Brussels Sprouts have never been a favorite in our house so I never made them. My husband always said he didn’t like them and my daughter’s trying them a couple times while at family dinners and not carrying for them. So being I was the only one who liked them got my fix with a Superfood Salad Blend that I pick up regularly at Costco. Last year I had to cut back on certain raw vegetables so I stopped buying the salad as often. While at my parents house my mom made brussels sprouts for my father and me, as she doesn’t care for them either she doesn’t make them often but since I was there made them for us. Seriously not getting why people don’t like them! While eating dinner my husband grabbed some, then both of my daughter’s and they were eating them! What I didn’t want to share my brussels sprouts, yet was secretly happy they were enjoying them. So I started making them more, my oldest started requesting them more, and now brussels sprouts have been making regularly scheduled appearances at the dinner table! I love them sweet and roasted with maple syrup, savory with balsamic, and they always go great with blueberries and/or dried cranberries in salads so adding them all into one with this dish. Making it a few times with blueberries, dried cranberries, omitting onions, leaving them, and there really isn’t a right or wrong way. My husband and I like the onions, the girls would rather have them without and the fresh blueberries vs dried cranberries well that comes down to mood since they both taste good!
Are you a fan of brussels sprouts? What is your favorite way to enjoy them?
Roasted Maple Balsamic Brussels Sprouts and Berries
Makes 4-8 servings
2lb brussels sprouts, halved and ends trimmed
1/2 red onion, thinly sliced
2 TBSP extra virgin olive oil
2 TBSP balsamic vinegar
2 TBSP pure maple syrup
1/2c blueberries or dried cranberres
1/4-1/3c pumpkin seeds/pepitas
Sea salt and pepper
Preheat oven to 400 and line a rimmed baking sheet with foil or parchment paper. In a large bowl mix together oil, vinegar, and maple syrup. Add in clean trimmed and quartered brussels and toss to coat. Spread brussels sprouts out on prepared pan. Sprinkle with sea salt and pepper. Bake for 35-40 minutes, flipping once half way though. If making with blueberries spread them out with the brussels sprouts during the last 10 minutes. Remove from oven and let cool a couple of minutes. If making with cranberries toss with the brussels sprouts. Plate and top with pumpkin seeds. If making as a side dish to pass toss with pumpkin seeds and serve in a bowl. Enjoy!