Maple Roasted Brussels
2 pounds brussels sprouts
2 tablespoons lemon juice
3 tablespoons maple syrup
1 garlic clove
¼ teaspoon cayenne
¼ teaspoon paprika
¼ teaspoon red pepper flakes
½ teaspoon sea salt, divided
Preheat the oven to 450°F.
Prepare the brussels sprouts by removing the stems and slicing vertically into
halves. This should yield about 6 cups of halved brussels sprouts.
Place the lemon juice, maple syrup, garlic clove, cayenne, paprika, red pepper
flakes, and ¼ teaspoon of the sea salt into the blender and blend until a
smooth marinade forms. In a large mixing bowl, toss the brussels sprouts in the
Spread out the brussels sprouts face down on two baking trays lined with
parchment paper. Make sure to save the leftover marinade in the mixing bowl.
Roast the brussels sprouts for 15 to 20 minutes, until they start to turn
golden brown. For extra crispiness, broil them for 1 minute before removing
them from the oven. Return the roasted brussels sprouts immediately to the
mixing bowl and toss them in the leftover marinade. Sprinkle the remaining ¼
teaspoon of sea salt over the top and serve immediately for best results.
Don’t skip the step where you reserve the marinade. Tossing the brussels
sprouts in the marinade again after roasting causes them to soak up the extra
flavor and makes them extra delicious!