Sweet but salty veg is my favourite and I especially love the mix of Maple syrup with the nutty flavours of Brussels sprouts!
I know sprouts have a bad reputation and they aren’t peoples favourite vegetable around but we can change that! They are really delicious if you know how to cook them well. I promise!
This is my go to when I’m making a Sunday roast or even on Christmas Day. It’s simple and it’s quick and while we have other, perhaps more exciting Brussels sprouts recipes on the blog, these are the all around easy pleaser!
These maple roasted Brussels sprouts are a great recipe starting point to making them yours, and for something a little extra, try adding some balsamic glaze to the finished product!
- 450g (approx 2lbs) Brussels sprouts
- 3tbsp Olive oil
- 3tbsp Maple syrup
- 2tbsp Lemon juice
- 1tsp Kosher salt
- 1 tsp Cracked black pepper
- 2tbsp Balsamic glaze
- Chopping tray
- Chopping knife
- Roasting tray
- Tin foil/parchment paper
- Preheat your oven to 200ºC/400ºF
- Wash your Brussels sprouts and remove the outer layer if it is at all loose.
Set aside Brussels sprouts to pat dry.
- One you have pat dried the Brussels sprouts, you want to cut the ends off.
Just the very end where it is hardened.
We often hear to cutt a cross ‘X’ at the bottom of our sprouts but this isn’t necessary and can actually leave the sprouts waterlogged if boiled.
- Cut the Brussels sprouts in half.
- Line your roasting tray with some foil or parchment paper if you want to and then spread your Brussels sprouts out onto the tray.
I like to put them cut side down as they crisp up nicely!
Alternatively, I try to mix their direction half and half.
- Drizzle the sprouts with 3tbsp olive oil along with some kosher salt and cracked black pepper.
- Cook the sprouts in the oven for 20 minutes.
- Mix together 2tbsp lemon juice and 3tbsp maple syrup.
The lemon juice pulls together and sharpens the maple flavour of the syrup without taking over.
- Remove Brussels sprouts from the oven and drizzle with the lemon juice and maple syrup mix.
- Place sprouts back in the oven to cook for 10 minutes.
- Remove your sprouts from the oven and season with a pinch of kosher salt and black pepper before serving.
Store in an airtight container, refrigerate and eat within 2-3 days.
Brussels sprouts can be reheated in the oven for approximately 5 minutes or in the microwave for around 30 seconds.