Ingredients

The following ingredients have 7 Servings
  • 2 pounds Brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons maple syrup
  • 1/4 cup raw green pumpkin seeds

Instruction

  • Preheat the oven to 400°F.
  • Peel off any yellowed or wilted leaves from the outside of Brussels sprouts and trim bottoms.
  • Halve any that are the size of walnuts or larger.
  • Place on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper. Toss until coated.
  • Roast, stirring once or twice, until sprouts are browned and just tender when pierced at the base with a paring knife, about 25 minutes.
  • Drizzle with maple syrup and toss with pumpkin seeds. Roast 5 more minutes until pumpkin seeds are just toasted.