Wednesday, May 21, 2014

Roasted brussels sprouts

Turns out I like brussels sprouts! I have distinct memories of trying them once as a kid and claiming to hate them -- although I may have been influenced by their bad reputation. Aren't all kids supposed to hate brussels sprouts? Turns out they're actually pretty yummy when roasted with a little bit of olive oil and...maple syrup. Yup, maple syrup! I was skeptical too, but the little bit of sweetness caramelizes while the sprouts roast and makes this a totally crave-able dish.

I've made these both with frozen brussels sprouts and fresh. The fresh ones definitely have a better texture, but the frozen ones weren't bad. You can also use either real maple syrup or the fake stuff - I know I probably should be able to taste the difference, but...I can't.

Start with some olive oil and maple syrup. Tip: measure 1/3 cup of olive oil first and then pour the maple syrup into the same measuring cup up to the 2/3 mark. This way you don't get any of your measuring cups sticky!

Pour the mix over brussels sprouts cut in half and spread out over a foil-lined pan. Toss and sprinkle with salt and pepper. And lemon pepper, because lemon pepper makes everything better.

A quick trip in the oven and voila - a yummy side dish!!

Roasted Brussels Sprouts
Adapted from Trader Joe's 

1 pound brussels sprouts
1/3 cup olive oil
1/3 cup maple syrup
salt, pepper, and lemon pepper to taste

Preheat oven to 400 degrees.
Defrost brussels sprouts if frozen; wash and remove from the stalk if using fresh. Remove any icky-looking outer leaves and cut sprouts in half. Place on a baking pan lined with foil.
Whisk olive oil and maple syrup together and pour over sprouts. Toss to coat. Sprinkle with salt, pepper, and lemon pepper to taste.
Bake for about 25-30 minutes, or until fork-tender and caramelized and delicious.

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