Sprouts are definitely a love it or hate it food but in my opinion they’re such an underrated veggie. I know that they generally have a bad reputation, but cooked right they have the power to be so delicious. Understandably, the first image that comes to your mind might well be the over boiled, soggy, colorless veggie left on the table that nobody wants, but these sprouts are completely reinvented – roasted until the outer leaves are crisp with a tender, soft center and deliciously sticky thanks to the sweet maple syrup and hint of cinnamon, these sprouts are a side dish sure to upgrade any meal. I love these in a veg bowl alongside falafels and hummus but they of course make the perfect Christmas dinner addition too.
I love seeing you recreate my recipes so if you make this, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
- 200g brussel sprouts
- heaping 1/4 tsp cinnamon
- 3/4 tbsp maple syrup
- 1/2 tsp olive oil
- Pre heat the oven to gas mark 5 and line a baking with grease proof paper.
- Prepare the sprouts by washing and drying them.
- Add the sprouts to the baking tray, drizzle over the olive oil, maple syrup and cinnamon and using your hands, mix together until the sprouts are fully coated.
- Place in the center of the oven for 20-25 minutes, until the sprouts are tender and the outer leaves are crisp. Make sure to check them halfway through cooking and stir, to ensure that they cook evenly and don’t burn.
- Remove from the oven and enjoy! Serve in lunch bowl alongside falafels and hummus or with Christmas dinner.
- Any leftovers will keep in the fridge for up to 3 days, or why not use them to make my Roasted Brussel Sprout Hummus?