When I was pregnant with my youngest, I ate gross amounts of Brussels sprouts. I’d microwave them and then douse them with mayo, ranch, parmesan cheese and lemon. Disturbing. I know. If I only knew then what I know now.........
While I’m no longer creating the above tummy-churning concoctions, I have found a new favorite way to prepare Brussels sprouts. In fact, I was so excited about this recipe, I think my husband was a bit concerned. (Truly) This recipe is the perfect combination of sweet and salty. Roasting them makes a little miracle happen right in your oven. It’s a beautiful thing.
1 1/2 pounds Brussels sprouts, ends trimmed, cut in half lengthwise
3 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Salt and pepper to taste
Heat oven to 425 degrees
Toss Brussels sprouts with 2 tablespoons olive oil and spread evenly on baking tray
Sprinkle with salt and pepper
Bake for 20-25 minutes or until some of the sprouts begin to brown
Mix 1 tablespoon olive oil with the maple syrup and balsamic vinegar.
Toss Brussels sprouts and enjoy!