When I got not only both of my kids but Joel eating Brussels sprouts I felt like I was on top of the world! Everyone eating Brussels sprouts- talk about hitting the holistic jackpot. But it wasn’t always like that, mainly because my own prior experiences with Brussels sprouts weren’t pleasant. They were basically an ‘off-limits’ item at the grocery store and they never had a place in our cart.
Did you grow up hating Brussels sprouts? Ya, me too! I couldn’t stand the smell of them cooking and the only way my Mom (Mom, I love you) prepared them was boiled, steamed or microwaved- gross. It’s time to try a new recipe and start loving Brussels sprouts again. And you’re in luck because I’m showing you a 2-in-1 recipe. Brussel sprouts, 2 ways; both delicious, both easy, both certain to convince even the most skeptical Brussels sprout hater out there.
I hope you enjoy my recipe today and if you like, there’s also the video version at the bottom of this post.
Brussels Sprouts, 2 Ways
This is a 2-in-1 recipe
- 4 cups of Brussels sprouts
- 3 tbsp olive oil, divided
- 2 tsp maple syrup
- Sea salt and pepper to taste
- Coarse sea salt to garnish, to taste
- Preheat your oven to 375
- Wash your Brussels sprouts in cold water
- Dry well
- With a paring knife, slice off the tough stem at the bottom of the Brussels sprout
- Peel off as many outer layers (leaves) as possible
- Place the leaves in a bowl
- Slice in the inner portion of the Brussels sprout in half, length-wise
- Place the halves in a separate bowl.
For the Salted Maple Brussels Sprouts;
- Add 1 1/2 tbsp of olive oil, salt and pepper and stir well.
For the Brussels Sprout Chips
- Add 1 1/2 tbsp of olive oil, salt and pepper, combine well using your hands.
On one side of a parchment lined baking tray, spread out the halves, face down.
On the other side of the tray, lay out your chips and spread them out.
Bake for 10-12 minutes keeping a close eye on the chips specifically to ensure they don’t burn.
Remove from the oven and flip the halves and the chips.
Remove any chips that are fully cooked and crispy, placing them in a bowl.
Bake for an additional 5-10 minutes. Keep the halves in longer if needed. Since Brussels sprouts vary in size, cooking times are approximations.
Add the maple syrup to the halves, stir well and add a bit of coarse sea salt.
Add a bit of coarse sea salt to the chips.
I suggest eating the Chips right away, but the Salted Maple Brussels Sprouts can be stored in the fridge for up to 5 days and reheated as needed.
Give both of these recipes a shot- I know you’ll love them, sprout hater or lover- these are delicious. Drop me a comment and let me know if you tried them and what you thought, share the recipe with your friends and loved ones, drop a line to say hi- all that goodness.
With love and to living holistic,