Maple balsamic roasted brussel sprouts

This comforting fall or winter side dish combines sweet and savory to create a side dish that is simple enough for the weeknight and complex enough for a dinner party.

I am so excited that it is the start of brussel sprout season! Brussel sprouts are one of the few vegetables my husband really enjoys. And they are one of my super foods according to my Viome gut test so we have them weekly when they are in season.

Brussel sprouts are a cruciferous veggie which we all need to be eating more of! Cruciferous veggies are packed with vitamins and minerals, are full of fiber and are low in calories. Basically you feel full eating less! And brussel sprouts have a decent level of protein which helps you feel satisfied long after a meal.

This recipe was inspired by a local denver restaurant called Park & Co. Jake and I ordered their appetizer of crispy brussel sprouts and they were so good I had to try recreating them at home. This is my attempt at it and I think it turned out pretty good!

You will want to start out by washing your brussel sprouts. Then you will want to trim off their stem and then cut them in half. Take off any gross outer leaves. If a perfectly good leaf comes loose don't throw it away! Those little rogue leaves turn extra crispy when roasted and add to the dish!

Next you will want to slice your red onion. You will want to keep them long so they can also crisp up nicely in the oven. Put your brussel sprouts and red onions on a pan, toss with avocado oil and salt and pepper and bake at 425 F for about 20 minutes or until crispy on the edges and dark golden brown.

While your brussels and onions are roasting you will want to start on preparing your secret ingredient: candied nuts. I like to use either almonds or pecans. Both work beautifully! You will want to rough cut your nuts so you can still get a good crunch from them. Then you will heat up butter in a cast iron or non-stick skillet on medium heat until just melted. Toss in the nuts and a little honey and cook until the nuts just begin to soften and the honey and butter turn brown.

Once these are done you will want to put them on a plate lined with parchment paper to cool and to ensure they don't stick together in a big clump. I learned this the hard way and had to pry all the nuts apart.

Next you will want to whisk together 2 tablespoons each of olive oil, balsamic vinegar and maple syrup. Once the brussel sprouts and nuts are done cooking, put them into a large bowl. Pour the balsamic mix over and toss. Serve immediately!

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Maple Balsamic Brussel Sprouts

Prep time: 15 minutes

Cook time: 20 minutes

Yield: 6 servings

1 lb brussel sprouts, trimmed and halved

1/2 red onion, sliced

1/2 cup almonds or pecans, coarsely chopped

2 TB butter

1 TB honey

2 TB maple syrup

2 TB balsamic vinegar

2 TB extra-virgin olive oil

2 TB avocado oil

Salt and pepper to taste

Preheat the oven to 425 F. Place the brussel sprouts and onions on a baking sheet lined with tin foil or parchment paper. Drizzle with avocado oil and season with salt and pepper. Bake in oven for 20-25 minutes or until brussel sprouts are darkly browned.

While the brussel sprouts are roasting prepare the almonds or pecans. Head the butter in a cast iron or non-stick pan over medium heat. Add the almonds or pecans and honey and cook until nuts are just beginning to soften and the butter honey mixture lightly browns. Place nuts on a parchment lined plate to cool and to prevent from sticking together.

Once the brussel sprouts and onions are cooked, transfer to a bowl and add in the cooked almonds or pecans. Mix together the maple syrup, balsamic and olive oil. Our balsamic mixture over sprouts and toss. Serve immediately.