Roasted Brussel Sprouts: To me they are tender delicious baby cabbage. I know they don’t ever grow up maybe that’s why I like them. Farmer Fred and I have an ongoing discussion about when is the best time to pick them. I love my vegetables young. Zucchini, string beans, and cucumbers to name a few. Fred likes to wait for zucchini clubs to form. He says you get more for your labors.
Sweet or Savory is the question for how to make roasted brussel sprouts. Both are delicious. This recipe has a hint of both. Sweet maple syrup with a good aged balsamic vinegar. Sprinkle on some garlic powder, onion powder with salt and pepper to taste. A little olive oil for when you toss it, makes it all come together. Into the oven for roasting, sprinkle with some toasted sesame seeds, and onto your plate for enjoying. Now that is a super simple, fast and delicious side dish. Why not make some for dinner tonight. Roasted brussel sprouts are delicious as a side dish with Beef Brisket or my Bone-In Pork Roast.
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- 16 Brussel sprouts
- 2 tsp olive oil
- 2 tsp maple syrup
- 2 tsp balsamic vinegar
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt and pepper to taste
- 2 tsp sesame seeds toasted
- To adjust the portions, click on the number of serving and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
- Preheat oven to 450 degrees
- Remove the outer leaf and bottom of the stem. Cut the Brussel Sprouts in half, quarters if very large sprouts.
- Toss the cut and cleaned sprouts with all of the ingredients until coated.
- Bake on a sheet pan, turning once, until fork-tender. About 20 minutes
- Sprinkle with some toasted sesame seeds and serve immediately