I never used to think I’d end up a sprouts fan, and that’s because my only experiences of them were either steamed or boiled – and while I hope to never experience either of those things again, I love roasted sprouts, and these sweet maple roasted sprouts are perfect for our Christmas dinner, or a nice way to use up some leftovers too.
If you love these as much as I do, I ended up making them again and using them in a soup too so keep your eyes peeled for that next week.
Nutritional Information
Each serving of this recipe contains 88 calories, 2g of protein and 2.5g of fibre. One serving provides an impressive 70% of the recommended daily amount of vitamin C, over 100% of the RDA of vitamin K, and over 10% of your daily B1, B2, B6 and folate.
How to store, keep and reheat
Reheating these isn’t recommended as you may lose the texture we’re striving for here and reintroduce the soggy steamed sprout (the one that no one wants). These sprouts can be eaten cold, if you wish. Do not microwave them.
If you wish to reheat, the best way to keep some of the crispy texture is to heat a large frying pan or wok to a low to medium heat, add a small amount of cooking oil/ fry spray of your choice and heat for 4-5 minutes, tossing occasionally.
Ingredient Choices and Substitutions
Truffle oil is not necessary at all, but I thought it would make a nice addition for our festive menu, swap the truffle oil for any other oil of your choice if you’re not a fan or don’t want to splurge. Likewise, the maple syrup can be swapped for agave if you’d prefer. You can use date syrup but due to the fact it’s black, they’ll look burnt beyond belief when your sprouts are cooked.
Maple Roasted Sprouts
A delicious sweet roasted brussel sprouts recipe every sprout hater needs to try.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Maple Roasted Sprouts
Ingredients
- 250 g sprouts
- 2 tbsp maple syrup
- 1 tbsp truffle oil
- ½ tsp garlic powder
- ¼ tsp salt
- Black pepper to taste
Instructions
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Preheat oven to 230c/ 450f
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Line a baking dish/ tray with greaseproof paper
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Slice sprouts in half and remove hard ends. Place in a bowl and add the oil, syrup, garlic and seasoning and coat the sprouts evenly.
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Place the sprouts on the baking sheet, chopped side down and place in the centre of the oven for 25 minutes depending on the size of your sprouts. Do not move, toss or shake them while cooking. Check them, they may require an extra few minutes.
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Once they’re suitably crispy, remove from the oven and serve. Some of the crispy outer layers may fall apart as you transfer them to your plate/ serving dish. Don’t worry! They’re just as delicious alone as the sprouts are whole.
Serve and enjoy!
Until tomorrow,
Sophie
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