Ohhhhhhh Brussels sprouts. Or is it Brussel sprouts?
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.
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.
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.
- 1 lb Brussels sprouts, halved
- 2 tbsp coconut oil, melted
- 1 tbsp pure maple syrup
- 1 tbsp balsamic vinegar
- ½ tsp salt
- Pepper, to taste
- Optional: toss with ½ cup toasted walnuts and ⅓ cup dried cranberries after cooking for a festive side dish.
- Preheat oven to 375F.
- Slice off woody ends and slice sprouts in half. Place in a large bowl. Add the rest of the ingredients and toss to coat.
- Spread in an even layer cut-side down on a baking sheet.
- Bake for 25 minutes, stirring halfway through.