Maple-Roasted Brussels Sprouts With Pumpkin Seeds

A delicious sweet & savory side dish for your Thanksgiving meal. These roasted Brussels will be loved by all, even those who hate veggies.

  Thanksgiving is almost here! When I think of Thanksgiving, I think of family gatherings and delicious food. I get excited about all the cooking and baking that I get to do for these gatherings. Weeks ahead, I read cooking magazines, and cookbooks, and search Pinterest for new recipe ideas. I just love finding new Thanksgiving recipes and food for my Thanksgiving meal. Pinterest always has the best Thanksgiving recipe ideas and cooking tips to make my Thanksgiving meal the best.

  I always try to make healthy dishes when I cook as I want to show my family that healthy food tastes delicious. One of my favorite dishes to cook for gatherings is roasted vegetables. Most people do not eat enough veggies and I want to show people that veggies when made right taste delicious. My favorite veggie is brussels sprouts. Most people do not like brussels sprouts, but once they try this dish they love them. This is the only way I can get my husband to eat brussels sprouts.

Maple-Roasted Brussels Sprouts are:

~ Sweet

~ Healthy

~ Tender

~ Loaded with fiber

~ Full of nutrients

~ Delicious

   I have discovered a wonderful way to cook brussels sprouts. Roasting veggies brings out a sweet flavor to the vegetables. Then the drizzle of maple syrup adds an additional sweetness which makes the vegetables irresistible. I cut them in half and roast them in the oven, which brings out a wonderful sweet flavor to them. Then I drizzle maple syrup over them and add roasted pumpkin seeds. My Maple-Roasted Brussels Sprouts 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 are too tasty to serve just once a year. So I make them year-round.

This recipe is easily halved for smaller gatherings or an everyday family meal. I 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 an 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. You can use raw or roasted pumpkin seeds. I like using the green raw pumpkin seeds that are called pepitas. This recipe serves 6-8 people but is easy to cut in half for a small family.

   The first step to making this wonderful dish is preparing the brussels sprouts. You will need to trim any wilted or yellow leaves off the sprouts. Then to make the sprouts bite-size, cut them in half. A cutting board helps get the job done quickly, along with a sharp knife. I like using a bamboo cutting board as it does not dull my knives. It is also durable and lightweight. I use this board for everything. The silicone edges on the board keep the board from moving around and it adds a great look to the cutting board. Most people are afraid of the care that goes into wood-cutting boards. Those fears are gone with this board as I just hand wash mine and hang it up to dry on my pot rack.

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Looking for more recipes with Brussels Sprouts? 

 If you enjoy Brussels Sprouts, then you will enjoy these recipes. Click on the below links to discover new delicious ways to prepare Brussels Sprouts.

Roasted Rainbow Brussels Sprouts 

https://www.momknowsbest.net/2018/12/roasted-rainbow-brussels-sprouts-made.html

 Oven Roasted Brussels Sprouts, Eggplant, And Zucchini With Pumpkin Seeds 

https://www.momknowsbest.net/2014/11/maple-roasted-brussels-sprouts-with.html

Roasted Brussels Sprouts With Blueberry Glaze 

https://www.momknowsbest.net/2015/12/roasted-brussels-sprouts-with-blueberry.html

Maple-Roasted Brussels Sprouts With Pumpkin Seeds

Ingredients: 

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 the bottoms. Cut the Brussels sprouts in half. 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.

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