Recipe Background
Grammy's Brussels Sprouts aren't just better than you remember — they might be the best vegetable side you could want! The Brussels sprouts are wonderfully savory when roasted, and the flavors are accented and heightened with a touch of tangy balsamic vinegar and smoky-sweet maple syrup. Grammy's Brussels Sprouts will pleasantly surprise your inner child... these aren't like the vegetables you had when you were young!
Grammy's Brussels Sprouts aren't just better than you remember — they might be the best vegetable side you could want! The Brussels sprouts are wonderfully savory when roasted, and the flavors are accented and heightened with a touch of tangy balsamic vinegar and smoky-sweet maple syrup. Grammy's Brussels Sprouts will pleasantly surprise your inner child... these aren't like the vegetables you had when you were young!
Ingredients
- 1 1/2 pounds Brussels sprouts cleaned and trimmed, cut in half or quartered
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons maple syrup
- 2 cloves garlic pressed
- salt to taste
- black pepper to taste
Directions
- Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper.
- In a bowl, add all of the ingredients and toss to combine and evenly coat.
- Transfer the coated Brussels sprouts to the prepared baking sheet, cut-side down, and spread them out evenly.
- Cover the baking sheet completely with foil.
- Roast the Brussels sprouts, covered, for 10 minutes.
- Uncover the Brussels sprouts and roast until lightly toasted and tender, about 10-13 minutes.
- Serve hot.
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