I have found a wonderful way to cook brussels sprouts. These Maple-Roasted Brussels Sprouts with pumpkin seeds are so yummy and irresistible, that even if you normally do not like these sprouts you will love these. These irresistible sprouts are a holiday favorite but too tasty to serve just once a year. The recipe is easily halved for smaller gatherings or an everyday family meal. I am will be adding these to my Thanksgiving menu.
I made a batch of these maple roasted "little cabbages" the other day and ate them with dinner. The leftovers were awesome to snack on the next day. The maple syrup gives the sprouts just the right amount of sweetness that will make brussels sprout haters ask for more. The pumpkin seeds give them a extra touch of flavor. I made a batch without the pumpkin seeds and quickly found out the pumpkin seeds add a great taste to the brussels sprouts. This recipe serves 6-8 people but is easy to cut in half for a small family.
Maple-Roasted Brussels Sprouts With Pumpkin Seeds
2 pounds Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 tablespoons maple syrup
1/4 cup raw or roasted green pumpkin seeds
Preheat the oven to 400°F. Peel off any yellowed or wilted leaves from the outside of Brussels sprouts and trim bottoms. Combine brussels sprouts in a large bowl with oil, salt and pepper. Toss until coated. Place the sprouts on a baking sheet and roast, stirring once or twice, until sprouts are almost browned and just tender when pierced at the base with a paring knife, about 25 minutes. Place the brussels sprouts in the serving dish and toss them with the maple syrup and pumpkin seeds.