I’ve fallen in love with someone new.
My last love was sweeter and more rotund, but too much sweetness can really be a deal breaker after a while. My love before that was skinny and colorful, but alas, I moved on to my love of the moment. You’ll understand when you taste the breaded maple glazed roasted Brussels sprouts that I whipped up yesterday. How could I not fall in love with these bad boys?
They’re easy and they’re dangerous. Is there a better combination?
Easy to make, easy on the eyes, and easy to eat. And that last part is what makes them dangerous. They’re so easy to eat because they’re so dang good, and before you realize what happened, the bowl is empty. That won’t fare well for you and the person that you’re in love with.
Fortunately for me, one pound of sprouts was all that my tummy could hold, which meant that the other pound was seductively waiting for my husband when he got home from work.
And then there were none…..
So, these breaded maple glazed roasted Brussels sprouts are nothing short of addictive. I had two pounds of pretty little green cabbages waiting to be roasted. I was just about to get up from working on the blog to turn on the oven when I accidentally ran into that former love. The vision of that gorgeous breading made me rethink the typical roasted sprouts recipe that I like to make. So I put my mad scientist cap on and stepped into my laboratory, aka, my kitchen.
After some thought and tinkering around with flavor combinations I came up with the idea to use maple syrup to give the Brussels sprouts a warm, rich, and cozy flavor. It worked out perfectly. These sprouts scream, hello autumn.
Like I said, they’re easy to make and they’re dangerous. I promise that your will power will not win the fight against your hand, mouth, and stomach. It’s a losing battle so don’t even try. Besides, these are healthy, one cup of these little cruciferous bombs is only thirty-eight calories. And there isn’t a lot of breading or maple syrup, so give in and enjoy eating.
All you’ll need to make this breaded maple glazed roasted Brussels sprouts recipe is two pounds of Brussels sprouts, a half cup of almond milk, a half cup of bread crumbs, a tablespoon of dried Italian seasoning, salt and pepper, and three tablespoons of pure maple syrup.
Wash and cut the stems off of the sprouts, dip them in the milk, dredge them through the bread crumb mixture, put them in a roasting pan or an iron skillet (afilliate)(that’s what I used), and roast them for thirty minutes. After thirty minutes drizzle the maple syrup over the breaded roasted Brussels sprouts and toss them around to coat. Roast for another ten minutes and then broil them for a few minutes if you want them to be really crispy on the tops.
I put the maple syrup on for the last ten minutes because I didn’t want the sugar in the syrup to burn. And if you don’t like the tops of your sprouts a little charred then skip the broiling step. Make these your own.
Oh my gosh, if you love roasted Brussels sprouts then these are going to rock your world. They don’t hold onto the breading like other vegetables do so you’re not going to get a lot of bread crumbs. And that’s a good thing because the breading that does stick is really crispy and it adds the perfect amount of crunchiness to the sprouts. And the maple syrup gives them a dreamy flavor that’s rustic and rich, and it complements the Italian seasoning so well.
I’m in love and I’m willing to bet that you will be too once you try these.
Breaded maple glazed roasted Brussels sprouts would be so perfect at your Thanksgiving table. Can you just imagine them cozying up with the sweet potatoes and a beautiful walnut and almond nut loaf? Yum!
What’s your favorite way to cook Brussels sprouts?
Are you totally immersed in fall food or are you still hanging on to summer?
Are you as fickle as I am when it comes to food favorites?
Do you want an iron skillet like I use? Do you need new baking pans for the holidays? Then click on the pictures below and order them. They’ll be delivered to your doorstep in a few days.
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