Brussels Sprouts Recipe
tender brussels sprouts roasted with red peppers, maple-cider glaze, and caramelized walnuts served with dipping sauces.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Brussels Sprouts
Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. Place them in a large bowl with the olive oil, salt, and black pepper, tossing to coat.
- 2
Add Peppers
Slice the red bell pepper into thin strips and add to the bowl with the Brussels sprouts. Toss everything together.
- 3
Roast the Vegetables
Spread the Brussels sprouts and red pepper mixture in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and slightly crispy.
- 4
Caramelize the Walnuts
In a small skillet over medium heat, add the walnuts and toast them for about 5 minutes, stirring frequently, until they are golden brown. Add the maple syrup and cook until the syrup thickens and coats the walnuts, about 2-3 minutes.
- 5
Glaze and Serve
In a small bowl, mix the maple syrup and apple cider vinegar to create a glaze. Drizzle this over the roasted Brussels sprouts and red peppers. Top with caramelized walnuts and serve with your choice of dipping sauces.