The weather is turning and it’s officially almost fall, which means it’s time to break out my favorite Brussels sprouts! I honestly eat these Brussels year-round, but they’re especially perfect during the autumn months, especially as a thanksgiving or friendsgiving recipe. I definitely hated eating these growing up (they were probably my least favorite vegetable), but roasted Brussels sprouts are at the top of my list of side dishes now. And they are soooo easy to make and dress up with your favorite ingredients! I always use fresh sprouts (these are from Moss Landing Produce for you Cali residents), apple, dried cranberries, and walnuts or pecans. Did anyone else convert to the Brussels sprouts fan club when they became an adult?
Maple Roasted Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts
- 1 large Granny Smith apple peeled and diced
- 1/4 cup olive oil
- 2 tbsp maple syrup (the real stuff!!)
- 1 tbsp balsamic vinegar
- 1 tsp salt
- 1 tsp ground black pepper
- 1/4 cup craisins
- 1/4 cup roasted walnuts or pecans, roughly chopped
Instructions
- Preheat oven to 375°F.
- Combine the sprouts and apple pieces in a large mixing bowl. In a separate bowl, whisk together the olive oil, maple syrup, and balsamic vinegar and pour over the sprouts and apple. Toss until thoroughly combined. Line a baking sheet with aluminum foil and spread the sprouts and apple onto the sheet in a single layer. Season with salt and pepper.
- Roast the Brussels sprouts until tender and browned, ~10-15 minutes, turning them halfway through. Also if necessary, rotate the pan in the oven if one side is browning faster. Once cooked, remove and toss with craisins and nuts, serve hot.
- Enjoy!
