|Maple-Roasted Brussels Sprouts|
|Right Food for the Season - Early Winter|
|Written by Michelle Lahey|
When I was little, I said I didn’t like Brussels sprouts because everyone else said they were “gross.” But I never even tried a Brussels sprout until I was well into my twenties – it was roasted to perfection, and ideally salty. From that moment on, my opinion of Brussels sprouts was forever changed.
Brussels sprouts – which look like little baby cabbages - are one versatile leafy green vegetable, but my favorite way to prepare them is by roasting. Roasting any vegetable brings out their natural sweetness, and Brussels sprouts are no different. Roasting also gives them a delightful crispiness and texture.
Although the roasting method makes Brussels sprouts just sweet enough, adding a little maple syrup – this one from Ithaca, N.Y. – doesn’t hurt. The touch of maple syrup also gives the sprouts a glaze that’s borderline addicting. In this particular recipe, I also threw in some dried cranberries and roasted sunflower seeds for added texture, flavor, and color. The end result is a winter-friendly side dish that can be served with a variety of main dishes.
Just be sure to add an extra sprinkling of salt as the sprouts come out of the oven. Nothing beats crispy, salty Brussels sprouts this time of year!
Maple-Roasted Brussels Sprouts with Dried Cranberries
Yields: 4 servings
-1 lb. Brussels sprouts, trimmed and cut in half
-2 tablespoons olive oil
-Salt and black pepper
-2 teaspoons maple syrup
-Roasted unsalted sunflower seeds
Preheat oven to 400 degrees F.
In a bowl, mix the Brussels sprouts with the olive oil, salt, and pepper. Pour on a baking sheet in an even layer, and roast for 35-40 minutes. Halfway through roasting, shake the pan to ensure the sprouts cook evenly. Remove from oven once the sprouts are crisp on the outside and tender on the inside.
Immediately add maple syrup and stir. Pour into a serving bowl and add desired amount of dried cranberries, sunflower seeds, and a sprinkling of salt. Enjoy!