When I placed a carton of Brussels sprouts in my grocery cart at the store last week, my husband Travis looked at me with some serious criticism. “Really?” he asked. Not only did his remark remind me why I usually grocery shop alone, but also that I needed to up my game on making green veggies more appealing.
After roasting these with maple syrup and few other ingredients, his opinion quickly changed after he tried them. Roasted Brussels sprouts are a whole new ball game. They naturally become a little sweeter and full of delicious flavor. Just a simple drizzle of olive oil and salt and pepper can even do the trick of transforming them!
However, if you really need to convince someone of their great taste – intensify the flavor and create a sweet caramelized texture with a few special add-ins. Sweet, crispy and still healthy, these veggies can hardly be passed over!
- 1 pound Brussels Sprouts
- 3 Tablespoons Grape seed Oil or Coconut Oil
- 1 Tablespoon Apple Cider Vinegar
- 3 Tablespoons Maple Syrup
- 1 teaspoon Pink Salt
- 1/2 teaspoon Pepper
- Optional: 1 Tablespoon Coconut Sugar or Maple Sugar (for extra caramelized and delicious sprouts)
- Preheat oven to 400 degrees.
- Wash and dry your Brussels sprouts. Cut off the brown edges and take off any browned leaves. Cut any particularity large sprouts in half. Pour oil, apple cider vinegar and syrup all over the sprouts. Make sure all is coated evenly. Sprinkle coconut sugar, salt and pepper evenly throughout.
- Roast in the oven for 30-35 minutes, stirring every 15 minutes to roast all sprouts evenly. Brussels sprouts should be soft and caramelized. Serve immediately when done.