Candy Brussels Sprouts


  • 300g brussels sprouts
  • 2 tablespoons olive oil or coconut oil
  • ½ tablespoons 100% maple syrup
  • Pinch sea salt
  • 1 heaped tablespoon sunflower seeds
  • ½ tablespoon sesame seeds


  1. Preheat your oven to 220°C fan forced. Give the sprouts a good wash, remove the woody end with a knife then slice them into thirds, length ways.
  2. Place the sprouts on a roasting tray and drizzle with half of the oil and half of the maple. Add the sesame seeds and the sunflower seeds and a pinch of sea salt. Mix well with your hands or a spoon till all the sprouts look covered in the sticky glaze.
  3. Put the tray into the oven to roast. At the half way mark, take out the tray and add the remaining oil and syrup giving everything a good mix around again. (You don’t have to do this in stages, you could add all the oil and maple at the beginning. However, doing this half way makes sure everything is nicely coated. Plus, moving the sprouts and the seeds around gets the centers more oozy whilst breaking apart the sprouts a little more to create more wafer like pieces).
  4. Roast the sprouts for around 25 minutes, or until a very dark golden. Don’t be afraid to push it till almost looking burnt! The leaves that fall off whilst roasting should be crispy to the bite.
  5. Remove sprouts from the oven and serve with a protein side such as salmon or chicken.

Recipe courtesy of Jessica Cox. Jessica is a passionate foodie and qualified, practicing Nutritionist with a Bachelor Health Science (Nutrition). Jess is the founder and business owner of the successful JCN Clinic based in Brisbane, Australia.

The Jessica Cox Nutritionist Clinic treats all facets of health conditions, though specialises with digestive issues and food intolerances. The Jessica Cox website and blog, is an expression of everything she loves rolled into one, including her passion for creating recipes that catering for food intolerances. Jess is available for consultations at her clinic, along with Skype and Phone consultations for national and international clients. Contact Jess with any queries or questions at

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