Maple Glazed Brussel Sprouts

Melissa King Recipes, Side Dishes

I am not too picky when it comes to vegetables, but the one I never seemed to like was brussel sprouts.  I had tried them many ways with no luck.  So when my friend Judith over at The Midnight Baker told me she had a great recipe, I decided to give them another shot.  This Maple Glazed Brussel Sprouts recipe was so good that I could not stop eating them.  I am a believer for sure now.

Maple Glazed Brussel Sprouts - My Whole Food Life

These are amazing.  Even my husband could not stop eating them.  This will become a staple in our house for sure.  This recipe is almost as addicting as my Cauliflower Popcorn.

Maple Glazed Brussel Sprouts

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Prep Time 5 min Cook Time 30 min

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Wash brussel sprouts, remove the ends and cut in half.
  3. Place the brussel sprouts in a large bowl.
  4. In a small bowl, whisk the oil, salt and maple syrup.
  5. Pour over the brussel sprouts and mix well.
  6. Place the brussel sprouts on a lined baking sheet.
  7. Bake in the oven for 30 minutes, stopping to flip the sprouts halfway through.

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Recipe Notes

 

 

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60 thoughts to “Maple Glazed Brussel Sprouts”

  1. We've just started this healthier way of eating recently so I'm not yet familiar with coconut oil. I can't afford to throw out all my pantry items, but am replacing things slowly. Is there a substitute for coconut oil? If not, will add that to next shopping trip..never been a fan of Brussels sprouts, but these sound great!
    Reply
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  6. These were incredible! I set my convection oven to 425 and they got all charred and crunchy. What a great recipe. My new favorite way to eat Brussels sprouts! Thank you!
    Reply
  7. I have always loved Brussel sprouts and have stir fried, steamed and sautéed them with many veg- variations, but discovering all your creative recipes today was a national holiday for my palate! Off to the greengrocer to snag some fresh ones..and coconut oil. Cannot thank you enough. Oh Yum!
    Reply
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  11. Yes, the hype is true. These are delicious. My family was already a fan of B. sprouts, but we usually have them oven roasted with A LOT of garlic. This sweeter interpretation was a big hit with all 3 of us as well - even the 8 year old. Thanks again, Melissa.
    Reply
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  16. Thanks for the great idea....i am looking to make a fun & festive veggie dish for Thanksgiving that has NO added sugar & is thoroughly organic using only whole, unprocessed ingredients. So i am now inspired by your recipe to modify it and add homemade almond butter & oil to substitute for the processed coconut oil. I am also going to take 6 medjool dates soaked in water for 2 hours then mixed into the food processor until it makes a caramel paste. To that i will add water until it becomes a thick paste syrup. I will substitute the date paste syrup for the maple syrup. Lastly, i will add homemade pear/orange sweetened dried cranberries to the Brussels sprouts. Voila!!! a festive, Christmasy looking side dish for my Thanksgiving meal : )
    Reply
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