Maple Roasted Brussels Sprouts
From Julie Van Rosendaal
Brussels sprouts take on a deliciously charred flavour when roasted. You can also cook them directly on a hot grill. Finish them with a drizzle of maple syrup and a splash of balsamic vinegar.
- 2-3 c. trimmed, halved Brussels sprouts
- 2 T. olive or canola oil
- salt and freshly ground black pepper
- 3 T. maple or birch syrup
- 1 T. balsamic vinegar
Preheat the oven to 450°F. Toss the Brussels sprouts in oil and sprinkle with salt and pepper. Spread out on a rimmed baking sheet and roast for 20 minutes, or until tender and starting to char on the edges. Transfer to a bowl and toss with maple or birch syrup and balsamic vinegar while they’re still warm. Serve immediately. Serves 4.