Maple Roasted Brussels Sprouts With Apples And Cranberries Recipes

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
• Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

MAPLE ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS WITH CRANBERRIES AND PECANS

Steps:

• Preheat oven to 400 degrees.
• Peel and cut the butternut squash into 1/2 inch cubes.
• Trim and halve the Brussels sprouts.
• Toss the butternut squash, Brussels sprouts, olive oil, and 2 tablespoons of the maple syrup together in a large mixing bowl.
• Stir in the thyme, salt & pepper.
• Place the vegetables on baking sheets and roast for 20-30 minutes on the middle rack until tender.
• Place cranberries and pecans on a lightly greased baking sheet and roast for 5-6 minutes or until the nuts begin to brown and the first cranberry pops open.
• Combine all the ingredients together in a serving dish and drizzle with the remaining maple syrup.

ROASTED BRUSSELS SPROUTS & APPLES

Steps:

• Preheat oven to 400 degrees.
• Toss brussels sprouts and apple slices with olive oil, salt, and pepper on a rimmed baking sheet. Bake for 25-30 minutes or until brussels sprouts are tender and browned on edges, stirring halfway through cooking time.
• Transfer brussels sprouts and apple to large bowl. Stir in cranberries, walnuts, and maple syrup.

MAPLE-ROASTED BRUSSELS SPROUTS WITH TOASTED HAZELNUTS

Steps:

• Preheat the oven to 375 degrees.
• To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
• In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
• After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
• Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
• Toss the roasted brussels sprouts with the hazelnuts and devour!

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES

Steps:

• Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.

ROASTED BRUSSELS SPROUTS WITH APPLES AND MAPLE MUSTARD DRESSING

Steps:

• Preheat oven to 450°F. and line a baking sheet with foil or parchment paper. Place the halved brussels sprouts on the baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss together with your hands until coated. Roast for 18-20 minutes flipping them halfway through the cooking time.
• While the brussels sprouts are roasting whisk together 1 tablespoon of olive oil, the apple cider vinegar, mustard and maple syrup. Season with salt and pepper to taste.
• Place the roasted brussels sprouts into a serving bowl along with the diced apple. Pour the dressing over them and stir to combine. Taste for seasoning and serve.

MAPLE ROASTED BRUSSEL SPROUTS AND APPLES

Steps:

• Preheat the oven to 400°F.
• Toss the brussels sprouts, olive oil, salt, pepper, apples, apple cider and maple syrup together in a large bowl.
• Spread the sprouts out in a single layer on a baking sheet.
• Bake for 25-30 minutes, stirring halfway through.

MAPLE ROASTED BRUSSEL SPOUTS AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil. Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.
• Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.
• Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.

MAPLE-ROASTED BRUSSELS SPROUTS WITH APPLES AND CRANBERRIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine Brussels sprouts and apple in a large bowl. Whisk together olive oil, maple syrup, and balsamic vinegar in a small bowl and pour over Brussels sprouts-apple mixture. Toss until well combined and distribute in one layer on a baking sheet. Season with salt and pepper.
• Roast in the preheated oven until Brussels sprouts are tender and browned, 10 to 15 minutes, turning them after about 6 minutes. Toss with cranberries and walnuts.

ROASTED BRUSSELS SPROUTS & APPLES

Steps:

• Preheat oven to 375°F. Mix oil, garlic powder, onion powder and pepper in large bowl. Add Brussels sprouts and apple; toss to coat well. Spread in single layer on foil-lined 15x10x1-inch baking pan.
• Roast 30 to 35 minutes or until Brussels sprouts are browned and tender.
• Meanwhile, mix cranberries, vinegar and honey in small bowl. Drizzle over roasted Brussels sprouts and apple; toss to coat well. Serve immediately.