The cutest member of the brassica family shines in this simple dish. Maple syrup ups the caramelization factor while the balsamic vinegar adds the perfect amount of tang to good-for-you Brussels sprouts. Sweet and sour lovers: this dish is for you.
The cutest member of the brassica family shines in this simple dish. Maple syrup ups the caramelization factor while the balsamic vinegar adds the perfect amount of tang to good-for-you Brussels sprouts. Sweet and sour lovers: this dish is for you.
Make ahead tip: cut Brussels sprouts one day in advance.
Serves 4 as a side
Ingredients
1 1/2 pounds brussels sprouts, halved
1 tbsp balsamic vinegar
3/4 tsp pink himalayan salt
3 tbsp olive oil
1 tsp maple syrup
1/2 tsp black pepper
Directions
Preheat the oven to 425F and line a baking sheet with parchment paper.
In a large bowl, mix together the halved brussels sprouts with the balsamic, olive oil, maple, salt, and pepper until evenly coated.
Spread in an even layer, cut side down on your baking sheet and roast for 18-20 minutes until they’re tender but also golden brown and caramelized. Serve immediately.
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