Tuesday, October 13, 2015

Recipe: Maple-Roasted Brussels Sprouts

This is a recipe I've been preparing for a couple of years now, typically around the holidays, as a side at Thanksgiving or Christmas dinner. However, it is still a tasty side to enjoy year-round. Most recently, it was a veggie starter/side for Creamy Pumpkin Penne.
My oldest (now 6 years old) LOVES Brussels sprouts prepared this way. It was the first way I ever prepared them for her (and also the first way I ever prepared them for myself... ha!) and now we're both hooked. She'll even eat Brussels sprouts, steamed, with salt and pepper. If you want your little one to try new a new vegetable, this may be a good recipe to start off with.
My oldest was so excited the other day to discover that I was making this for dinner that she squealed, "my favorite!!!" and ran to daddy and her little brothers to tell them the good news.
Maple-Roasted Brussels Sprouts

1 lb. Brussels sprouts
3 Tbsp. olive oil
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. maple syrup

Preheat the oven to 350 degrees.

Cut ends and discard outer leaves of Brussels sprouts. Cut each Brussels sprout in half. In a bowl, combine Brussels sprouts, olive oil, salt, and pepper and toss until the Brussels sprouts are well coated.

Pour the contents of the mixing bowl onto a baking sheet. Roast for 15 minutes. Stir the Brussels sprouts and roast for 10 more minutes. Then stir again and drizzle maple syrup over the Brussels sprouts. Roast for 10 more minutes, or until they are fork-tender.


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