I never ate Brussels sprouts growing up and I probably would have kept it that way had I not tried Chrissy Teigen’s roasted Brussels sprouts recipe. My life had been pretty OK without the addition of Brussels sprouts and I didn’t think that would change. Well, I’m not totally forgetting about Chrissy Teigen and her sprouts (they’re the best things ever) but I’ve recently created another way of enjoying them.

Not too long ago on my column, I shared a recipe on maple roasted veggies. They were delicious. John even spoke very highly of them. Don’t get me wrong, he loves vegetables but I wasn’t quite sure if he would love these. Originally, I used a mixture of carrots, zucchini, squash, onions and sweet potatoes and I loved the flavors so much. Even though I enjoyed the combination, I immediately thought that the maple glaze would be even more delicious with Brussels sprouts.

I was right.

I combined the intense flavors of roasted sprouts with red onions and sweet potatoes. Not only was it delicious but it looked really beautiful. Picture it: a deep green color from the Brussels sprouts blended with bright orange from the potatoes. Gorgeous, right?

This recipe was slightly based on my column and as usual, I sort of eyeballed the ingredients a bit. Please hear me when I say this: you cannot mess up this recipe. I promise. As long as you have the correct oven temperature and the appropriate length of time to roast the sprouts, you’ll be fine. And don’t worry, I noted what that should be in the recipe.

The other thing about this recipe is that I get to share it with even more people. We’re participating (I say “we” like these sprouts are an actual person) in a Black History Month Virtual Potluck. Sounds yummy, doesn’t it? I’m joined by 27 other awesome black food bloggers all who have some really tasty recipes that I can’t wait to recreate. Scroll to the end of this post to get the full list of everyone participating.

My new favorite roasted Brussels sprouts

Maybe you’re not a fan of Brussels sprouts – that’s OK. I’d like to challenge you to try these (or these) before making up your mind completely. Pretty please. On the flip side, you can try this recipe with a variety of other vegetables. Whatever veggies you like, roast them then top with the glaze. Everyone will be a fan and they’ll be begging you to make them again. Trust me on this one.

Maple Roasted Brussels Sprouts

December 7, 2016

by Shawanda | Eat. Drink. Frolic.

Category Side Dishes

This recipe makes a lot of glaze. Use the leftovers for another dish or reduce it by half.

Ingredients

1 lb. Brussels sprouts, halved
1 - 2 sweet potatoes, cut into 1-inch cubes
1 red onion, sliced
1/3 cup olive oil
2 tsp sea or kosher salt
2 tsp ground black pepper
1 tsp fresh thyme
1½ tbsp dry herbes de Provence
1 cup pure maple syrup
¼ cup balsamic vinegar

Instructions

Heat oven to 450 degrees.
In a bowl, combine the sprouts, potatoes and red onions. Drizzle in the olive oil and all of the spices.
Carefully toss together then spread on a baking sheet. Be sure that the veggies aren't on top of one another.
Roast for 20 minutes.
While the veggies are roasting, add the syrup and vinegar to a small saucepan. Bring to a boil then reduce heat. Allow it to simmer until it has reduced and thickened a bit.
Remove the veggies from the oven and give it a shake (to move the vegetables around). Drizzle the glaze over the vegetables (don't use all of the glaze) then return back to the oven for 3 minutes.
Serve immediately and enjoy!