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