I’ve always been one of those kids (am I still a kid?!?) that has loved Brussels Sprouts. While all my friends shoved their sprouts to the sides of their plates, I was overjoyed and genuinely looked forward to eating the miniature cabbages! Of course, I had to keep my Brussels sprouts opinions to myself, because, hey, which second-grader wants to be friends with someone who likes ugly mini green vegetables? (Kidding- kids weren’t that mean and judgemental back in the day).
In any case, I still adore the lovely sprouts today, and am not afraid to say it 😀 ! In fact, whenever I go to a restaurant, I tend to gravitate towards the dishes that have Brussels sprouts as sides. When I was in Florida over Thanksgiving, I tried some sprouts that were absolutely to die for. I’m talking sweet yet tangy, and unbelievably flavourful. So, when my mom bought a huge stalk of sprouts on Saturday, I knew we would have to get creative in the kitchen!
After some researching on the internet, I eventually came up with a recipe for Balsamic Maple Roasted Brussels Sprouts. The little veggies were super easy to make, and they were a big hit (at least in my family!).
Plus, the ingredient list for the sauce is pretty simple:
- Maple syrup
- Balsamic vinegar
Balsamic Maple Roasted Brussels Sprouts
- ~12 Brussels sprouts; halved
- 2 Tbsp olive oil (or enough to coat sprouts to your liking)
- 1,5 Tbsp maple syrup
- 2 Tbsp balsamic vinegar
- Salt and pepper to taste
- Preheat oven to 350 F
- Wash and cut Brussels sprouts. Coat evenly in olive oil and sprinkle with salt and pepper.
- Place sprouts on a baking sheet and bake for 20 minutes. Halfway through, remove from oven briefly to flip sprouts over.
- While sprouts are in the oven, combine maple syrup and balsamic vinegar in a pot over medium heat. Once the mixture comes to a boil, let it simmer until sprouts have finished baking. Optional: I added in about 1/4 tsp salt to the sauce.
- Once Brussels sprouts have finished baking (they should be slightly crispy on the outside), coat them evenly with glaze. Serve immediately, and enjoy!
Also, linking up at Peas and Crayons for WIAW! Thanks for hosting, Jenn!