Slow-Roasted Maple Brussels Sprouts


Roast Brussels Sprouts IngredientsOnce banned from most dinner tables because of their bitter taste, Brussels sprouts have been gaining in popularity over the past 5 years. This recipe can be served alongside most meat or poultry dishes and makes a fantastic Thanksgiving side dish.

1 lb. Brussels sprouts
30 red grapes
3 tbsp. extra virgin olive oil
3 tbsp. pure maple syrup
1/4 cup pecans
kosher salt


  1. Preheat oven to 350º F.
  2. Wash the Brussels sprouts well, then transfer to a cutting board. Cut the ends off of the Brussels sprouts and discard. Discard any outer leaves that don’t look clean. Place the Brussels sprouts in a medium-sized bowl.
  3. Cut the grapes in half, lengthwise. Toss the grapes in the bowl with the Brussels sprouts.
  4. To the bowl, add the olive oil, maple syrup, salt, and pepper. Pour onto a baking sheet and bake for approximately 30 minutes.
  5. After the time is up, toss in the pecans and bake for another 15 minutes, or until the Brussels sprouts are golden brown and slightly crispy.

Allie Einarsson is currently a senior at Auburn University majoring in nutrition dietetics. Once graduated, she plans to complete her dietetic internship and become a registered dietitian. 

Photo Credit: Allie Einarsson

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