Roasted Brussels sprouts with molasses

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I’m convinced that this recipe could make a Brussels sprout lover out of just about anyone. And we’d all do well to eat more of them since they’re one of those healthier vegetables. Brussels sprouts are also a nice change from other green vegetables this time of year, both in taste and how they look on a plate.

Roasting brings out the sweetness of the sprouts and creates some crispy bits that I love. The molasses enhances that sweetness and tames the bitterness that Brussels sprouts are often known for.

It’s up to you if you want to slice your sprouts in half. It they’re large they’ll cook faster and caramelize more. If they’re smaller, like many of mine in the photo, no need to slice them.

 

Roasted Brussels sprouts with molasses

  • 1 lb Brussels sprouts, trimmed and halved
  • ½ Tbsp olive oil
  • Sea salt & pepper, to taste
  • 1 ½ Tbsp Grandma Fancy Molasses
  • 1 Tbsp water
  1. Toss Brussels sprouts with olive oil and season with salt & pepper.
  2. Spread on a parchment-lined baking sheet, cut side down if you’re in a patient mood.
  3. Roast at 400 F for 15 minutes, tossing once or twice.
  4. Meanwhile, whisk together the molasses and water.
  5. Remove Brussels sprouts from oven, toss with molasses mixture and return to oven for 5-10 minutes, until tender.

10 thoughts on “Roasted Brussels sprouts with molasses

  1. Lillian Mac Innis. says:

    Love Brussels Sprouts, so will certainly try this recipe. Thanks.

    1. Bridget says:

      Oh relief, I’m not alone…

  2. Carole Pucci says:

    Definitely going to try this recipe. Love brussels sprouts.

    1. Bridget says:

      Hi Carole, Nice to hear you love Brussels sprouts too. I don’t feel so alone…

  3. valerie says:

    Love brussel spouts , can’t wait to try this recipe.Yummy.

    1. Bridget says:

      Hi Valerie,
      Yippee, someone else who loves Brussels sprouts. I hope you enjoy the recipe.

  4. louise says:

    Loved this recipe-I tossed in some real bacon pieces & balsamic vinegar.

    1. Bridget Oland says:

      Hi Louise,
      Oh bacon, what a great addition. Love the idea of balsamic vinegar too. Both take the dish to a whole new level. Thanks so the suggestions!

  5. Betty Ann Hebert says:

    Definitely going to make this for Thanksgiving.
    Love brussel sprouts, I usually have them boiled I pour a bit of olive oil & a squeeze of fr. lemon juice…..yum

    1. Bridget Oland says:

      Yay, another Brussels sprouts lover. Sometimes I feel that there aren’t many of us 🙂

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