I don’t know how things were for you growing up, but for me, Brussels sprouts were the thing to avoid at all costs. All. Costs. I thought they were the most bland, disgusting things ever grown in someone’s garden.
Turns out, I just experienced a bad cook. Huh.
I’m never one to turn down food, especially if it’s a good roasted vegetable. I’ve come to learn that vegetables don’t have to be bland or boring. Foods that are good for you don’t have to taste awful (although medicine does, am I right?).
I remember when I first had some sprouts that tasted, well, good! I was shocked and amazed and I decided that Brussels sprouts and me could be friends again.
This delicious side was inspired by my amazing Christmas vacation in Canada. It had been years since being able to go home to Canada for the holidays with my family, and I was over the moon at the miracle that occurred that allowed my hubby and me to go! We had a fantastic, albeit short, week.
Anyway, while there, my legendary mom whipped up some amazing Brussels sprouts. I had thirds.
It has been a very long, and very cold Winter, so I’ve loved finding solace in these delicious sprouts - even back in the good old US of A. They are delicious hot or cold and the hint of sweetness makes it perfect. They are the perfect side for pretty much anything. Not going to lie - I’ve even put them inside of ramen. For breakfast. Don’t judge.
I’ll keep this short so you can get right to the good stuff!
Maple Roasted Brussels Sprouts
What you need:
1lb Brussels Sprouts
1 TBSP Olive Oil (or vegan butter. alternatively, use water)
1 TBSP Maple Syrup
2 tsp Roasted Garlic and Red Peppers Seasoning (optional) (I use this brand from Amazon)
1 clove garlic, minced
1/2 tsp sea salt
What to do:
1) Preheat oven to 350 degrees F
2) Wash and cut the sprouts in half. In a bowl, add all ingredients and toss until Brussels sprouts are completely coated
3) Spread your veggies on a prepped baking sheet
4) Bake for 45 minutes or until tender
How do you like your Brussels sprouts?