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- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 3 tablespoons pure maple syrup - 2 tablespoons balsamic vinegar - 1 teaspoon garlic powder - Salt and pepper to taste - ¼ cup chopped pecans or walnuts (optional) - 2 tablespoons fresh parsley, chopped for garnish Brussels sprouts are the star of this dish. You begin with one pound of Brussels sprouts. Make sure to trim and halve them. This helps them cook evenly. Next, you will need three tablespoons of olive oil. This adds richness and helps the sprouts crisp up nicely. Then, grab three tablespoons of pure maple syrup. This sweet flavor enhances the sprouts. It also helps create a lovely glaze when roasted. You will also need two tablespoons of balsamic vinegar. This adds a tangy note that balances the sweetness. For seasoning, you need one teaspoon of garlic powder. This gives a nice savory touch to the dish. Adding salt and pepper to taste is key. They enhance all the flavors. Optional but recommended, use a quarter cup of chopped pecans or walnuts. They add a delightful crunch. Lastly, you will need two tablespoons of fresh parsley for a pop of color. It makes your dish look fresh and inviting. Gather all these ingredients, and you're ready to create a tasty and healthy side dish. - Preheat the oven to 400°F (200°C). - Prepare the baking sheet with parchment paper. First, we want to set the stage for our Brussels sprouts. Start by preheating your oven to the right temperature. This step makes sure our veggies roast evenly. Next, grab a large baking sheet and line it with parchment paper. This helps with easy clean-up and prevents sticking. - Combine olive oil, maple syrup, balsamic vinegar, garlic powder, salt, and pepper. Now, let’s whip up a tasty marinade. In a large bowl, mix together the olive oil, pure maple syrup, balsamic vinegar, garlic powder, salt, and pepper. Stir the ingredients well until they blend into a smooth mixture. The sweet maple syrup pairs perfectly with the tang of balsamic vinegar, giving our Brussels sprouts a delicious flavor. - Toss Brussels sprouts in the marinade. - Spread on baking sheet and roast for 20-25 minutes. Next, add your halved Brussels sprouts to the bowl. Toss them gently in the marinade. Make sure each piece is well-coated. If you like some crunch, mix in chopped pecans or walnuts. Spread the Brussels sprouts evenly on the prepared baking sheet. Roast them in your preheated oven for about 20 to 25 minutes. Stir them halfway through to ensure they cook evenly. You’ll know they are done when they are golden brown and crispy on the outside. Once roasted, let them cool a bit before serving. Garnish with fresh parsley for a pop of color! To get the best results, space the Brussels sprouts well on the sheet pan. Place them cut side down and leave a little room between each sprout. This helps hot air flow around them. If they touch too much, they may steam instead of roast. Roasting at 400°F (200°C) works great for Brussels sprouts. Roast them for 20 to 25 minutes. Halfway through, stir them to help them brown evenly. Look for a golden brown color and crispy edges. This shows they are ready and tasty. You can add more flavor with spices. Try adding chili flakes or smoked paprika for a kick. Fresh herbs like thyme or rosemary can also boost the taste. For a sweet twist, sprinkle some cinnamon or nutmeg. These small changes can make your dish amazing! {{image_2}} If you want a nut-free dish, you can skip the nuts in this recipe. Instead, try adding crispy fried onions for that satisfying crunch. You can also use sunflower seeds or pumpkin seeds. Both options bring a delightful texture without any nuts. Want to make this side dish heartier? Add protein like bacon or tempeh. For bacon, cut it into small pieces and roast it with the Brussels sprouts. The fat from the bacon will add amazing flavor. If you prefer a plant-based option, use cubed tempeh. Marinate it in the same sauce, then roast it alongside the sprouts for a tasty twist. If you're out of maple syrup, don't worry! Honey or agave syrup work well as substitutes. Both add a lovely sweetness to the dish. Just keep the amount the same as the maple syrup. This way, you will still enjoy that sweet and tangy flavor in your meal. To keep your roasted Brussels sprouts fresh, store them in the fridge. Place them in an airtight container. They will stay good for about 3 to 5 days. Make sure they cool completely before sealing. This helps prevent moisture buildup, which can make them soggy. When you're ready to enjoy leftovers, the oven is best for reheating. Preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet and heat for about 10 minutes. This helps them regain their crispy texture. If you’re in a hurry, you can use the microwave. Place them in a microwave-safe dish and heat in 30-second intervals until warm. You can freeze roasted Brussels sprouts for later use. Make sure they are completely cool before freezing. Place them in a freezer-safe bag or container. Remove as much air as possible. They will keep well for up to 3 months. To thaw, move them to the fridge overnight. Reheat them in the oven for the best results. Yes, you can use frozen Brussels sprouts. However, fresh ones are better. Fresh sprouts have a crisp texture and rich flavor. Frozen sprouts may lose some texture. They can also release water during cooking. This can make them soggy. If using frozen, thaw them first. Pat them dry with a towel. This helps them roast better. Cutting Brussels sprouts is simple. Start by trimming the stem end. This helps remove any brown or wilted leaves. Next, cut each sprout in half. This allows the inside to cook faster. Ensure your knife is sharp for clean cuts. Uniform size helps them roast evenly. Look for a nice golden brown color. They should be crispy on the outside. A fork should pierce them easily. If they are soft and tender, they are done. You can also check the smell. A sweet, nutty aroma means they are ready. Roasting Brussels sprouts is fun and easy. We covered the best main ingredients and seasonings. I shared step-by-step instructions to spice and cook them just right. The tips you learned will help you achieve crisp, tasty sprouts. Try the variations for added flavor and texture. Store any extras properly, and enjoy them later. With these tips, you can impress anyone with your cooking skills. Get ready to enjoy a dish that shines on any table!

Maple Roasted Brussels Sprouts Sheet Pan

Discover the deliciously unique Maple Glazed Brussels Sprouts Delight that will transform your vegetable side dish game! With just a few simple ingredients, you can create a sweet and savory treat in no time. Perfectly roasted and glazed, these Brussels sprouts are not only tasty but also impressively easy to make. Click through to explore this mouthwatering recipe and elevate your dinner table today!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons olive oil

3 tablespoons pure maple syrup

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

Salt and pepper to taste

¼ cup chopped pecans or walnuts (optional)

2 tablespoons fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the olive oil, maple syrup, balsamic vinegar, garlic powder, salt, and pepper. Mix well to create a marinade.

      Add the halved Brussels sprouts to the bowl and toss until they are thoroughly coated in the marinade. If using, mix in the chopped nuts for added crunch.

        Spread the Brussels sprouts evenly on the prepared baking sheet in a single layer to ensure even roasting.

          Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and crispy on the outside.

            Remove from the oven and let them cool slightly before transferring to a serving dish.

              Garnish with fresh parsley just before serving.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4