Crispy Maple Roasted Brussel Sprouts

Crispy Maple Roasted Brussel Sprouts

I know Brussels sprouts aren’t everyone’s favourite, but once they’re crispy, well-seasoned, and finished with a little crunch, I truly think they’re hard to beat alongside any roast dinner — especially at Christmas.

This version isn’t your typical sprouts recipe; it brings a gentle sweetness and a hint of spice, with bursts of freshness from pomegranate seeds and toasted hazelnuts. Simple, comforting, and full of flavour.

Prep Time: 10 minutes, Cook Time: 30mins

Quantity: Serves 4

Ingredients:

• 400g Brussels Sprouts, halved

• 50g crushed hazelnuts

• 100g pomegranate seeds

• 2 TBSP Maple Syrup

• 1/2 tsp chilli flakes

• 2 TBSP Olive Oil

  Method: 

  1. Toss the sprouts with 1 Tbsp of Olive oil, chilli flakes, pepper & salt

  2. Crush the hazelnuts by placing in a sealed bag on a hard surface & using a rolling pin to crush them.

  3. Roast the sprouts in a large baking tray for 30mins in the oven at 200c.

  4. Add 1 tbsp of olive oil on the cooked sprouts again & add crushed hazelnuts to the tray. Roast for another 15mins.

  5. Finish cooking on a grill setting for 3-5mins at 180c until crispy & golden brown. (keep an eye out that they don’t burn!)

  6. Drizzle maple syrup on top and stir in pomegranate seeds. Serve in a large dish for the centre of the table. Enjoy!