Maple-Roasted Brussels Sprouts with Pumpkin Seeds

Maple-Roasted Brussels Sprouts with Pumpkin Seeds

Serves 6 to 8

These irresistible sprouts are a holiday favorite but too tasty to serve just once a year. The recipe is easily halved for smaller gatherings or an everyday family meal.

  • 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
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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.

Nutritional Info: 
Per Serving:140 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 200mg sodium, 16g carbohydrate (5g dietary fiber, 6g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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