If a few years ago someone had said Brussels Sprouts would end up being one of my favorite vegetables, that person would have ended up on my crazy list! While I’ve never been a truly picky eater, things like peas and Brussels Sprouts were just not my thing. By the way, green peas are still not my thing.
Nowadays, if Brussels Sprouts are on a restaurant menu, you bet I’m ordering them. And I almost always throw them into the cart during my weekly grocery runs.
It’s funny how things change over time…even your taste buds!
How and why did I change my mind you ask? Well, for one, I was introduced to something called ‘roasting vegetables’ (i.e. turn on your oven and cook your veggies). And two, I played around with different flavors until I found something I LOVED.
You see, maple-roasted Brussels Sprouts taste like candied vegetables. They’re sweet and a little savory because of the black pepper, and they pair well with pretty much everything. I’ve been known to serve myself a huge bowl (or three) and call it lunch! SO good!
And you guys know how I like to use the husband test before sharing any of my own recipes on MIS. Well, this one passes that test every single time! Vishnu’s a huge fan of roasted vegetables as it is, but when I make these specific Brussels Sprouts, he eats them straight off the baking sheet.
I highly recommend you welcome this delicious veggie into your home with open arms! When combined with a tiny bit of olive oil, a little maple syrup, and a dash of salt & pepper, the Brussels Sprouts take on a delicious, caramelized life of their own.
You’ve got to try it to believe it!
Maple-roasted Brussels Sprouts
12 ounce bag of Brussels Sprouts, quartered (~2 cups total)
1/2 tablespoon olive oil
1 tablespoon maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Preheat the oven to 400 degrees.
2. Combine all ingredients in a medium bowl. Using cleaning hands, ensure Brussels Sprouts are evenly coated.
3. Place Brussels Sprouts in a single layer on a well greased large baking sheet.
4. Roast for 20 minutes.
What’s one vegetable you thought you hated as a kid (or well into your adult life) and love now?