Brussels Sprouts with Maple
This Maple Brussels Sprouts recipe is the simple veggie side dish your dinner table is missing. These nutty and sweet roasted brussels sprouts with maple syrup are tossed with tart dried cranberries, crunchy hazelnuts, piquant shallots and salty pecorino cheese for a deliciously flavorful kid-friendly dish.Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings
Equipment
- 1 Large Mixing Bowl (seasoning brussel sprouts)
- 1 Large Rimmed Baking Sheet (roasting brussels sprouts)
Ingredients
- 2 Pounds Brussels Sprouts – trimmed and cut in half if large in size
- 2 TBS Olive Oil
- scant ¼ tsp Cayenne Pepper
- ¾ tsp Sea Salt
- ¼ tsp Freshly Ground Pepper
- 3 TBS Pure Maple Syrup
- 1 small Shallot – peeled and finely diced
- ½ Cup Toasted Hazelnuts - chopped (sub: pecans or walnuts) (SEE NOTES)
- ½ Cup Dried Cranberries
- to taste Pecorino or Parmesan – grated
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with aluminum foil or parchment paper for easy clean up.
- Season brussel sprouts: Add the brussels sprouts to a large bowl and drizzle with oil. Toss to coat each brussel sprout with oil. Then, add the cayenne, salt and pepper. Toss again to thoroughly coat the sprouts with spices. Transfer to prepared baking sheet, arranging the sprout into a single, even layer. Make sure you do not over-crowd the pan to prevent steaming (versus roasting).
- Roast in the oven: Place the brussels sprouts in the oven and roast for 25 minutes, stirring halfway through.
- Add maple syrup: Remove the brussels sprouts from oven. Drizzle the maple syrup all over the sprouts. Then, stir to coat.
- Roast again: Return the maple glazed brussels sprouts to the oven and continue to roast the sprouts for 5-10 minutes, or until they are tender and the desired level of caramelization is achieved. Remove from oven and season to taste with salt and pepper.
- Add the good stuff: Transfer the maple roasted brussels to a large bowl and add the shallots, hazelnuts, cranberries and grated cheese. Toss to combine.
- Serve: Transfer the maple brussel sprouts to a serving bowl and serve. Enjoy!
Video
Notes
- Make sure you trim your brussels sprouts! To do so, use a paring knife and cut off the tip of the stem and discard it. Then simply remove and discard the any blemished outer leaves.
- You want all the brussels sprouts to be roughly the same size when roasting. You can keep the smaller ones whole, but be sure to half (or even quarter) the larger sprouts.
- Roast according to your oven! The oven temperature is dependent on your oven. If you notice your recipes tend to take longer to roast than typically stated, I recommend cranking your oven temperature up to 425-degrees Fahrenheit or using convection.
- Charred sprouts! If you want to take things a step further, and get brussels sprouts with charred edges, put your sheet pan in the oven as it preheats! Heating the sheet pan in advance will result in truly crispy sprouts!
- I highly recommend toasting the nuts before using! Raw nuts taste bland and the texture is sub-par. Roasting gives them flavor AND crunchy texture. Instructions for toasting hazelnuts are as follows:
- Roast nuts in a single layer on a sheet pan in the oven at 350 degrees F for 15 minutes, stirring every 5 minutes or so.
- Drape a large tea towel inside a bowl and transfer roasted nuts to the towel.
- Wrap the nuts up in the towel to form a bundle. Twist the top to keep the bundle closed and set aside to let the nuts steam for 1-2 minute.
- Rub the nuts in the towel to remove loose skin. Don’t worry if all the skin doesn’t completely come off.
- Discard skin, allow nuts to cool completely and use in your favorite dishes!
Nutrition
Calories: 227kcal Carbohydrates: 30g Protein: 6g Fat: 11g Saturated Fat: 1g Sodium: 329mg Potassium: 678mg Fiber: 7g Sugar: 16g Vitamin A: 1155IU Vitamin C: 129.1mg Calcium: 86mg Iron: 2.6mg