Maple Roasted Brussels Sprouts
Smokey maple roasted brussels sprouts is a perfect holiday addition to your special dinner or a fantastic, albeit trendy appetizer. Easy to make and easier to enjoy, these earthy treats are maple sweet, smokey roasted and a hint of sweet leeks to make them delicious and irresistible.
I have a couple super powers, I can fold fitted sheets and make them look like flat; I can make brussels sprouts recipes that change how people like them. I can make people who don’t like them, enjoy them.
I have proven this power with brussels sprouts many times, my husband was my first convert. Maple roasted brussels sprouts, most recently has converted my daughter.
These are smokey bacon flavour without the bacon, so a purely vegan recipe with no butter or bacon but has the same sweet and savoury flavour profile people enjoy so much. The leeks add a subtle sweet onion tang and the brussels sprouts have their bitter aftertaste blanched out of the recipe at the beginning. Maple roasted brussels sprouts are a win.
I love brussels sprouts, it helps to make me strive to help other enjoy them. Maple roasted brussels sprouts I cannot stop eating. They will make your holiday dinner easy, delicious and memorable. These can be roasted with any other vegetables at the same time and pair perfectly on the plate with the fall flavours of holiday meals.
Brussels sprouts are considered a winter vegetable since they are so tolerant of cold weather. A little known fact is that brussels sprouts are better, a little sweeter, after they have experienced their first frost on the stalk they grow on. Furthermore, brussels sprouts are a member of the kale, broccoli family and are full of healthy nutrients, like vitamin A & C.
Want a non-vegan recipe? Cookin’ It Easy makes a great recipe with ham.
Maple Roasted Brussel Sprouts
- sauce pan
- medium bowl
- measuring spoons
- 1 lb brussel spouts
- 1 each leek
- ¼ tsp black pepper
- ½ tsp smoked salt or sea salt
- 1 tsp liquid smoke
- 2 tsp maple syrup
- 1 tsp olive oil
- Place a sauce pan with cold water on stove and bring to a boil (you'll blanche brussel sprouts in this)Cut a small piece of the stem off, cut the brussel spouts in half and peel off 2-4 outside leaves.
- This is an important step, keeping them whole means the possibility of black spots being inside them and grossing out people who eat them. It's also hard to eat some of the whole pieces. Please cut them in half.
- Cut your leeks into ½" rings.
- When the water is at a full boil, carefully place the brussel sprouts in the boiling water and blache for 5 minutes.Set a timer, it goes by quick and do not over cook.Get a large bowl of ice cubes ready to shock them into stopping cooking as soon as they are done and prepare a colander to strain them from the boiling water.
- Once the timer goes off, immediately drain the brussel spouts, they are cooked and brighter green.
- Pour the drained sprouts into the ice bowl and add some cold water too. Swirl it around to cool them completely. Use a spoon if its still hot, use your hand at the end to ensure they are cold enough.
- Turn the oven on to roast at 375° Dry brussel sprouts gently. They are cooked and soft at this point.Put all the ingredients (dried brussel sprouts, leeks, maple syrup, liquid smoke, oil, salt and pepper) in a bowl and stir.
- Place them on a baking sheet, flatten them out to make sure they roast evenly.Roast for 35 minutes, stirring to roast evenly and roasting longer if preferred.