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- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons pure maple syrup - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - 1/4 cup pecans, roughly chopped (optional) - 1/4 cup dried cranberries (optional) - Fresh parsley, finely chopped When making maple roasted Brussels sprouts, starting with fresh ingredients is key. Pick Brussels sprouts that are firm and green. Avoid any that look yellow or wilted. The maple syrup gives a sweet touch. It balances the sprouts' natural bitterness. Extra virgin olive oil helps them roast well. The oil ensures they turn golden brown and crispy. Garlic powder and onion powder add depth of flavor. Salt and pepper enhance everything, making each bite tasty. If you want to add a crunch, toss in pecans. Dried cranberries add a sweet burst. They contrast nicely with the savory sprouts. Finishing with fresh parsley is a must! It adds color and a hint of freshness. If you want to explore more, check the Full Recipe for detailed steps and tips. First, preheat your oven to 400°F (200°C). This heat is perfect for crispy Brussels sprouts. Next, trim the ends of the Brussels sprouts and cut them in half. This helps them cook evenly and allows the coating to stick well. In a large bowl, combine the halved Brussels sprouts with the following: - 3 tablespoons pure maple syrup - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste Use your hands or a spatula to mix everything together. You want each sprout to be fully coated in the sweet and savory mixture. Now, carefully transfer the coated Brussels sprouts to a baking sheet lined with parchment paper. Spread them out in a single layer. This helps them roast evenly. Place the baking sheet in your preheated oven. Roast the Brussels sprouts for 20-25 minutes. Be sure to toss them halfway through cooking. This gives them that nice brown color and crispy edges. If you want to add crunch, sprinkle chopped pecans over the sprouts in the last 5 minutes of roasting. Finally, remove them from the oven and fold in dried cranberries for a sweet touch. For the full recipe, check the provided link. When choosing Brussels sprouts, look for bright green color. The sprouts should feel firm and heavy for their size. Avoid any that are yellow or have brown spots. Store them in the fridge in a loose bag. Keep them dry and use them within a week for the best taste. Roast your Brussels sprouts at 400°F (200°C). This heat gives you a nice, crispy edge. Spread the sprouts out on the baking sheet. Make sure they are in a single layer to cook evenly. Toss them halfway through roasting to ensure all sides get that golden brown color. Add extra spices for more flavor. Try paprika or a pinch of cayenne for heat. You can also top the sprouts with grated cheese or toasted nuts for crunch. If you want a different sweet taste, consider honey or agave syrup instead of maple syrup. These changes can give your dish a fresh twist! For the full recipe, check out the details above. {{image_4}} If you want a nut-free dish, simply leave out the pecans. You can use sunflower seeds instead. They add a nice crunch and flavor without any nuts. You can also use pumpkin seeds for a similar effect. Both options keep the dish tasty and fun! This recipe is already vegan-friendly! The maple syrup and olive oil are plant-based. Just skip the pecans and cranberries if you want. You can also add more veggies, like carrots or sweet potatoes, for extra color and flavor. Pair these Brussels sprouts with many main dishes. They go well with roasted chicken or grilled fish. For a vegetarian meal, serve them with quinoa or a hearty salad. For a creative presentation, use a large, shallow bowl. Arrange the sprouts in a circle, and sprinkle cranberries on top. Add a drizzle of more maple syrup for a nice shine. Enjoy the colorful display! Store your leftover maple roasted Brussels sprouts in an airtight container. This keeps them fresh and tasty. They can last in the fridge for about 3 to 4 days. If you want to enjoy them later, make sure to cool them before placing them in the fridge. For the best taste, reheat your Brussels sprouts in the oven. Set it to 350°F (175°C) and heat them for about 10 minutes. This method keeps them crispy. If you're short on time, you can use the microwave. Heat in short bursts of 30 seconds until warm. However, this method may make them a bit soft. You can freeze prepared Brussels sprouts if you want to save them for later. First, let them cool completely. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. They will keep well for about 2 to 3 months. When ready to eat, thaw them in the fridge overnight before reheating. Brussels sprouts take about 20 to 25 minutes to roast at 400°F (200°C). This time ensures they become golden brown and crispy on the outside. I always toss them halfway through to help with even cooking. Yes, you can use frozen Brussels sprouts. However, they may not get as crispy as fresh ones. If you use frozen, I suggest thawing them first and patting them dry. This will help reduce moisture and improve crispiness. If you need a substitute for maple syrup, try honey or agave syrup. Both offer sweetness and a nice flavor. Just keep in mind that honey is not vegan, while agave is a great vegan option. Yes, maple roasted Brussels sprouts are healthy! They are low in calories and high in vitamins. The addition of maple syrup adds some natural sweetness, but it's still a better choice than many other dressings or sauces. To make Brussels sprouts crispy, ensure they are spread out on the baking sheet. Overcrowding can lead to steaming instead of roasting. Also, tossing them halfway through cooking helps them brown evenly. You can add toppings like crumbled feta cheese, crispy bacon bits, or toasted almonds. These add flavor and texture to the dish. You can mix and match based on what you like. You can find the full recipe for maple roasted Brussels sprouts with pecans and cranberries in the recipe section above. Enjoy making this simple and tasty dish! In this blog post, we explored how to create delicious maple roasted Brussels sprouts. We discussed the main ingredients, key seasonings, and garnishes that amplify the dish's flavor. I shared simple step-by-step instructions to guide you through the prep and roasting process. Remember, fresh Brussels sprouts lead to the best results. Feel free to get creative with variations and toppings. These sprouts make a tasty side dish or a fun snack. Enjoy your cooking adventure!

Maple Roasted Brussels Sprouts

Get ready to impress with this delicious Maple Roasted Brussels Sprouts with Pecans and Cranberries recipe! These tender, caramelized sprouts are perfectly sweetened with maple syrup and paired with crunchy pecans and tart cranberries for a delightful side dish. Easy to make and sure to please, this dish is perfect for your next gathering. Click through for the full recipe and elevate your dining experience!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons pure maple syrup

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1/4 cup pecans, roughly chopped (optional)

1/4 cup dried cranberries (optional)

Fresh parsley, finely chopped, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). This temperature is key for achieving that perfect crispy edge on the Brussels sprouts.

    In a large mixing bowl, combine the halved Brussels sprouts with the pure maple syrup and extra virgin olive oil. Add the garlic powder, onion powder, and a generous pinch of salt and pepper. Use your hands or a spatula to toss the ingredients together until the Brussels sprouts are thoroughly coated in the delicious mixture.

      Carefully transfer the coated Brussels sprouts onto a baking sheet lined with parchment paper, spreading them out into a single layer. This ensures they roast evenly and get crispy.

        Place the baking sheet in the preheated oven and roast the Brussels sprouts for 20-25 minutes. Remember to toss them halfway through to ensure even browning. They should emerge from the oven golden brown and crispy around the edges.

          In the final 5 minutes of roasting, if you're using them, sprinkle the chopped pecans over the Brussels sprouts. This will allow them to toast slightly, adding an irresistible crunch to the dish.

            Once the Brussels sprouts are fully cooked, remove them from the oven and gently fold in the dried cranberries (if using). The cranberries will add a delightful pop of sweet flavor that contrasts beautifully with the savory sprouts.

              Before serving, sprinkle freshly chopped parsley over the dish for a burst of color and freshness.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Serve the Brussels sprouts in a vibrant, shallow bowl, allowing the bright colors of the cranberries and parsley to stand out. Drizzle with a little extra maple syrup for a glossy finish if desired. Enjoy!