MAPLE SYRUP ROASTED BRUSSELS SPROUTS RECIPE
Maple Syrup Roasted Brussels Sprouts - This is the best Brussels sprouts recipe ever! Sweet maple syrup with crispy roasted sprouts.
Provided by Amanda Finks
Categories Side Dish
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Trim the stems of the sprouts. Remove any outer leaves that are wilted. Cut the sprouts in half.
- Add the Brussels sprouts, oil, salt, and pepper to a large bowl. Toss to fully coat the sprouts.
- Spread the sprouts onto a large baking sheet in a single layer.
- Roast for 15 minutes. Stir the sprouts, trying to flip over as many as you can.
- Roast for 10 minutes.
- Drizzle the maple syrup over the sprouts and stir to coat. Roast for 8-10 more minutes.
Nutrition Facts : ServingSize 1 /6th of the recipe, Calories 118 kcal, Carbohydrate 13.3 g, Protein 2.5 g, Fat 7.2 g, SaturatedFat 1 g, Fiber 2.8 g
SWEET MAPLE ROASTED BRUSSELS SPROUTS
When cooked properly Brussels Sprouts have a sweet and nutty flavor with a slight hint of bitterness. This quick and easy recipe offsets that slight bitterness with a sweet maple syrup pan sauce. The recipe can be easily halved. I adapted this from Julie Taras of Little Giant restaurant in New York City.
Provided by NcMysteryShopper
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Over high heat and in a very large skillet, heat canola oil until shimmering. Add sprouts to the skillet and season with salt and pepper. Cook sprouts over high heat without stirring until they are nicely browned, around 2 minutes. Add butter and brown sugar and continue cooking over moderately high heat, occasionally stirring, until the sugar has melted. Add maple syrup and cook, stirring occasionally, until the Brussels sprouts are JUST crisp-tender, about 7 minutes. Do not overcook sprouts - if they begin to emit an unpleasant sulfur smell they have cooked too far. Stir in vinegar. Add chestnuts or walnuts and walnut or grape-seed oil and cook until hot.
- Transfer the brussels sprouts and nuts to a bowl using a slotted spoon. Boil the cooking liquid over high heat until it slightly thickens, about 3 minutes. Pour pan sauce over the brussels sprouts and serve.
Nutrition Facts : Calories 244.8, Fat 16.9, SaturatedFat 6.5, Cholesterol 24.4, Sodium 24.8, Carbohydrate 22.8, Fiber 3.4, Sugar 10.8, Protein 3.2
MAPLE-ROASTED BRUSSELS SPROUTS WITH TOASTED HAZELNUTS
In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple syrup.
Provided by Tara Parker-Pope
Categories side dish
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
- In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
- After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
- Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
- Toss the roasted brussels sprouts with the hazelnuts and devour!
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 265 milligrams, Sugar 7 grams
MAPLE ROASTED BRUSSELS SPROUTS WITH BACON
Who knew Brussels sprouts could ever taste this good! Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process.
Provided by stefychefy
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
- Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 13.6 g, Cholesterol 6.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 2.2 g, Sodium 352.2 mg, Sugar 7.6 g
MAPLE-ROASTED BRUSSELS SPROUTS WITH APPLES AND CRANBERRIES
Always a hit and much-requested recipe. I suggest you double the recipe 'cause everyone loves it! Have made a day ahead and marinated in fridge. Have found it best to add the apples, cranberries, and walnuts in the last 5 to 7 minutes.
Provided by JulieA
Categories Side Dish Vegetables Brussels Sprouts
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine Brussels sprouts and apple in a large bowl. Whisk together olive oil, maple syrup, and balsamic vinegar in a small bowl and pour over Brussels sprouts-apple mixture. Toss until well combined and distribute in one layer on a baking sheet. Season with salt and pepper.
- Roast in the preheated oven until Brussels sprouts are tender and browned, 10 to 15 minutes, turning them after about 6 minutes. Toss with cranberries and walnuts.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 20.8 g, Fat 12.5 g, Fiber 4.1 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 46.6 mg, Sugar 13 g
MAPLE-ROASTED BRUSSELS SPROUTS
I found this recipe in Yoga Journal magazine. I'm posting it here for safe keeping and plan to make it for Thanksgiving dinner.
Provided by DesertRose15
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400. Trim the ends of the Brussels sprouts, and remove any bruised outer leaves. Cut in half lengthwise.
- Place on a baking sheet, and mix well with balsamic vinegar, olive oil, maple syrup, salt and pepper.
- Spread out into a single layer, and roast for 30 to 35 min., stirring once or twice, until soft and caramelized.
Nutrition Facts : Calories 161.2, Fat 9.8, SaturatedFat 1.4, Sodium 422.8, Carbohydrate 17.1, Fiber 4, Sugar 8.2, Protein 3.9
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- Once coated in oil, spread into a 9- by 13-inch baking dish or cooking sheet to roast. You may want to line your sheet tray with foil for easier cleanup.
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- Heat the canola oil in a very large skillet until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Add the chestnuts and walnut oil and cook until hot.
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- Set your oven to preheat at 375 degrees F. Wash the brussels sprouts in water (in a colander or by hand) and dry them off with a towel. Using a large sharp knife and a cutting board, trim the narrow end of each brussels sprout off to get rid of the hard end (it’s likely slightly browned). Next cut each brussels sprout in half lengthwise and put them in a large bowl. If any leaves come off you can either keep them in the bowl and roast them (they will come out very crisp and brown) or throw them away.
- Use a measuring spoon to measure out the oil and drizzle it over the brussels sprouts. Do the same with the kosher salt and sprinkle it over the sprouts. Use your hands or a large utensil to mix everything together until all of the brussels sprouts are coated with oil and kosher salt.
- Set a piece of parchment paper on a jelly roll pan (which is a sheet pan with a lip on it to keep them from falling off. You can use a regular sheet pan, just be careful not to let the sprouts fall off). Lay the sprouts in a single layer on the pan with the cut inside facing down on the sheet.
- Put the pan in the preheated oven and cook the sprouts for 20 minutes. After the 20 minutes are up, take the pan out and mix the brussels sprouts up with a large utensil or pair of tongs to help brown them on all sides. Put them in the oven for another 10 minutes.
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