These maple roasted brussels sprouts are vegan and paleo!
It took me a while to realize why brussels sprouts got such a bad rap, and why they would often get lumped with broccoli as something kids couldn’t even be forced to eat. The reason is simple – you just got to cook ’em right! Overcook them and they turn stinky, boil them and they get soggy and mushy. The one sure-fire way to cook irresistibly flavorful brussels sprouts is to ROAST them! Deliciously crispy and caramelized with a hint of sweetness, oven roasted brussels sprouts are a healthy vegetable that I just cannot say no to. These Maple Roasted Brussels Sprouts however, are my absolute favorite way to cook (and eat) brussels sprouts! It’s a ridiculously easy dish to prepare, and one of the most requested Thanksgiving side dishes in my experience! 🙂 And I often make them to go with a roast dinner, any time of the year as well.
I like to roast the brussels sprouts in an extra hot oven (425°F), so that the vegetable caramelizes faster on the outside, without allowing them to get soggy on the inside, while also preserving more of the freshness of the vegetable. Roasting gives these brussels sprouts an almost nutty flavor, and the slight sweetness of maple syrup is perfectly balanced by a hint of spice and the kick of chili powder/crushed chili pepper (this is optional, but definitely recommended – you can also add black pepper). It’s a beautifully balanced, sweet and spicy side dish perfect for your Thanksgiving spread, or any time of the year!
A lot of the time, brussels sprouts are cooked with bacon. A fair choice – bacon makes everything better! I personally prefer eating my maple roasted brussels sprouts WITHOUT bacon, because this way the roasted brussels sprouts are front and center and the whole of this dish, and I get to taste this gorgeous vegetable in all its glory. But if you do like to add bacon to these maple roasted brussels sprouts, by all means go for it!
Without the bacon, this maple roasted brussels sprouts dish is vegan too, making it one of the simplest vegan Thanksgiving side dishes to prepare, where you don’t feel like you’re indulging too much. Plus, these roasted brussels sprouts are paleo as well. I love making these maple roasted brussels sprouts for any roast dinner I make, and then any leftovers, will be reheated in a pan the following morning, and topped with a fried egg, for a deliciously wholesome breakfast/brunch!
So go ahead and make these roasted brussels sprouts as a side dish for your Thanksgiving and Christmas spreads this year! If I can get my husband to enjoy and devour this dish the way he does, I’m sure it’ll convert anyone to love brussels sprouts too! 🙂
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Tools I used for this recipe (affiliate links)
Mixing Bowls – I have a set of glass mixing bowls (microwave friendly), and a set that is plastic with non slip bottoms. I love them both for all my mixing and tossing needs in the kitchen. Tongs – A good set of tongs with non slip handles is great to flip and toss the brussels sprouts while it’s being baked. The long handles make these tongs even better! Roasting sheet pan – You can use your roasting pan for this, or you can use a half sheet pan (like me) instead! I do like to line the pan with parchment paper so that cleaning up will be easier.
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