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
Maple Roasted Brussels Sprouts with Walnuts
- 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!
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- 1/4 cup olive oil
- 3 tbsp maple syrup
- 1 pound brussel sprouts
- 1/2 tsp sea salt
- black pepper, to taste
- 1/3 cup chopped walnuts
- 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.
- 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.
Amount Per Serving: Calories: 265 Total Fat: 21g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 0mg Sodium: 317mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 4g Sugar: 11g Sugar Alcohols: 0g Protein: 4g