Nov 13, 2018


Author: Jenna B. Radomski | Serves 4-6 as a side | Prep time: 10 minutes | Cook time: 20 minutes

When I was a child, I remember nearly every adult in my life turning up their noses at the near mention of Brussels sprouts.

“Eww…they taste so gross!”

It’s no wonder I didn’t try them until my late teens! My first experience with the little green bundles was scrumptious and left me wondering why so many people hated on them. I believe with the right cooking method and flavors, all food can be enjoyable.

This recipe goes out to all the people who think they don’t like Brussels sprouts. These are crispy and have just the right balance of sweet + salty. I encourage you to bring these to your next holiday gathering and possibly convert your friends and families into loving these little sprouts. Yup, they are that good.


·     4 cups Brussels sprouts, trimmed and halved

·     1 cup nuts, roughly chopped (almonds and pecans are my favorite)

·     3 cloves garlic, minced

·     3 tablespoons unsalted butter, melted

·     1 tablespoon pure maple syrup

·     ¾ teaspoon salt

·     ¼ teaspoon black pepper


1.    Preheat oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Set aside.

2.    Place halved Brussels sprouts, nuts, and garlic in a large mixing bowl. Pour butter, maple syrup, salt, and pepper on top and stir to combine.

3.    Spread mixture onto the prepared baking sheet and arrange in an even layer, leaving some space between sprouts so they do not become mushy.

4.    Bake for 18-20 minutes, flipping halfway through to ensure even cooking. It’s ready when the Brussels sprouts are easily pierced with a fork and the outer leaves begin to brown.

5.    Remove from oven and serve immediately. Store leftovers in an airtight container in the refrigerator for 2-3 days.

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