dinner · vegetarian · vegan · dairy-free
Maple Brussels sprout tray bake
Halved sprouts roast until the outer leaves crisp, then get a sticky maple and walnut finish.
- Time
- 40min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
Contains tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven, Rimmed sheet pan.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Heat the oven to 425°F (220°C). Toss the halved sprouts with the oil and a pinch of salt, then spread them cut side down on a sheet pan.
-
2
Roast, turning once, until deeply browned and tender. Start checking at 20 minutes.
-
3
Toss the hot sprouts with the maple syrup, walnuts and lemon juice and serve right away.
