Spice profile: basil, fennel, garlic, onion, oregano, red Chile flakes, rosemary, smoked paprika
Curious about what’s in this week’s veggie box? Check here!
Check out a short video of me making the dish here
Preheat your oven to 375°F. Trim the ends off about 1 pound of Brussels sprouts and cut each in half. In a mixing bowl, toss them with 2 tablespoons of olive oil, the full Stock+Spice Smoky Brussels Sprouts Seasoning (2 tsp), and ¼ teaspoon of salt. Spread evenly on a parchment-lined baking sheet and roast for 20–30 minutes, stirring every 10 minutes, until the edges are beautifully crispy and caramelized. Just before serving, drizzle with 1–2 tablespoons of maple syrup and toss to coat—the sweet meets smoky flavor combo is magic. Enjoy!
Optional twist: Add a small chopped onion to the pan before roasting for an extra layer of flavor.
