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Oven-Roasted Brussels Sprouts

HOW TO COOK BRUSSELS SPROUTS + TANGY RECIPE
 

Oven-Roasted Brussels Sprouts

Wintertime is the best time for Brussels sprouts! Why? The health benefits of these mini-cabbages are especially important this time of the year -- just half a cup contains 137% of your daily vitamin K and 81% of your vitamin C, plus you gain 2 grams of protein at only 28 calories and half a gram of fat!

This particular Brussels sprouts recipe serves six and can be served hot or cold; simply store in the fridge for up to three days for best results. Whether you want a fancy dish for Christmas Brussels or a simple weekday dinner idea, this vegan, maple-glazed, oven-roasted version uses a simple combination of six sweet and savory ingredients. The crunchy hazelnuts make this side dish super-satisfying, but you can use roasted pecans instead and/or add fresh pomegranate seeds or dried cranberries for additional sweetness.

For a full plant-based meal, combine these Brussels sprouts with a vegan pasta dish like my Vegan Puttanesca or something hearty like my Smashed Rosemary Potatoes. You can also top a simple salad with leftover Brussels sprouts and maple syrup for a filling lunchtime meal on the run!

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Allergens: Tree Nuts
  • Servings: 6

Ingredients

  • 5 cups Brussels sprouts (trimmed, cut in half)
  • 1/4 cup olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons maple syrup
  • 1/2 cup hazelnuts (toasted, coarsely chopped)

Instructions

  1. Preheat the oven to 400 degrees F.

  2. Line a 9x13 or larger baking sheet or pan with foil or parchment paper (I prefer parchment!).

  3. Boil water and blanch the sprouts by dropping them in boiling water for 1-2 minutes.

  4. Drain the sprouts and place them in a large bowl filled with ice and water to halt the cooking process.

  5. In a large bowl, toss sprouts, olive oil, salt, and pepper until well combined. When all sprouts are coated in oil, spread onto a lined baking dish or sheet to roast.

  6. Roast for 30 minutes, stirring every 10-15 minutes with a spatula or a large spoon to ensure even browning.

  7. Add and stir in maple syrup, then continue to roast until tender (about 15 more minutes, so 45 minutes total roasting time).

  8. Toss with hazelnuts or roasted pecans, pomegranate seeds and/or dried cranberries and serve.

BON APPÉTIT!

Recipe Notes

Roasting anything with maple syrup leaves a sticky residue,  so make sure you line the baking sheet or pan with parchment paper!