Are you ready to turn those often-dreaded Brussels sprouts into a mind-blowing side dish that will have everyone begging for seconds? Prepare to be amazed by this game-changing recipe that magically transforms humble sprouts into golden, caramelized morsels of pure deliciousness! With a perfect balance of crispy edges, toasted walnuts, and a hint of sweet maple syrup, this dish will revolutionize the way you think about vegetables forever.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup walnuts, chopped
- 3 tbsp olive oil
- 2 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash the Brussels sprouts thoroughly under cold running water. Trim off the tough stem ends and remove any yellow or discolored outer leaves. Cut each sprout in half lengthwise to ensure even roasting.
- Pat the Brussels sprouts dry with paper towels to remove excess moisture. This will help them crisp up and caramelize in the oven.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, ensuring each sprout is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. Make sure they are not overcrowded to allow proper roasting and browning.
- Place the baking sheet in the preheated oven and roast for 15-18 minutes, or until the sprouts are golden brown and crispy on the edges.
- While the sprouts are roasting, roughly chop the walnuts into smaller pieces. Toast them in a dry skillet over medium heat for 2-3 minutes to enhance their nutty flavor, stirring frequently to prevent burning.
- During the last 5 minutes of roasting, drizzle maple syrup over the Brussels sprouts and gently toss to coat. This will help create a beautiful caramelization.
- Remove the baking sheet from the oven and immediately sprinkle the toasted walnuts over the roasted Brussels sprouts.
- Transfer the Brussels sprouts and walnuts to a serving dish. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot as a delicious side dish, garnishing with additional chopped walnuts or a drizzle of maple syrup if desired.
Tips
- Moisture is the enemy of crispiness! Always pat your Brussels sprouts completely dry before roasting to ensure they develop those irresistible crispy edges.
- Cut-side down is the key to beautiful caramelization. Placing the flat side of the sprouts directly on the baking sheet creates a gorgeous golden-brown surface.
- Don't overcrowd the baking sheet. Give your sprouts breathing room to roast properly, not steam.
- Toast your walnuts separately to enhance their nutty flavor and prevent them from burning during the roasting process.
- The maple syrup drizzle in the last few minutes of cooking creates a magical caramelization that takes this dish from good to absolutely extraordinary.
- For extra flavor variation, try adding a sprinkle of garlic powder or a dash of balsamic vinegar before roasting.Pro tip: This recipe is incredibly forgiving and versatile – feel free to experiment and make it your own!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
