Allow me to introduce you to sweet n’ salty heaven. Today, we’re bringing the humble Brussels sprout back to life! The flavor vibes are at an all time high, folks. Caramelized to total perfection with a drizzle of pure maple syrup, buttery coconut oil, and a splash tart balsamic vinegar…sprouts don’t get much better than this. While I’m often partial to my Sweet and Spicy Almond Butter Roasted Brussels Sprouts or Goat Cheese Pasta with Brussels Sprouts, I’ve been craving going back to basics lately. Truth be told, these are sensationally delish and crispy while still being easy to make (i.e. anything but basic). But don’t take my word for it…
The low down on ingredients
This recipe can easily be doubled or tripled if you’re feeding a crowd. You’ll want leftovers! “I have tried many Brussels recipes and this continues to be my all time favorite.” -Rachel “That is the BEST Brussels sprouts recipe I’ve ever tried! So glad I have a ‘go-to’ recipe now. Super easy to make and super delicious.” -Eti “I made these for me and my boys one day for lunch with some jasmine rice. They practically licked the plates! My 4-year-old actually did his plate (a little bit) 🙂” -Jessica “This was absolutely amazing! My favorite roasted Brussels sprouts recipe thus far. Simple ingredients I always have on hand. I could eat the entire tray in a single sitting, easily. I baked at 400F though and that was the only change I made. Everyone seriously needs to try this.” -Veronica
Brussels sprouts: The one and only! You’ll take any funky leaves off and chop the woody ends. Slice or quarter depending on how big they are. Balsamic vinegar: A splash of acid to balance all the flavors. Look for high-quality balsamic vinegar of Modena. Coconut oil: for buttery notes. Use refined for no coconut flavor. I’ve tested these with extra virgin olive oil too, but I prefer coconut oil. Pure maple syrup: The high quality stuff, not Aunt Jemima. This adds the perfect amount of sweetness and flavor depth. Honey will also work. Salt + pepper: A pinch of both for perfect flavor.
Hot tip: slice your sprouts like a boss
No woody ends allowed, no sir!
Tips for extra crispy Brussels
Snacking on roasted Brussels sprouts is totally normal and not at all weird, just to set the record straight. You may be a little stinky, but hey…you win some, you lose some.
I hope you’re as obsessed with this crazy delish sprouts recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
