Love ‘em or hate ‘em? Brussels sprouts are a source of debate at our house. I’m team Brussels sprouts now but I’ll admit I wasn’t in love with them until I ate - hands down - the best Brussels sprouts salad at a wedding in Hawaii. I haven’t looked back and neither will you.
Want tips for the best roasted Brussels sprouts this Thanksgiving? Choose smaller sprouts for a sweeter taste and peel off outer layers for charred and crispy pieces.
GLUTEN-FREE | DAIRY-FREE | PLANT-BASED | VEGETARIAN | VEGAN
Crispy Roasted Brussels Sprouts
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes
Number of Servings: 4
1 apple, unpeeled (Pink Lady)
1lb (450 g) Brussels sprouts
2 tbsp (30 mL) maple syrup
1-½ tbsp (22 mL) garlic-infused oil
¼ cup (60 mL) mixed nuts (almonds and walnuts), chopped
Salt to taste (optional).
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
Slice the apple into thin slices using a mandoline. Place in a large bowl. Set aside.
Using a large knife, slice off the end that holds the Brussels sprout together. Slice in half and peel some of the outer layers off (for crispier pieces once roasted). Add to the large bowl with apples.
Add maple syrup and oil to the large bowl with Brussels sprouts mixture. Toss gently.
Spread Brussels sprouts mixture evenly on the prepared baking sheet.
Bake Brussels sprouts mixture until about five minutes remain. Add chopped nuts for the remaining five minutes.
Remove from the oven and add salt to taste, if using.
Transfer to a serving dish. Serve warm and enjoy.
“Did you make this recipe?” – hashtag (#naturallynu or mention me (@naturally.nu)