roasted Brussels sprouts
Ever buy the big stalks of brussels sprouts with the sprouts still attached? I’m partial to picking them up at Trader Joe’s this time of year. Most of the sprouts on these stalks are pretty small, so I don’t bother cutting them in half when I prep them. I don’t go crazy in my cooking with sugar, fat, and salt, but for this recipe they are all necessary. I made a lot of roasted Brussels sprouts that were OK but not great before I realized that a little sugar to balance their slight bitterness is just the thing. And enough salt. I don’t know quite how many sprouts will be on your stalk, so taste yours and make sure you have the right amount.
For a special touch (Thanksgiving?) you could pan or oven-toast your favorite nut or seed to add (hazelnut, walnut, pumpkin seed, or maybe chestnut). I’d do it separately from the Brussels sprouts for greater control and add them in at the end.
- 1½ # Brussels sprouts, removed from stalk, ends trimmed off.
- 2 Tbsp. maple syrup
- 2 Tbsp. extra virgin olive oil
- ¾ tsp. salt or to taste
- 2 Tbsp. balsamic vinegar
- Preheat oven to 375.
- Snap Brussels sprouts off the stalk and trim off the tough end where it connected to the stalk. I usually leave them whole unless they are quite big.
- Put in 9x13 baking pan.
- Mix in olive oil, maple syrup, and salt with the Brussels sprouts.
- Bake, stirring every ten minutes.
- Add the balsamic vinegar when the sprouts are almost done (I add it near the end so it will not stick to the pan as much).
- Small to medium sprouts take about 25 minutes total cooking time, so I add the balsamic vinegar at 20 minutes and let it brown on the sprouts for about five minutes before removing them from the oven and serving. If you are using large sprouts it may take longer to get to the almost-done stage.
- Between the maple syrup and the balsamic vinegar, the baking dish will need some soaking (you could line the pan with foil but we do not).
Related Posts:
roasted Brussels sprouts 
Sweet Potato, Cranberry, and Pecan Gratin A sweet potato, cranberry, and pecan dish for Thanksgiving, Christmas, or anytime during cranberry season.
Roasted Beets with Balsamic Vinegar and Olive Oil A simple but satisfying dish: roasted beets with extra-virgin olive oil, balsamic vinegar, and salt.
Maple Candied Pecans, the Oven Method Pecans roasted in the oven with maple sugar, salt and demerara sugar.
{ 11 comments… read them below or add one }
I’m thinking this will definitely be on our Thanksgiving menu…maybe with some walnuts and a few dried cranberries…. Mmmmm…. Have a great holiday!
Lori recently posted..Another Kitchen Print
Thank you Lori, enjoy your Thanksgiving cooking!
“Mix in olive oil, sugar, and salt with the Brussels sprouts.” There’s no sugar listed in the ingredients. Did you mean syrup?
Thank you! I’ve been roasting Brussels sprouts a long time, but never thought to add a touch of maple.
Yes, I did mean maple syrup, I’ll edit that. Thanks for giving me your feedback, I appreciate knowing where my recipe was confusing.
Oh, the maple sounds delicious with the Brussels sprouts!
yummychunklet recently posted..3-Day Suja Juice Cleanse: Final Day!
Thanks!
These sound so much better than the ones I had as a kid! My husband likes brussels sprouts, but I’ve never made them because I just keep remembering how much I hated them when I was younger. I may just have to give this recipe a try and see if it changes my mind about brussels sprouts!
I also want to wish you and your family a happy Thanksgiving! Hope you all have a fantastic holiday!
Tempie recently posted..Happy Thanksgiving 2013!
Yes, my husband had to go through Brussels sprouts rehab, too. My MIL, rest her soul, was of the old-fashioned cook ’em ’til they’re good and dead school of vegetable prep. Thanks for the holiday good wishes, same to you!
I can’t believe at one time I thought Brussels Sprouts were nasty. Now I absolutely love them anyway prepared. Adding maple syrup sounds heavenly!
Angela recently posted..Meal Planning: Week of December 1
It all depends how you cook them— and they are excellent caramelized in the maple syrup this way! Thanks for stopping by the old blog and leaving a comment!
I totally agree that Brusslies need some help, and a little fat, sugar and salt go a long way with that. I love the maple syrup approach to the sweet! I just made Brussels sprouts hash a couple nights ago and made caramelized onions with brown sugar for the sweet addition. Next time I’m using maple syrup. MUCH less processed 🙂
The Wimpy Vegetarian recently posted..Vegetable and Beef Pot Pies – and Cookbook Update!