I really don’t know why brussels sprouts have such a bad rap. It’s like somewhere along the line all the other veggies got together and said, OK let’s gang up on our small green friend. And for no good reason! Poor brussels sprouts!
I, for one, love these little green, leafy layered veggies. I gobble them up by the bowl-ful.
I think brussels sprouts are fantastic simply roasted and salted, but this is an awesome variation. The maple syrup not only adds sweetness, but it also helps the brussels get all brown and caramelized in the oven for extra deliciousness.
A sprinkling of fresh herbs near the end of roasting adds both earthy flavor and freshness to this perfect fall side dish. And it couldn’t be easier! Just trim and halve the sprouts and toss them in olive oil, maple syrup, and salt and pepper. I like roasting at a high temperature (400 degrees) to get good caramelization (and as an added bonus, crispy outer leaves I like to call brussel-chips! <—- I fully realize that is really dorky!). My friend was over when we had this version for dinner and told me that she broils her brussels sprouts! I had never thought of that! I can’t wait to try it!
When I dove mouth first into these delicious roasted brussels sprouts I imagined my six year old self watching my twenty-something self thinking, “ewwwww.” Silly six year old me!
Recipe: Maple Roasted Brussels Sprouts with Fresh Herbs
- 2 lbs brussels sprouts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons good maple syrup
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon chopped parsley
- 1 teaspoon chopped chives
- 1 teaspoon chopped sage
- Preheat oven to 400 degreed
- Trim and halve brussels sprouts
- In a large bowl, toss brussels sprouts with olive oil, syrup, salt and pepper
- Turn onto a large baking sheet lined with foil (for easy clean up)
- Bake 30-40 minutes, tossing brussels sprouts several times during cooking
- Remove baking sheet and sprinkle on chopped herbs, return to oven for 5 minutes
- Remove and season again with salt if necessary