Brussels sprouts are a holiday favorite, but we love them year-round! Try this delicious recipe that's sweet and savory with the added crunch of toasted pumpkin seeds!
Maple-Roasted Brussels Sprouts with Pumpkin Seeds
Courtesy of Whole Foods Market
Serves 6-8
2 pounds Brussels sprouts
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 tablespoons maple syrup
1/4 cup raw green pumpkin seeds
Preheat the oven to 400°F. Peel off any yellowed or wilted leaves from the outside of Brussels sprouts and trim bottoms. Halve any that are the size of walnuts or larger. Place on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper. Toss until coated. Roast, stirring once or twice, until sprouts are browned and just tender when pierced at the base with a paring knife, about 25 minutes. Drizzle with maple syrup and toss with pumpkin seeds. Roast 5 more minutes until pumpkin seeds are just toasted.
