Maple Roasted Brussels Sprouts with Pumpkin Seeds
- 2 lbs Brussels sprouts
- 2 Tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp pepper
- 2 Tbsp maple syrup
- 0.25 cup 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 olive 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 minutes more until pumpkin seeds are just toasted.