Looking for a classic and delicious holiday side dish? I’ve got you covered with these Maple Roasted Brussels Sprouts. They will have even those who think they hate brussels sprouts reaching for seconds.
We all have those lists of “must makes” for Christmas dinner. In our family brussels sprouts are top of the list. When we were younger my mum would allow one requested dish for each person to ensure no tears or tandrums. My brother always asked for mashed turnip, my dad requested the stuffing to be slightly burnt, and my sister and I would request brussels sprouts! So whatever else my mum fancied to cook that year these three items were always on the table.
It seems like our family wasn’t the only one to enjoy this tough green veg. My husbands’ family is a big fan too. In fact, last year I spent Christmas with my husbands’ extended family for dinner. Our aunt took on making the brussels sprouts, however, when she went to the grocer they were all sold out!! The fam was sorely disappointed. Some members even made trips to their closest grocers to check.
Suffice to say we all learned a big lesson that year; never ever leave shopping for brussels sprouts to the last minute. And although brussels sprouts often get stigmatized as North America’s most hated vegetable, it seems that supply and demand begs to differ.
Needles to say brussels sprouts almost never fail to make the menu on Christmas Day in some way, shape, or form. Whether they’re steamed, pan fried, roasted or thinly sliced for salads, But probably my favourite way to enjoy the green dish is this Maple Roasted Brussels Sprouts recipe.
They’re made by roasting in the oven on high heat until browned and crisp, then tossing in a citrus maple dressing with ginger, lemon and cayenne. The result is a perfectly spiced, sweet and citrusy side dish that will convert anyone into a brussels sprouts lover. I’ve then topped with some toasted hazelnuts for some nuttiness and extra crunch.
What I love most about this recipe (apart from its taste) is just how simple it is. A quick pop in the oven and drizzled with dressing is all that’s needed for a gourmet, chef worthy side dish. Perfect for Christmas Day when we’re trying to make a long list of impressive dishes for the unforgettable feast. Quick and easy is a must. Gourmet and chef-worthy? That’s a bonus.
I strongly urge you to place this Maple Roasted Brussels Sprouts recipe on your table this Christmas, and watch your loved ones come flocking. You won’t believe how deliciously gourmet they will taste with such little effort. Nor how easily they’ll go down. If that’s not a Christmas miracle for adults, I don’t know what is.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Maple Roasted Brussels Sprouts
- 1 1/2 lbs brussels sprouts
- 1 tsp sea salt
- 1/4 cup neutral oil
- 1/4 cup maple syrup
- 1/3 cup apple cider vinegar
- 3/4 tsp red pepper flakes
- 3 tbsp coconut oil
- 1/4 tsp ground ginger
- 1 tbsp lime zest
- 1/4 cup hazelnuts , chopped
- Preheat oven to 450F/230C. Line a baking tray with parchment paper. Slice brussels sprouts in half and toss into a large mixing bowl. Add sea salt and oil and toss to combine. Transfer brussels sprouts to baking tray cut-side-down and place in the oven to cook for 20-25 minutes, or until golden and crispy.
- While you're waiting for the brussels to cook, make your dressing. In a saucepan add maple syrup, apple cider vinegar, red pepper, coconut oil, and ginger. Mix to combine and simmer on medium heat for 5 minutes. Place to the side.
- Toast hazelnuts in a small skillet on medium heat for 5-10 minutes, or until browned. Place to the side.
- When brussels are cooked transfer back to large mixing bowl and drizzle with dressing. Toss to combine. Transfer to a serving dish and sprinkle with lemon zest and toasted hazelnuts.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE