Brussels Sprouts… some of us love them and some of us hate them. I used to HATE the little mini-cabbages with a passion (probably because my dad used to punish my brother and I with microwaved Brussels Sprouts dipped in white vinegar when we misbehaved).
Since my earlier days of horrible sprout-consumption, I’ve learned how to properly make Brussels Sprouts. Thank goodness those days of gross sprouts are behind me, because I love living in a world filled with grown-up style sprouts (Like this recipe that I’ve posted here 😉 )
These No BS Maple Roasted Brussels Sprouts are called “No BS” because they are the REAL DEAL.
- Incredibly simple
- So so inexpensive (especially when Brussels Sprouts are in season!)
The mix of salty with a hint of sweet makes these babies so awesome. Plus, they crisp up insanely well in the oven WITHOUT ANY OIL! Basically, this is a whole-foods, plant-powered dream that’s just an hour or two away from a reality 🙂
I started out by washing my sprouts (VERY important!). Each one should be washed (in theory) as well as you wash a whole head of cabbage, especially if you’re buying conventional and not organic. Pictured below is a fruit/ veggie soak of barely-water warm mixed with about a cup of white vinegar that I used.
This is a natural hack that I use to get some of the commercial wax off of apples and to remove pesticides/clean vegetables.
Next, I gathered my ingredients. For this recipe I tried to pick and choose the smaller Brussels Sprouts from the bins at the market- this is my SECRET TRICK to get a better sprout-to-glaze ratio! Having a smaller sprout gives more surface area per sprout to get covered by the yummy glaze, lending for a better-tasting result.
After that I cut my sprouts into haves (again to get more surface area). Then, I whisked the other ingredients together.
I added the sprouts to a bowl and coated them SUPER well, and then double checked by giving them an extra mix. 😉
Then I spread them evenly on a Silpat mat and poured the little bit of excess glaze that I had left over them. Next, I popped the sprouts into the oven for 35 minutes (flipping halfway through) and they turned out salty, sweet, crispy, and overall perfect.
These little guys are great to serve as a side dish for a nice dinner, and they also make a great addition to veggie/grain bowls! Another great idea would be to make a batch or two at the beginning of the week for meal prep.
Finally, if you end up making this I’d love to see your recreations! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share how you liked it 🙂
No BS Maple Roasted Brussels Sprouts
- Approx. 1 pound brussels sprouts *see notes
- 3-4 tbsp vegetable broth
- 1 tbsp pure maple syrup Do NOT sub for imitation maple syrup- the taste WILL be off
- 1 clove minced garlic
- 1/2 tsp salt can add more to taste
Set oven to 420 degrees Fahrenheit. Wash your Brussels Sprouts thoroughly and cut them into halves. Place them in a large bowl.
Make the glaze by whisking together the vegetable broth, maple syrup, garlic, salt and pepper into a small bowl until fully incorporated.
Pour the glaze over the spouts in the large bowl. Toss/mix the sprouts in the glaze until they are all well coated.
Place spouts in an even layer of a baking sheet lined with parchment paper or a Silpat baking mat. If there is excess glaze, pour it over the sprouts. Place baking sheet in the oven and let cook for 35-40 minutes, flipping halfway through. Enjoy!
*The smaller the Brussels Sprouts that you get, the better the glaze-to-sprout ratio will be. In order to maximize surface area of the yummy glaze, get smaller sprouts!