Tis’ the season for roasted vegetables and rich, pungent flavors. Roasted brussey’s have become a favorite of mine over the last couple of years. Before that I had never tried them nor did I have much interest in doing so. However, as I altered my diet and lifestyle, my intrigue for new tastes expanded. I was especially excited to mix my traditional favorites (maple syrup) with never-tried-before foods like brussels sprouts. This recipe came to life one brisk fall evening around the same time Sweet Potato Ginger Soup was concocted. This dish is super simple requiring minimum prep time, and pairs nicely on top of a crisp green salad, as a side dish, or as a snack all of their own. Plus the aroma of warm, roasting maple awakens the spirit of the season.
With a recipe such as this I normally get away with no specific measurements. Tailoring to taste is my best advice but for the sake of this recipe I made a basic guideline to follow as an aid for anyone unsure or possibly overwhelmed by cooking. The ingredient measurements will vary depending on the quantity of sprouts, size, or amount of people you’re feeding.
You Will Need:
Approximately 2 pounds Brussel Sprouts
1/4 cup balsamic vinegar
2 tablespoons pure maple syrup
1/2 tablespoon sea salt
1 tablespoon ground pepper
- Pre-heat oven to 400°
- Wash brussels sprouts
- Trim ends, remove bruised leaves, and cut in half
- Toss ingredients together in a glass pan coating the sprouts as evenly as possible
- Place in oven for 40-45 minutes, stirring a couple of times while they bake
- Remove from oven & enjoy!
*This recipes serves 6 as a side.
Are you fond of brussel sprouts? What are some of your favorite seasonal flavors? Share with me below!
I would love to know if you give the recipe a go and if so what you think!
As always, thank you for joining me here ♥