Maple syrup roasted brussels sprouts (or apple, squash and pecans)

Maple syrup is one of my favourite American foods (others are squash, cranberries, blueberries, pecans, corn - more on those later).

A friend at work was eating maple syrup roasted brussels sprouts and said they were the best and easiest thing he'd ever cooked. So I went and looked them up. They are indeed simple and good - much potential to convert haters to sprouts.

1 1/2 lb brussels sprouts
~2 tbsp olive oil
salt+pepper ~2 tbsp maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)

Heat the oven to 375F. Prepare the brussels sprouts by removing any yellow or brown outer leaves and the stems, then cutting in half. Toss the brussels sprouts, olive oil, salt and pepper together until well combined, then spread out in a roasting tin and put in the oven. After 15 min, stir the brussels sprouts. After another 15 min, stir in the maple syrup. Roast for about another 15 min until tender (about 45 min total). Toss the roasted brussels sprouts with the hazelnuts (if using) and eat.


I didn't have hazelnuts (seemed to be a temporary Boston-wide shortage), so did without and it was great. I also tried it with broccoli and that worked too. I've subsequently made it with and without hazelnuts a bunch of times (this has become a bit of a fave) and I like it both ways, but might even prefer without.

I did a similar thing with chunks of apple and squash, and threw in pecan pieces to toast for the last few minutes. That was a really tasty and autumnal dessert, with some coconut rice pudding.

Also good with birch syrup instead of maple.