With just the right amount of sweetness and sourness, these maple-glazed Brussels sprouts are the perfect side dish for the holidays. The maple syrup turns the sprouts into a rich caramel, and the balsamic vinegar gives them a bit of acidity. Vegans and non-vegans will both love this dish at your Thanksgiving or Christmas feast. Toasted pecans give it a crunchy texture.
Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. 2 tablespoons maple syrup. 2 tablespoons balsamic vinegar. Salt and pepper to taste. 1/4 cup chopped pecans optional. Fresh thyme leaves for garnish optional.
Instructions: Preheat oven to 400F 200C. In a bowl, mix olive oil, maple syrup, and balsamic vinegar. Toss Brussels sprouts in the mixture until coated evenly. Spread Brussels sprouts on a baking sheet in a single layer. Season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until sprouts are tender and caramelized, stirring halfway through. If using, toast pecans in a dry skillet over medium heat until fragrant. Sprinkle toasted pecans over roasted Brussels sprouts. Garnish with fresh thyme leaves if desired. Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 25 minutes
Culinary Bloom
