Maple Roasted Brussels Sprouts

I was beyond thrilled to be picking brussels sprouts straight from the garden at the end of December in the Northeast! Yes, I knew they were a cold weather crop, but never did I ever think I would be able to pick part of Christmas dinner from my garden.

Try looking for brussels sprouts that are on the smaller size. I think they taste better and definitely cook a lot faster.

Maple Roasted Brussels Sprouts
by Michelle Maskaly, The Adirondack Chick

10 ounces fresh brussels sprouts
2 tablespoons olive oil
2 tablespoons maple syrup
1/2 teaspoon kosher salt

Preheat the oven to 400 degrees.

Rinse the brussels sprouts, cut off the dark bottoms and place in a bowl.

Add the olive oil, maple syrup and salt. Lightly mix until the brussels sprouts are coated.

 Transfer to a shallow baking dish and cook for about 30-40 minutes.

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