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.
Roasted Maple Brussels Sprouts
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!
Serves 2-4
Prep Time: 20 minutes
Cook Time: 20 minutes
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.
{ 18 comments… read them below or add one }
Just got some brussel sprouts! Making this
Lauren @ What Lauren Likes recently posted..Soupy Monday the third
i LOVE brussels sprouts! i have a recipe for maple-roasted brussels sprouts sitting my desk right now! i can’t wait to try them like that…i’m thinking a side for thanksgiving dinner!
jen recently posted..Dinner at Greek House
I think they will def be in our Thanksgiving dinner!
I love simple roasted brussel sprouts. Honestly, one of my favorite roasted veggies.
Gina @ Running to the Kitchen recently posted..Sweet & spicy butternut squash soup
I’ve had some trouble finding brussel sprouts here this year. I’ve seen a lot of intriguing recipes for them lately and I’m ready to stop being a wuss about them!
The Mrs @Success Along the Weigh recently posted..What’s Been Popping Up in My Browser
I had that problem last year, but I’ve been seeing them everywhere this fall!
YUM… I love the idea of adding sweetness to the brussels. Will have to try that out!!
The Elegant Eggplant recently posted..Baked Farro and Mushroom Risotto
I love the idea of adding maple flavor to simple roasted brussels sprouts. What doesn’t taste better with syrup? I went on a cooking rampage this weekend too! Then clean up was a bear.
Lindsay @ biking before bed recently posted..Eggplant and Tofu Curry Soup
I just had maple syRup on my Brussels sprouts. They taste do good!
Making this tonight! THANKS!
I love simple roasted brussel sprouts. Honestly, one of my favorite roasted veggies.
spade56 recently posted..Things You Shouldn’t Be Doing in a Relationship
I looove brussel sprouts.. definitely making this
Hope you enjoy!
Can I make the brussels sprouts with frozen veggies?
I haven’t tried it, but probably. I would recommend defrosting them completely and patting them dry first so that the oil sticks to them and lets them caramelize in the oven!
Julie…Thanks so much. It turns out I was able to find fresh brussels sprouts…in Myrtle Beach, no less! My lucky day. Can’t wait to try this recipe. I absolutely love brussels sprouts. Have a wonderful Thanksgiving’
Ellen
Great recipe and simple. Thank you.
Heard of this first from actor David McCallum in one of commentaries to NCIS Season 4, a recent Christmas present from one of my daughters. But no amounts given. Julie, your item was top of the Google search results. LOVE Brussels sprouts since childhood. Especially the smaller, crunchier, better-mix-of-bitter-and-sweet. This recipe may replace my favorite until now: lots of butter, with the pepper and salt. Thanks!
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