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Balsamic Maple Brussels Sprouts with Toasted Almonds

April 17, 2015 by April Swiger 2 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

Balsamic Maple Brussels Sprouts with Toasted Almonds

By April Swiger, Contributing Writer

Sweet and salty with a bit of crunch, these brussels sprouts are enjoyable to even the hardest critics. This cold-weather vegetable from the cabbage family is often seen as undesirable for having a bitter taste. I believe it all depends on how you cook it though. For those who typically overlook these tiny buds, you may be pleasantly surprised by this combination.

Maple syrup is in abundance where I live in New England, and I love finding ways to incorporate it into my recipes. For a vegetable like brussels sprouts, where a bitter taste may need to be tamed, I knew this natural sweetener would be the perfect addition, along with the tang of balsamic vinegar. Throw in some chopped almonds, or your nut of choice, and it’s reminiscent of my favorite homemade candy, almond roca.

Balsamic Maple Brussels Sprouts with Toasted Almonds

There’s something about roasting vegetables that makes my mouth water. I love the golden brown pieces that are left in the pan, drenched in butter and salt. If I have a vegetable that I’m not sure what to do with, I will typically roast it, knowing it will likely turn out delicious. This is the only way I’ll prepare brussels sprouts from now on!

If you’re tired of soggy boiled brussels sprouts, you may just fall in love with this sweet and salty caramelized version. It only takes minutes to prepare. Also, you may love Kim’s version of Sautéed Brussels Sprouts with Bacon. Yum!

Other recipes you may enjoy:

  • Garlic and Rosemary Roasted Root Vegetables
  • Roasted Asparagus and Mushrooms with a Lemon Butter Sauce
  • Easy Pan-Fried Cabbage and Apples

Balsamic Maple Brussels Sprouts with Toasted Almonds
 
Author:
April Swiger
Recipe type: Side
Print
 
These sweet and salty Brussels sprouts will satisfy even the hardest critic!
Ingredients
  • 1 lb Brussels sprouts, rinsed, stemmed, and halved
  • 3 Tbls Coconut oil
  • Salt and pepper
  • 2 Tbls Maple syrup
  • 1 Tbls Balsamic vinegar
  • ¼ Cup chopped almonds
Instructions
  1. Preheats your oven to 400 F. Rinse the brussels sprouts, trim the stems, and slice them in half.
  2. On a baking sheet lined with parchment paper, roast the Brussels sprouts with coconut oil, and salt and pepper, for 20 minutes. Toss them after 10 minutes.
  3. Whisk together the maple syrup and balsamic vinegar, and coarsely chop the almonds. Drizzle the maple and balsamic mixture over the brussels sprouts, sprinkle the almonds over them, and roast for 5-7 more minutes.
3.2.2925

 

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April Swiger

April is a follower of King Jesus, wife, mother, writer, and adoption advocate. She lives in New England where her husband serves as a worship-pastor. Her introverted nature loves to read, sip coffee, and cook nourishing food for those she loves. You can find her writing at April Swiger.
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Latest posts by April Swiger (see all)

  • Stuffed Butternut Squash with Bacon, Brown Rice, and Mushrooms - September 23, 2015
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Filed Under: Dairy Free, Egg Free, Gluten Free, Grain Free, Sides, Vegan, Vegetarian

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Reader Interactions

Comments

  1. SandyB

    April 30, 2015 at 6:02 pm

    These are, hands down, THE best Brussels Sprouts I’ve ever had. I made them in my cast iron skillet in the grill and they were just heavenly. I did cut the coconut oil in half in order to cut back on the fat and calories and they were still amazing. The combination of balsamic and maple syrup is unbelievable and the almonds just put the whole thing over the top. This is a keeper and will be my go-to for Br Sprouts from here on out. Thanks so much for sharing this recipe!

    Reply
    • April Swiger

      May 1, 2015 at 10:09 am

      Thank you so much for the kind words, Sandy! I’m so glad you tried them and liked them 🙂

      Reply

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