Eating healthy is a major focus for many of us. We are all trying to "be good" and give our bodies the vitamins and minerals they need so we can feel better and live longer. I admit I am one of those people. In my quest to find more healthy options, about a year ago I decided to give Brussels sprouts a try. I was a bit nervous given their bad reputation. When I brought them home from the grocery store, my husband wrinkled his nose and said, "gross!" even though he had never tried them either. But I was determined to try them given their great nutritional value.
Well, you can imagine how surprised I was to find that I LOVE Brussels sprouts. They have become one of my absolute favorite vegetables and I have them at least three or four times a week. Sometimes every day! My husband also really likes them, although he's not quite as crazy about them as I am. I can eat them for pretty much every meal. Sometimes I do! I shred them and add to omelets for breakfast and have sautéed them every which way for every other meal. When I found this recipe for Maple-Roasted Brussels Sprouts on our website, I was super excited to give them a try! And let me tell you, they are DELICIOUS! This may be one of my new go-to recipes.
Check out the step-by-step process here or simply scroll down for the full recipe.
Preheat oven to 400°. Place 4 cups halved Brussels sprouts in a large bowl.
Add 2 Tbsp. Roasted Garlic Infused Oil; toss to coat.
Season generously with Seasoned Salt.
Spread in a single layer on a foil-lined baking sheet.
Bake 25-30 minutes. With 2-3 minutes left to bake, remove pan from oven and drizzle with about 2 Tbsp. pure maple syrup.
Return to the oven for the remainder of the time. The sprouts are done when they're crispy on the outside and tender inside.