Can you believe I did not eat brussels sprouts until I was in my 30’s? My mother-in-law served them for Thanksgiving and I was giggling to myself as I took my first bite. I just couldn’t wait to taste them.
I remember as a little girl wanting to taste brussels sprouts – my family never bought them, nor did I ever see them in a grocery store, but I would see them on TV shows like The Brady Bunch.
Now, I can’t get enough of them! I especially love them roasted like these Roasted Brussels Sprouts and Butternut Squash I make for the holidays.
This recipe is a great side dish perfect for Easter or any busy weeknight. And of course, I had to give them a yummy Mexican twist with the addition of chipotle peppers in adobo sauce.
Spice up your Easter menu with these Maple Syrup Chipotle Roasted Brussels Sprouts. They’re lightly roasted in the oven with a little bit of olive oil and salt, and then drizzled with a maple syrup-chipotle mixture and roasted a bit more. The maple syrup gives these brussels sprouts a lovely caramel and woodsy flavor with a slightly spicy and smoky hint from the chipotle peppers.