Maple Roasted Brussels Sprouts

If you dont eat brussels sprouts you will now! Devine! To think I loathed these as a child! What was I thinking! Add a bit of sweetness as commonly done, throw in some breadcrumbs and ham for texture. Wulah! Now a tasty vegetable!

Brussels sprouts are a great source of Vitamin C (our bodies cant make it so we need to consume it. Its important for the growth and repair of all the body parts, also for helping make collagen for the skin, cartilage, tendons, ligaments, and blood vessels. Its also important for metabolic processes and helps fasten the healing of wounds) and Vitamin k (which is required for complete synthesis of certain proteins that are prerequisites for blood coagulation).

Ingredients

  • 200g ┬ábrussels sprouts (or as required)
  • 3 tbl sugar free maple syrup (save 1 for serving)
  • 2-3 tbl pine nuts
  • 2-3 wholemeal or panko breadcrumbs
  • 2 slices lean ham or 2 slices fat free short cut bacon
  • 2 tbl extra virgin olive oil

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Method

Preheat oven 180 deg Celcius.
Wash brussels sprouts before cutting. Cut brussels sprouts in half and place on oven proof tray.
Sprinkle over olive oil and maple syrup.

Cut lean ham by dicing it in fine squares as pictured and sprinkle over brussels sprouts.

Sprinkle over breadcrumbs and pine nuts.

Lightly move around and turn over the sprouts on the tray so the oil and maple syrup are spread throughout evenly for baking.

Bake in oven 180 deg Celcius for 20 to 30 mins depending how soft you like them and how crunchy you want the ham.

Turn sprouts a couple of times throughout cooking. Ensure you scrape and move ham around too to avoid sticking and burning.
Serve hot sprinkling the remaining maple syrup over top.

Seriously if you dont like brussels sprouts it does not taste like the normal steamed brussel sprouts!

Serve as a side dish to your favourite meal.

To make it VEGAN simply omit the meat.

* You can add more oil or maple syrup it increase calories.

You can also use natural maple syrup but be mindful this has more sugar.

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