Roasted Brussels Sprouts with Maple Syrup, Garlic & Cayenne recipe is just plain delicious – not to mention a great tasting way to present Brussels Sprouts to those who completely dislike Brussels sprouts!
These beautiful-green little mini-cabbages are the perfect addition to any healthy lunch or an easy side veggie for a great dinner. As appetizers for a party, luncheon or just a backyard get-together, Brussels Sprouts are easy, delicious (yes, saying this again) and make a lovely presentation for any type of table.
Roasted Brussels Sprouts with Maple Syrup, Garlic and Cayenne is low-calorie, rich in vitamins, and best of all, you may find that your children will love this healthy recipe!
Some of the health benefits of Brussels sprouts are DNA protection, digestive system support, good source of Vitamin C, good source of omega-3 fatty acid ALA and provides anti-inflammatory support.
Read the instructions below carefully and note the alternative suggestions. The best part of this recipe is that you may find that a different combination of the ingredients (including the alternative suggestions) will suit your family’s likes/dislikes. Don’t be afraid to be creative!
Roasted Brussels Sprouts with Maple Syrup, Garlic & Cayenne Recipe
Servings:4 | Always use organic ingredients when available | gluten-free, vegan
2 lbs Brussels sprouts, trimmed & halved lengthwise
1 T plusb1 tsp extra-virgin olive oil
2-4 cloves garlic sliced (to taste)
Himalayan salt (to taste)
1 T pure maple syrup (can add more to taste – use Grade B)
1/8 tsp cayenne pepper
Preheat oven to 400 degrees. Wash the Brussels sprouts thoroughly and allow to dry. On a rimmed baking sheet, toss Brussels sprouts & garlic slices with olive oil; season with salt. Roast until Brussels sprouts are browned in spots & tender when pierced 15 to 20 minutes, stirring halfway through. Combine syrup & cayenne pepper in bowl. Drizzle sprouts with maple syrup mixture, stir to coat, & roast one minute. Enjoy!
- Garlic salt can also be used with the garlic slices or by itself. If using garlic salt, omit the Himalayan salt.
- Coconut oil, grass-fed butter, grass-fed ghee can be substituted for the extra-virgin olive oil.
- Try adding some organic mustard to the mix. Just a bit goes a long way.