An excellent veggie side dish that give the Brussels Sprouts a bit more flavor than just steaming them would do. Add the pumpkin seeds to the top for a nice crunch!
- 2 lbs Brussels Sprouts
- 2 T olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 T maple syrup
- 1/4 Cup raw green pumpkin seeds
Preheat oven to 400 degrees. Trim the bottoms of Brussels sprouts. Halve Brussels sprouts if they are large. Spread out on baking sheet, drizzle with oil and sprinkle with salt and pepper. Toss until coated. Roast until sprouts are browned and just tender (about 25 minutes). Stir once or twice while roasting. Drizzle with maple syrup and toss with pumpkin seeds. Roast 5 more minutes until seeds are toasted.