maple roasted brussels sprouts and carrots with cherries and walnuts

8 | March 21, 2012

The brussels sprout. The most feared of the vegetable family. As a kid I steered clear of the mushy smelly veggie and usually tried to throw them under the table or slip them onto my brother’s plate when no one was looking. This probably had to do with the way my parents steamed them for hours then sprinkled garlic salt over them.  –ahh, I’m having flashbacks– I could not stand them!

Odd how time can change one’s taste buds because now I love them. Can’t get enough especially when they’re in season from late fall to early spring in most parts of the country. One of the best ways to eat brussels sprouts is to simply through them in a roasting pan. Even better is to roast them in the same pan with a whole chicken. {Follow this recipe for roasted chicken placing the brussels sprouts in the bottom of the pan surrounding the chicken 40 minutes before the chicken is done.} Holy Moly!

When I’m not throwing them in the oven with a chicken, this is our next best recipe for brussels sprouts. Slightly sweet and salty these maple roasted brussels sprouts and carrots with cherries and walnuts is so delicious that there are never any leftovers. The best part is that Mia, the resident 3-year-old loves them.

maple roasted brussels sprouts & carrots with cherries & walnuts
serves 4 to 6 

  • 1 pound brussels sprouts
  • 1 pound carrots
  • 1 Tablespoon butter, melted
  • 3 Tablespoons maple syrup
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup walnuts
  • 1/3 cup dried cherries

Preheat oven to 400°F. Slice brussels sprouts in half.

Peel and slice carrots into 1/2 inch thick rounds. Place the brussels sprouts and carrots into a large bowl.

Add the maple syrup to the melted butter and stir to combine.

Pour the butter/syrup mixture over the brussels sprouts and carrots. Add salt and pepper. With a spoon, stir to evenly coat the vegetables with the butter. Ignore the fact that the cherries and walnuts are in this picture! It was one of those “whoops” moments and I wasn’t about to pick each one out of the bowl after I had covered them with butter. Blame it on a lack of coffee that day. Their time will come soon.

Pour evenly onto a large baking sheet. Place on the middle rack in the oven and roast for 25 minutes. Remove from the oven stir and add the walnuts and cherries evenly over the sprouts and carrots. Return to the oven and roast for an additional 10 to 15 minutes until the brussels sprouts are crispy on the outside and soft on the inside.

Try these out with Baked Chicken Strips with Apricot Dijon Dipping Sauce. To die for, I tell you! No more sneaking your sprouts to the dog under the table.

    Comments

  • Laurie {Simply Scratch}


    I love everything about this!

  • Julia {The Roasted Root}


    I’m a big fan of any type of vegetable roasted…great flavor and excellent nutrition…but Brussels sprouts hold a very special place in my heart. Your recipe sounds awesome…brussels combined with carrots, maple, cherry, walnut…mmm…sounds warm and buttery tasting! Next time brussels are on the menu (while will likely be tomorrow…or now…), I’ll try your recipe!

  • Jennifer | Mother Thyme


    My hubby LOVES brussels sprouts and I don’t make them as often as I should be I am so making these soon. These look so good! :)

  • Mandy


    We loved this! It went faster than our green bean casserole.. lovely pairing of the maple and cherries with the veggies.

    • In Sock Monkey Slippers


      Woohoo! Beat out the green bean casserole! So glad you liked it.

      • Mandy


        I made this again for Christmas! Thanks again for the recipe.

  • Nela


    Was about to add the nuts and dried cranberries…until I got a taste without it. *Sigh* Delicious! Doesn’t even need anything else. Thanks for the recipe.

  • Kelli simon potter


    Making these for tomorrow so there can be at least one veg at the carb feast at my aunt’s house. This is another one go my favs from you. Happy Thanksgiving!

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