Another recipe pulled from my 2009 archives. Another recipe that shouldn’t be lost to my days of terrible photography and shaky blogging.
I went on a vegetable-cooking binge on Sunday evening. Subconsciously determined to dirty every pot, pan and mixing bowl I own, I canned pint after pint of applesauce and tested a new vegetable side dish recipe. And then another. And then another. All the while, the dishwasher was full of clean hot jars, ready to be filled with applesauce and processed, so dishes piled up on the countertops instead.
When all was said and done, we had 10 pints of applesauce, a pan full of maple-roasted brussels sprouts, a pot of a new veggie pasta salad, a bowl of simmered butternut squash, 10 dirty salad and soup bowls, 5 dirty mixing bowls, 2 messy cutting boards, 3 sticky pots and pans, 1 hot baking sheet and countless utensils.
Though it may sound odd to combine maple syrup and brussels sprouts, the outcome is delicious. The roasted, partially-caramelized vegetables are just slightly sweet, thanks to the maple syrup. Even my brussels-sprouts-hating husband enjoyed these!
- 1 large stalk brussels sprouts (2-3 cups)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons maple syrup
- Salt and pepper, to taste
- Preheat oven to 400F.
- Cut the brussels sprouts from the stalk. Remove the stem and outer leaves.
- In a large mixing bowl, toss the brussels sprouts with the olive oil and maple syrup. Spread the sprouts on a large baking sheet and bake at 400F for 20 minutes.