Maple Cayenne Brussels Sprouts

by | Nov 17, 2013 | Kid-Friendly, Sides, Vegan, Vegetables, Vegetarian | 2 comments

Poor brussels sprouts – they’ve always had such a bad rap.  It’s too bad because they’re actually delicious, even candy-like when roasted in a touch of maple syrup.  This recipe is my new go-to side for Thanksgiving and Christmas meals. It’s the perfect side to meaty mains and rich starchy carbs like mashed potatoes.  I guarantee it’ll be a hit, and possibly the most talked about dish at your next gathering.  Plus, maple anything and everything is hot right now.  I have a friend who works in the gourmet food industry, and she has assured me that maple is definitely a thing.

 Cayenne Maple

I tried this maple brussels sprouts when it was featured briefly on Gusto 101’s menu a few weeks back.  I’ve added a bit of cayenne here, it is the perfect balance to the sweetness of the syrup.  However, if you’re feeding little ones, you can always omit the cayenne.  Even if you don’t like brussels sprouts, I encourage you to try them again using this recipe, and see if you’ve changed your mind.

brussel sprouts cut

Maple Cayenne Brussels Sprouts

This recipe is my new go-to side for Thanksgiving and Christmas meals. It’s the perfect side to meaty mains and rich starchy carbs like mashed potatoes. I guarantee it’ll be a hit, and possibly the most talked about dish at your next gathering.
Course: Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, fast, gluten-free, kid-friendly, nut-free, spicy, vegetables, yeast-free
Servings: 6
Author: ness

INGREDIENTS

  • 2 pounds Brussels sprouts (trimmed and halved lengthwise)
  • 1 ½ tablespoon extra virgin olive oil
  • Coarse sea salt
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon cayenne (optional)

INSTRUCTIONS

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss brussels sprouts in olive oil and spread out evenly. Season with salt. Roast brussels sprouts for 15 to 20 minutes, stirring halfway through. Sprouts are done when browned in spots and easily pierced with a knife.
  • Meanwhile, in a small bowl, stir together maple syrup and cayenne (if using). Drizzle brussels sprouts with maple syrup mixture, and roast for 1 more minute. Serve immediately.
When prepping the brussels sprouts, discard any yellowed or browned outer leaves. Keep any stray leaves that are nice and green. They get very browned and crispy and add a nice crunchy texture to the dish. (adapted from Martha Stewart)

Related Posts

Herbed Beet and Celery Salad

Herbed Beet and Celery Salad

So it's been a while since I posted a recipe and it's basically because I started a newish gig that involves some travel and lots of catered lunches.  All I can say is that I'm loving the job and maybe a little too...

Green Ginger Juice

Green Ginger Juice

I have a new addition to my home - something I've wanted and dreamed about for a long time.  Yup, I got a VitaMix.  It is AWESOME and I LOVE it.  Like LOVE LOVE it.  I was gifted this amazing piece of equipment by my...

Healing Soup

Healing Soup

Happy New Year!  I hope you all had a lovely and restful holiday season and most of all, a healthy one.  I had a nice stay-cation full of food, chocolate, and other goodies and spent lots of quality time with my...

2 Comments

  1. Sarah

    Looks delish! Can’t wait to try! Ps. Have you ever had the momofuku Brussel sprouts? Ive only ever made them at home and not even at the restaurant! It’s an Asian recipe with fish sauce, chilis and parsley as main components!! Soooooo good

    Reply
    • Kim

      I haven’t tried momofukus BPs but they sound super yummy… will definitely have to give that a try! Thanks for sharing 🙂

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *






Pin It on Pinterest