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- 1 lb Brussels sprouts, trimmed and halved - 1/4 cup pure maple syrup - 2 tablespoons olive oil - 1 teaspoon Dijon mustard - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1/4 cup pecans, chopped (optional) - 1 tablespoon balsamic vinegar (optional for acidity) Brussels sprouts are small green veggies packed with nutrients. They are rich in vitamins C and K. Maple syrup adds a sweet flavor and some antioxidants. Together, they create a dish that is both tasty and healthy. Each serving has about 150 calories. It contains 8 grams of fat, 18 grams of carbs, and 4 grams of protein. Brussels sprouts help with digestion and support heart health. Maple syrup can provide energy and may have anti-inflammatory benefits. This recipe is a great way to enjoy these foods while keeping your meals healthy and fun. - Preheat the oven to 400°F (200°C). - Prepare the maple glaze in advance. To make the maple glaze, grab a small saucepan. Add 1/4 cup of pure maple syrup, 1 teaspoon of Dijon mustard, and 1 tablespoon of balsamic vinegar if you want a little tang. Heat over low. Stir until warm and well mixed. Set aside. - Tossing and spreading on the baking sheet. - Cooking time and tips for maximum flavor. Take 1 pound of Brussels sprouts and trim them. Cut them in half. In a large bowl, mix them with 2 tablespoons of olive oil, 1/2 teaspoon of garlic powder, and salt and pepper to taste. Toss until they are evenly coated. Spread them in a single layer on a baking sheet. Roast for about 20 minutes. Stir them halfway through for even cooking. You want them golden brown and tender. - Final roasting steps and timing. - Best practices for ensuring even coating. Once the Brussels sprouts are roasted, take them out of the oven. Drizzle the maple glaze over them. Toss gently to coat every piece. If you like, you can sprinkle 1/4 cup of chopped pecans on top. This adds a nice crunch. Return them to the oven for another 5 minutes. This will help caramelize the glaze. When done, serve warm for the best taste. For the full recipe, check the Full Recipe section above. To get crispy Brussels sprouts, start by drying them well. Moisture makes them steam instead of roast. Cut them in half for more surface area. This helps them brown nicely. Make sure to space them out on the baking sheet. If they are too close, they will steam. Roast them at 400°F (200°C) for about 20 minutes. Stir them halfway through to ensure even cooking. To avoid mushy results, do not cover them while cooking. Covering traps steam and ruins their texture. Keep an eye on them; they should be golden brown and tender when done. You can add spices for more flavor. Try chili powder for some heat. A pinch of smoked paprika adds a nice depth. Mix in some fresh herbs like thyme or rosemary for a boost. Brussels sprouts pair well with many proteins. Serve them with roasted chicken or grilled salmon. They also go great with pork dishes. For a vegetarian meal, try them with quinoa or a hearty grain. Serve your Brussels sprouts warm for the best taste. They can also be enjoyed cold in a salad. If you have a larger meal, they fit well as a side dish. Garnish with chopped pecans for added crunch. You can also sprinkle some fresh parsley on top. This gives a lovely contrast to the dark green color of the sprouts. For a bit of tang, drizzle some balsamic vinegar over them. For the full recipe, check out the detailed instructions above. {{image_2}} You can change the sweetener in this recipe. Honey or agave syrup works well. They add a nice touch while keeping the flavor sweet. If you have nut allergies, skip the pecans. Try sunflower seeds or pumpkin seeds for crunch. These options keep it safe and tasty. This dish can easily fit vegan and gluten-free diets. Use maple syrup as your sweetener. For a gluten-free option, make sure all your ingredients are certified gluten-free. If you want low-carb or keto-friendly tips, skip the maple syrup. Use a sugar-free sweetener instead for a similar taste. Adding seasonal vegetables can make this dish even better. Try mixing in carrots or sweet potatoes for extra color and flavor. During the holidays, you might add cranberries or pomegranate seeds for a festive twist. These ingredients can brighten your plate and make it more fun. You can find the Full Recipe for more details! To keep your Maple Glazed Brussels Sprouts fresh, store them in an airtight container. This helps maintain their taste and texture. Refrigerate the sprouts within two hours of cooking. They will stay good for about three to four days. To prevent sogginess, avoid packing the sprouts too tightly in the container. Space allows air to circulate, which keeps them crisp. You can also place a paper towel in the container. This absorbs excess moisture and helps keep them dry. When reheating Brussels sprouts, the oven is the best choice. It helps restore their crispness. Preheat the oven to 350°F (175°C). Spread the sprouts on a baking sheet and heat for about 10 to 15 minutes. The microwave works too, but it can make them mushy. If you use it, put the sprouts in a microwave-safe dish. Cover them with a damp paper towel to keep some moisture. Heat in short bursts of 30 seconds until warm. For both methods, check the sprouts often. You want them hot, not overcooked. Enjoy your leftovers just as much as the first time! Maple glazed Brussels sprouts last about three to four days in the fridge. To store them, place the sprouts in an airtight container. This helps keep them fresh and tasty. Make sure they cool down before sealing the container. Check for any signs of spoilage before using them. Yes, you can make maple glazed Brussels sprouts ahead of time. Prepare the dish and let it cool. Store it in the fridge for up to three days. When ready to eat, reheat them in the oven at 350°F (175°C) for about 10-15 minutes. This keeps them crispy and warm. Maple glazed Brussels sprouts pair well with many dishes. Here are some great options: - Roast chicken or turkey for a hearty meal. - Grilled salmon for a tasty twist. - Quinoa or rice for a filling side. - Mashed potatoes for classic comfort. Yes, you can freeze maple glazed Brussels sprouts. First, let them cool completely. Then, place them in a freezer-safe bag or container. They can last up to two months in the freezer. When ready to eat, thaw them overnight in the fridge. Reheat in the oven to regain their crispy texture. In this blog post, we explored how to make delicious maple glazed Brussels sprouts. You learned about the ingredients, nutritional benefits, and step-by-step instructions for perfect roasting. I shared tips to ensure a crispy texture and suggested various flavor enhancements. You also discovered storage tips and answers to common questions. These sprouts are a tasty, healthy side dish for any meal. Enjoy making them your own with variations that suit your taste!

- Maple Glazed Brussels Sprouts

Elevate your vegetable game with this quick and easy Maple Glazed Brussels Sprouts recipe! Discover how to transform ordinary Brussels sprouts into a sweet and savory delight with just a few simple ingredients. Perfect for any occasion, this dish is not only delicious but also packed with nutrients. Dive into the full recipe and tips for achieving that perfect crispy texture. Click through now to make your meals more exciting!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

1/4 cup pure maple syrup

2 tablespoons olive oil

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

Salt and pepper to taste

1/4 cup pecans, chopped (optional)

1 tablespoon balsamic vinegar (optional for acidity)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the halved Brussels sprouts, olive oil, garlic powder, and a pinch of salt and pepper. Toss until the Brussels sprouts are evenly coated.

      Spread the Brussels sprouts out on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, stirring halfway through, until they are golden brown and tender.

        While the Brussels sprouts are roasting, prepare the maple glaze. In a small saucepan over low heat, combine the maple syrup, Dijon mustard, and balsamic vinegar (if using). Stir until warm and well-mixed, then remove from heat.

          Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the maple glaze over them. Toss gently to coat all the sprouts in the glaze.

            If using, sprinkle the chopped pecans over the Brussels sprouts for added crunch and flavor.

              Return the Brussels sprouts to the oven and roast for an additional 5 minutes to caramelize the glaze slightly.

                Remove from the oven and serve warm.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4