I’m here to convert you to the goodness of Brussels sprouts. Also known as: maple syrup makes everything better.
If you’re like me and a lot of other folks, you have scarring childhood memories of Brussels sprouts (or as I remember them, nasty mini cabbage-like things). My mom, bless her heart, boiled them. The result was not delicious.
It was only last year I decided to make my own Brussels sprouts. For a few years, I had noticed recipes on Pinterest that made the roasted version look delicious. Then I ate some at a nice restaurant and realized, “I can do this myself for a whole lot cheaper.”
The maple syrup doesn’t make these sugary sweet, but the sweetness is definitely there. It makes these the perfect complement to all sorts of savory, salty meats. Leftovers are also fabulous cold out of the fridge or chopped into a sweet salad.
On that note, you can also use this maple vinaigrette as a salad dressing. Just increase the amounts in proportion (say, 1/2 cup each of olive oil and maple syrup, and 1/4 cup of apple cider vinegar) and store the leftovers in the fridge. Use it on mixed greens, slaws, etc.
Maple. Best stuff ever.
Bready or Not: Maple Brussels Sprouts with Maple Vinaigrette Dressing/Marinade
Ingredients
- 1 lb Brussels sprouts
- 2 Tb olive oil or avocado oil
- 2 Tb pure maple syrup
- 1 Tb apple cider vinegar
- salt
- 2 - 3 slices bacon optional, chopped
Instructions
- Prepare the Brussels sprouts. Remove any damaged leaves and trim the stem to remove any browning, then slice the sprouts into quarters or halves depending on their size. Place them in a gallon-sized Ziplock-type bag. (If you want to add bacon, add it to bag.)
- Add the oil, maple syrup, and apple cider vinegar to the bag. Seal the bag and give everything a good jostle and shake. You can bake right away or set the bag in the fridge for several hours. If you let it marinate, turn the bag every so often.
- Preheat oven to 425-degrees. Set out a rimmed cookie sheet; for easy cleaning, line it with aluminum foil. Pour the Brussels sprouts onto the sheet and make them as even as possible. Add some salt.
- Bake for 15 minutes, turn and stir sprouts, then roast for another 10 or 15 minutes until they are firm yet tender.
- OM NOM NOM!
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