Growing up, the childhood television shows I loved often displayed brussels sprouts as rancid smelly vegetables that should be avoided at all costs. Unfortunately, those less than favorable images stayed with me well into adulthood until about five years ago, when on a whim, I decided to give them a chance.
One evening, after a few drinks, and hunger quickly settling in, I felt adventurous enough to give the restaurant's roasted maple brussels sprouts. The misplaced disdain I had for these precious little bites quickly began to fade, and I cursed 1990s media for their adverse marketing of these small pieces of heaven.
Now a regular and welcomed guests on my dining room table, I have been honored to dress and prepare these little morsels of goodness in a number of ways. My absolute favorite recipe is one that evokes the same feelings I had during my inaugural experience with them at the restaurant. A simple recipe that involves roasting them with maple syrup and balsamic vinegar; I am happy to share with you my recipe for Roasted Maple-Balsamic Brussels Sprouts.
Roasted Maple-Balsamic Brussels Sprouts
Prep : 10 mins | Cook Time: 30 mins | Total Time: 40 mins
1 lb Brussels Sprouts, halved
1 Small Red Onion, chopped
2 tbsp Olive Oil
2 tbsp pure Maple Syrup
3 tbsp Balsamic Vinegar
1/2 tsp Salt
1/2 tsp Pepper
Preheat oven to 400 degrees
Place Brussels sprouts and red onion in a large bowl. Stir well.
Drizzle with olive oil, maple syrup and balsamic vinegar. Toss with wooden spoon to coat.
Sprinkle with salt and black pepper.
Add coated mixture to a cast iron skillet or baking dish. Be sure to cover the bottom evenly.
Roast in oven until brussels sprouts are caramelized, ( approximately 30 minutes, stirring halfway through.)