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Complicated name…it’s brussels sprouts, not brussel sprouts. I’ve been confused for years, too, but here’s some clarification. Brussels sprouts are a member of the cabbage family, and they’re incredibly popular in Belgium. The capital of Belgium is Brussels…. boom. Brussels sprouts. And if you ever get a chance to go to Belgium, eat lots of chocolate as a dessert after your plate of brussels sprouts. I digress…

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

Brussels Sprouts for the win

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 brussels 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.)

Roasted Brussel Sprouts Ingredients

1 lb fresh brussels sprouts

Olive Oil

Maple Syrup

Salt

Walnuts, chopped

Maple Roasted Brussels Sprouts with Walnuts

1. Start with one pound of fresh Brussels sprouts. Slice off any tough ends and cut the sprouts in half.

2. Whisk olive oil and maple syrup in a bowl; add the sprouts, and gently toss until well coated. Spread brussels sprouts 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. (I have been loving this Pink Himalayan Salt over the past few years. It’s delicious!)

3. 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 brussels 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).

4. Once sprouts are done, combine walnuts and roasted Brussels sprouts and serve! Your family will love it!

I’d love to know if you try this recipe, either from your home-grown brussels sprouts or from store bought. There’s no shame in how you get your veggies! Comment below and let me know if you have a tried and true way of getting your family to eat these powerhouse vegetables!

Other Posts You May Enjoy:

Oven Roasted Okra

Easy Grilled Okra Recipe

Easy Sautéed Kale