Sweet and Salty Brussel Sprouts

Even when my bagged Brussel Sprouts indicate they're pre-washed, I like to give them another wash at home to ensure they're clean and have no harmful chemicals.

Try washing your fruits and veggies using vinegar and water soak. This helps remove any remaining dirt and chemical the vegetable may have been treated with.

If you're not going to use all of the Brussel sprouts from the package, storing them in glass containers lined with paper towels in your fruit and vegetable bin will extend the life of your fresh food.

Read more about how to keep your food fresh longer.

In a medium size bowl, add the desired amount of Brussel Sprouts. Measure out oil and drizzle over the sprouts.

For 2 cups of Burssel sprouts 1 TBSP of extra virgin olive oil should coat the vegetable adequately.

Next, drizzle 1 teaspoon of soy sauce over.

For less salt, use low-sodium soy sauce. For a stronger flavor try tamari.

Lastly, add 2 tablespoons of maple syrup. This step gives the Brussel sprouts a nice sweet and carmelized finish.

Mix thoroughly, and if desired add a pinch of kosher salt and pepper, freshly ground if you can.

Place the sprouts in a single layer inside the oven. I prefer to use the air fryer as it gives a bit more crispy finish, and it cooks faster.

In a traditional oven bake at 400 for 28 minutes.

If you're using an air fryer, you can reduce the time by half to 14 minutes. If you're using a toaster oven, 20-22 minutes.

Cooking times vary, keep an eye on the sprouts and remove them once the outer layer begins to brown.

While the outer leaves are brown the insides will be cooked to perfection.

Finish with a sprinkle of salt and serve warm.