Maple-Roasted Brussels Sprouts with Pumpkin Seeds

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Whole Foods has ways to 'foodie' up your Thanksgiving meal.

Maple roasted brussel sprouts with pumpkin seeds – this dish stands out because a lot of people don’t like brussel sprouts. Roasting them is a great way to introduce people to brussel sprouts and the maple syrup is a great fall flavor.

Winter greens with roasted citrus vinaigrette – A great “foodie” type of salad with the radicchio and Belgian endive. Also, most people don’t think to roast the citrus when making a vinaigrette. It really changes the flavor.  Adding things like pomegranate seeds, or toasted pecans or walnuts to a salad can really change the flavor and texture of a dish.


  • 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


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.

Nutritional Info:

Per Serving:140 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 200mg sodium, 16g carbohydrate (5g dietary fiber, 6g sugar), 6g protein

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