Candied Brussels Sprouts-Gluten-free & Vegan
Sticky, crunchy and utterly addictive these maple roasted Brussels Sprouts will convince any kid that they love vegetables.
- 6 cups Brussels Sprouts about 40 sprouts, de-stemmed & quartered
- 1 cup nuts chopped
- 1/4 cup maple syrup
- 4 tablespoons olive oil
- 1/2 teaspoon sea salt
Preheat the oven to 350 degrees. If you haven’t already, remove the stem from the sprouts and slice them in quarters. Whisk together the syrup, olive oil, and sea salt. Toss everything in a bowl and mix until all sprouts are coated.
Line a baking tray with parchment paper and pour the sprouts on top in one even layer.
Bake for 18 minutes. Remove pan and stir/flip the sprouts moving the middle ones to the outer layer and vice versa.
Bake for another 15 minutes. Turn the oven off and let cook/cool for 5-10 more minutes before serving.
Calories: 449kcal | Carbohydrates: 35g | Protein: 11g | Fat: 33g | Saturated Fat: 4g | Sodium: 330mg | Potassium: 774mg | Fiber: 8g | Sugar: 15g | Vitamin A: 995IU | Vitamin C: 112mg | Calcium: 103mg | Iron: 3mg