Why do Brussels sprouts get such a bad rep? Are you a lover or a hater of Brussels sprouts? I think they’re great! I am a huge roasted vegetable fan and I love Brussels sprouts roasted, and I also love them shredded in salads. How long it takes: 35 minutes Equipment you’ll need: sheet pan, small mixing bowl Servings: 6 They are super easy to prepare and taste a bit like cabbage. Cabbage isn’t bad. Plus, you have to admit: They are kind of cute AND they are super nutritious.
About Roasted Brussels Sprouts
These Brussels sprouts are so completely irresistible thanks to a sticky-sweet coating with just the perfect amount of heat. The sprouts are roasted until they’re golden brown, and then coated with a mixture of maple syrup and cayenne pepper. Back into the oven they go, just long enough to caramelize that syrup into all the crevices of the sprouts. You’ll find that you’ll want to eat these right off the pan. They’re hard to stop eating once you start!
How to Trim Brussels Sprouts
It can seem tricky if it’s the first time you’ve done it.
Look for firm, dark green Brussels sprouts, that don’t have worm holes. Wash them well. Using a sharp knife, cut off the stem (it’s very tough to chew, so you want to remove it), about even with the rounded edge of the sprout. Peel away any wilted outer leaves. For this recipe, I cut the sprouts in half lengthwise, but if they’re very large or you want them to cook more quickly, you can quarter them. Visual learners, take a look at this YouTube video, which will show you how to prep Brussels.
Make It Your Own
There are a few ways to make this recipe your own. Try these:
Adjust the spice level. Reduce or increase the heat by reducing or increasing the amount of cayenne you use. Remember, a little goes a long way! Add garlic. Stir minced garlic (a couple small cloves) into the maple syrup/cayenne mixture. Hot honey! Instead of maple syrup and cayenne, change it up with hot honey. If you make your own hot honey, you can adjust the heat level to your liking. Make them on the stove instead. Sauté the Brussels sprouts in a large frying pan with a lid. I like to start them for 5 to 8 minutes with the lid on and then finish them with the lid off to get that nice golden brown color. Pour the maple syrup mixture over the Brussels sprouts during the last 1 to 2 minutes of cooking time. Take it up a notch. Try smashed Brussels sprouts which are extra crispy and delicious!
Storage & Reheating Tips
Roasted Brussels sprouts are best eaten immediately. However, if you have some leftover, don’t toss them out. Store them in the refrigerator in a covered container for up to three days. Reheat individual portions in the microwave until warmed up. Larger amounts can be heated in a skillet. Quick-Start Guide!
