Ive solved one of the biggest parenting dilemmas of all time- getting your kids to eat Brussels sprouts!
How did I do it? Easy- add maple syrup! Kids love anything thats doused in maple syrup, so I thought why not test that theory out on some veggies? Thats how these Maple Roasted Brussels Sprouts came to be.
As a kid I hated anything green, especially Brussels sprouts. Im willing to bet Im not alone on that one! I never thought that as an adult they would eventually become one of my favorite vegetables.
The first time I tried them as an adult was a few years ago at a little french restaurant on the Eastern Shore called Brasserie Brightwell (side note- if youre ever in the vicinity of Easton, MD you must swing by Brasserie for a bite, youll thank me). We stopped in one chilly fall evening and the idea of warm, crispy roasted Brussels sprouts with a house-made anchovy butter was too tempting to pass up. Im glad I took a chance and gave them a try because Ive been a Brussels believer ever since!
These Maple Roasted Brussels Sprouts are easy to prepare and make a delicious side for just about any meal. They can be as sweet or as mild as you wish (just adjust the amount of maple syrup accordingly). All you need are a handful of ingredients and 30 minutes in the oven, and youve got a healthy side dish your whole family will love (kiddos included).
If youre struggling to get your kids to eat more veggies, give this Maple Roasted Brussels Sprout recipe a try. Or maybe you are the one who finds anything green and healthy a challenge! I was once in your shoes, so I know how you feel. But if I (one of the pickiest eaters on the planet) can have a change of heart, so can you!
This recipe also doubles as Day #11 of the #EatLean2015 series because its super healthy but still delicious. For even more healthy recipe inspiration, be sure to follow my #EatLean board on Pinterest:
- 1 package of fresh Brussels sprouts
- 1 TBS extra virgin olive oil
- Sprinkle of sea salt
- Maple syrup (to your liking)
- Preheat your oven to 400*.
- Begin by rinsing and drying the Brussels sprouts.
- Then, chop off the stem end of each Brussels sprout (discard the stems) and then cut each Brussels sprout into halves. It’s ok if they aren’t all the same size. This will allow for a variety of textures when they are roasting, which makes them even more delicious!
- Place the chopped sprouts into a bowl and lightly toss in the olive oil.
- Spread them out into a single layer on a parchment lined baking sheet. Sprinkle with sea salt.
- Roast in the oven for 10 minutes.
- After 10 minutes, remove from the oven and give them a quick toss with a spatula.
- Then put back in the oven for 10 more minutes, flip once more after the second 10 minute interval and place back in the oven for 7 minutes.
- After 7 minutes, remove them from the oven and gently toss with your desired amount of maple syrup. I usually use about 1 TBS, but you can add more or less to your liking. Don’t add too much or the Brussels sprouts will get soggy, not crispy.
- Pop them back in the oven for only 2-3 minutes, just enough time to let the maple syrup caramelize and create a sweet coating. Enjoy!