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RECIPE: Maple Balsamic Roasted Brussels Sprouts


I would like to first and foremost thank whoever it was that brought back the Brussels Sprouts.  They went from the worlds most hated vegetable to something that is almost universally loved.  I have a feeling it was a gentleman with a mustache and dark rimmed glasses because you can’t find a hipster, farm-to-table, craft beer serving restaurant that doesn’t have their own delicious Brussels version.  Regardless, thank you kind sir and those suspenders are very becoming!

I typically roast my Brussels Sprouts with a little oil, lemon, fresh herbs (rosemary and thyme), salt and pepper.  However, when I found this recipe I had to try it.  And judging by the amount of excitement that I generated when I posted it on FaceBook, it seems that I was not the only one excited!

Now, I can’t take credit for this recipe.  It was originally posted by the Hummusapian.  Please check out her site for more great recipes and mouth watering food photography!

Ok, back to my dinner last night!  Basically I tossed these fresh Brussles Sprouts with coconut oil, balsamic vinegar, maple syrup, salt and pepper in a large bowl.

Then I roasted them for about 30 minutes on a baking sheet.  I have to say they made my house smell delicious!  Typically Brussels aren’t known for their seductive aroma but the sweetness of the coconut oil and maple was mouth watering.

I love my Brussels really crispy so next time I will most likely use a cast iron pan rather than a baking sheet.  The flavor was exactly what I was hoping for but I think that the cast iron would have allowed it to caramelize a little more and be a bit crispier.  Plus, that’s how they serve them at the hipster restaurants so that man in the mustache must be right!


  • 1 lb Brussels sprouts
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste


  1. Preheat oven to 375F.
  2. Cut Brussels sprouts in half.
  3. Toss in a large bowl with remaining ingredients.
  4. Place on a baking sheet (or cool cast iron pan) cut side down.
  5. Cook for 30 minutes, string once to prevent sticking.

Again, recipe originally from Hummusapien – check her out!


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