If you are looking for a quick, easy, delicious Thanksgiving side dish or just something to brighten up your weekday meals, one of my all-time favorite sides is Maple Roasted Brussels Sprouts. It’s so simple to whip together this 3 ingredient dish and Brussels sprouts are known to be a good source of fiber, vitamin C, vitamin K and B vitamins. Even if you think you don’t like Brussels Sprouts, don’t give up on them yet, this recipe will likely change your mind as roasting brings out amazing flavor and the maple syrup adds a nice hint of sweetness you’ll love!
1 pound Brussels sprouts
Pure Maple Syrup
2 tablespoons extra virgin olive oil
optional: salt and pepper
Preheat oven to 400 degrees Fahrenheit.
Wash Brussels sprout and remove any wilted leaves.
Cut Brussels sprouts into quarters.
In large bowl, add Brussels sprouts and olive oil. Toss to coat Brussels sprouts evenly.
Optional: Add a dash of salt and pepper, toss again to coat sprouts evenly.
Using a large baking sheet or roasting pan, lay Brussels sprouts in a single layer.
Drizzle maple syrup over the Brussels sprouts. A light drizzle will do, but you may add a bit extra if you prefer.
Roast Brussels sprouts for 45 minutes (or until fully softened and browned.) Every 15 minutes, flip Brussels sprouts over so that all sides brown evenly.