutes, pull out the oven rack and flip the sprouts around a bit. Sprinkle the salt and pepper to taste over top. Add the optional Parmesan and additional maple syrup at this time. Place the sheet back in the oven for another five minutes.
- Remove sprouts from oven. Let them rest on the baking sheet for a few minutes before transferring onto a serving platter. Serve warm!
- baking sheet
- large bowl