Hummusapien

Maple Balsamic Roasted Brussels Sprouts

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Ohhhhhhh Brussels sprouts. Or is it Brussel sprouts?

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Whatever. It matters not. Aren’t they GORG? Ooooooohhh ahhhhhhhhhh caramelized to perfection.

I’ve been stuck in one of those ruts where I’m not feeling raw veggies so I have to stuff everything I make with a bunch of cooked ones. I’ve been all over roasted veggies lately, but since I’m stuffed myself silly with every variety of squash known to man, I’m moved on the other vegetables. Mostly these sprout buddies.

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Roasting brussels in a bit of oil and a hefty pinch of salt is heaven on it’s own; but roasting them with coconut oil, balsamic and real maple syrup is the most divine combination of sweet, savory goodness. These may just convert sprout haters. Ya, I said it.

P.S. I think these would be stupendous tossed with some toasted walnuts and dried cranberries (or even roasted fresh ones) for a festive little side dish. Yum-o.

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Snacking on roasted Brussels sprouts is totally normal and not at all weird, just to set the record straight. You may be a little stinky, but hey– you win some, you lose some.

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Maple Balsamic Roasted Brussels Sprouts

★★★★★ 4.8 from 4 reviews
  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 servings 1x
  • Category: Side Dish
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Description

These sweet and salty sprouts make the perfect side dish!

Scale

Ingredients

  • 1 lb Brussels sprouts, halved
  • 2 tbsp coconut oil, melted
  • 1 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • Pepper, to taste
  • Optional: toss with 1/2 cup toasted walnuts and 1/3 cup dried cranberries after cooking for a festive side dish.

Instructions

  1. Preheat oven to 375F.
  2. Slice off woody ends and slice sprouts in half. Place in a large bowl. Add the rest of the ingredients and toss to coat.
  3. Spread in an even layer cut-side down on a baking sheet.
  4. Bake for 25 minutes, stirring halfway through.

Maple Balsamic Brussels Sprouts

 

 

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Comments

  6. I just tried brussels <– pretty sure it's brussels lol, sprouts for the first time this year. I liked them, but I didn't roast them (used them in a recipe from Carrots N Cake) and I think I would like them better that way. I mean, add balsamic to anything and my ears perk up. Throw in maple and my eyes kind of bug out.

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  7. I have yet to make my first Brussels sprouts of the season, but I really should, because I have basically been living off squash lately, and it’s time for a different roasted veggie! Love the idea of roasting them with maple and balsamic – yum!

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  11. Oh, yes. Totally need to do this with the rest of my brussels sprouts! I made them last night by steaming a few minutes then sauteeing in coconut oil, lemon juice, garlic & some other veggies. Turned out so good but I am now so curious about maple balsamic :)

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  12. YUM- love the sweet and savory component of this recipe…so much that I’ll even risk the post-nommage bloat that I occasionally face with Brussels sprouts!!

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  17. O.M.G. I cooked these for dinner, and they are crazy delicious! This recipe makes me want to stay up all night thinking of reasons why I should cook this every day! Delicious :) Thank you for sharing! I also shared the recipe on my fb page, with a link to your recipe.

    Reply

  20. I made these for me and my boys one day for lunch with some jasmine rice. They practically licked the plates! My 4-year-old actually did his plate (a little bit) :)

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  24. Make these last night [071218] EALLY enjoyed the glazed flavor. I will up the Maple Syrup to at least 2 Tbsp [used 100% WI Maple Syrup and will up the Balsamic vinegar … personally I like a bit of a zing to the brussel sprouts. BTW … roasted these in our Holland Convection Grill = SUPER tasty.

    ★★★★

    Reply

  25. Would this work as well if I blanch boiled the sprouts whole and roasted then whole I wonder? They sound heavenly!

    ★★★★★

    Reply

Trackbacks

  19. […] I recently discovered the magic that is roasting your own beets when making this Sesame Beet and Goat Cheese Dip. I mean, I was OK with eating beets before but didn’t realize how GOOD they could be if you just roast them yourself. You don’t even need to season them with anything, and they don’t turn out like those mushy things in a can. You just need an oven, a pan, and water. I’ve been roasting veggies on the reg lately, partly due to the influence of Hummusapien (helloooo Maple Balsamic Roasted Brussels Sprouts)! […]

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