Maple-Nut Roasted Brussels Sprouts

vegan, soy-free, gluten-free, grain-free, refined sugar-free

Adapted from Chloe Coscarelli's recipe in Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Foods You Love the Vegan Way

This is hands-down my favorite way to prepare Brussels sprouts! When roasted, these tiny cabbages taste as sweet as candy! A little maple syrup brings out the natural sweetness of the sprouts, and hazelnuts or walnuts complete the flavor and texture profile. 

Serves: 6  / Prep time: 15 min / Total time: 60 min

Ingredients:​

• 1 1/2 lbs Brussels sprouts, rinsed
• 1/4 cup oil (olive or canola work well)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons maple syrup
• 1/2 cup coarsely chopped hazelnuts or walnuts

Directions:

1. Preheat oven to 375 F. Line a large rimmed baking sheet with parchment paper.
2. To prepare Brussels sprouts, chop off the tough stems, and then chop each sprout in half and arrange on the baking sheet.*
3. Drizzle the oil over the sprouts and stir to coat completely. Sprinkle with salt and pepper.
4. Roast for 15 minutes. Stir to even out browning, and then roast for 15 minutes more. Remove any browned leaves as you go along.
5. After 30 minutes of roasting, add maple syrup and nuts** to the sprouts, stirring to coat. Roast for about 15 minutes more or until the sprouts are fork tender and lightly browned. Total roasting time should be about 45 minutes.

*If the outer layers of leaves come off, pile them into one area of the baking sheet so they can be easily removed later (they burn quickly) OR use them in a raw Brussels sprouts salad with a little lemon juice, olive oil, nutritional yeast, salt, and pepper (my 2nd favorite way to eat Brussels sprouts!).
**If you happen to have roasted nuts, just add them in right before serving.