AuthorHeather BlakeCategoryDairy free, Gluten-free, Vegan, Vegetarian, VeggiesDifficultyBeginnerThis recipe will convert the skeptics to believers, with just 5 simple ingredients and tons of flavor!
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper (or use non-stick bake ware.)
Rinse Brussels Sprouts under cold water.
Using a cutting board and sharp knife, cut off bottom stem of each sprout and remove any loose leaves.
Slice in half, lengthwise, and place in mixing bowl.
Drizzle cut Brussels Sprouts with olive oil, maple syrup, seasoning mix, and sea salt.
Mix well.
Place on baking sheet, flat side down.
Bake for 13 minutes. Check bottoms - they will start to brown and caramelize.
Bake for 2-5 more minutes, until starting to brown on top.
Remove from oven, drizzle with dark balsamic (if desired) or more olive oil and sea salt.
Serve immediately or keep warm in a crockpot until serving!
Ingredients
Directions
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper (or use non-stick bake ware.)
Rinse Brussels Sprouts under cold water.
Using a cutting board and sharp knife, cut off bottom stem of each sprout and remove any loose leaves.
Slice in half, lengthwise, and place in mixing bowl.
Drizzle cut Brussels Sprouts with olive oil, maple syrup, seasoning mix, and sea salt.
Mix well.
Place on baking sheet, flat side down.
Bake for 13 minutes. Check bottoms - they will start to brown and caramelize.
Bake for 2-5 more minutes, until starting to brown on top.
Remove from oven, drizzle with dark balsamic (if desired) or more olive oil and sea salt.
Serve immediately or keep warm in a crockpot until serving!
