If you saw yesterday’s post, then you know I love brussel sprouts; my kids refer to them as baby cabbages, and though we have both cabbages and brussel sprouts growing in the garden, I don’t have the heart to tell them they’re wrong. This was our first try at growing brussel sprouts, and I’ll be posting later in the week about how we did it and what we learned this first year.

Our pickiest eater, the middle child, is the hardest to please around here. If it doesn’t have bacon, butter, or bread involved, then she’s going to turn up her nose… I can say that her culinary preferences don’t fall far from the tree. But last night, I threw some of these maple roasted sprouts onto her plate and stood back. Waiting. Expecting. But playing cool, not wanting her to know I was watching. She devoured them. It was the first thing finished on her plate. Success! I felt like Mom of the Year, briefly, until I started fussing about kids putting their shoes away. (Why is that so hard to remember?)

So, if our pickiest eater will gobble these up, then your family will too. Whip up this side dish to accompany any main course; they’re delicious! (Scroll down for the super simple printable.)

 

Start with one pound of fresh brussel sprouts. Slice off any tough ends and cut them in half.

clean brussel sprouts

Whisk olive oil and maple syrup in a bowl; add the sprouts, and gently toss until well coated. Spread in a single layer on a baking sheet (if they’re not in a single layer, some will steam instead of roast), and sprinkle with salt.

salting brussel sprouts

Roast at 400 degrees for 25-30 minutes or until easily poked (very technical term) with a fork and crispy and browned on the edges. While the sprouts are roasting, toast walnuts in a skillet over medium heat. Toss or stir continually for several minutes until they brown lightly or you begin to smell a toasty scent (again, very technical info here).

toasted walnuts

Once sprouts are done, combine walnuts and brussel sprouts and serve! Your family will love it!

maple roasted brussel sprouts

Maple Roasted Brussel Sprouts with Walnuts
Yum
Print Recipe
Lightly sweet roasted sprouts with a walnut crunch
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Maple Roasted Brussel Sprouts with Walnuts
Yum
Print Recipe
Lightly sweet roasted sprouts with a walnut crunch
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Trim any rough ends off of brussel sprouts and slice in half. Whisk oil and syrup in a bowl; add sprouts and toss to coat. Spread in single layer on baking sheet, sprinkle with salt, and bake for 25-30 minutes, until easily poked with a fork and crispy on the edges. Toss the walnuts with the roasted brussel sprouts, add freshly ground black pepper to taste and serve.
  2. While the sprouts are roasting, heat a skillet over medium high heat. Once hot, add walnuts. Stir or toss continually so they don't burn. When you smell the toasty flavor or you see the nuts brown, remove from heat.
Recipe Notes

Powered byWP Ultimate Recipe

Maple Roasted Brussel Sprouts with Walnuts
Yum
Print Recipe
Lightly sweet roasted sprouts with a walnut crunch
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Maple Roasted Brussel Sprouts with Walnuts
Yum
Print Recipe
Lightly sweet roasted sprouts with a walnut crunch
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Trim any rough ends off of brussel sprouts and slice in half. Whisk oil and syrup in a bowl; add sprouts and toss to coat. Spread in single layer on baking sheet, sprinkle with salt, and bake for 25-30 minutes, until easily poked with a fork and crispy on the edges. Toss the walnuts with the roasted brussel sprouts, add freshly ground black pepper to taste and serve.
  2. While the sprouts are roasting, heat a skillet over medium high heat. Once hot, add walnuts. Stir or toss continually so they don't burn. When you smell the toasty flavor or you see the nuts brown, remove from heat.
Recipe Notes

Powered byWP Ultimate Recipe

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