At a recent dinner party, I had the best brussels sprouts I’ve ever tasted. They were tender-yet-crisp and caramelized in spots, and the maple syrup beautifully countered the slight bitterness typical to brussels sprouts. Of course I begged the hostess for the recipe, and here it is – maple roasted brussels sprouts – so simple and easy to make, yet so, so good.
- 1 lb. fresh Brussels sprouts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon (10 grinds) black pepper
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Rinse the Brussels sprouts, remove the outer leaves as needed, cut off the stems and cut each sprout in half. Transfer to a large bowl and toss with the olive oil, maple, salt and pepper.
- Spread the Brussels sprouts on the prepared baking sheet. Roast 20 minutes, stir with a spatula, and continue roasting 10 more minutes, until tender and well-browned.