Bready or Not: Maple Brussels Sprouts with Maple Vinaigrette Dressing/Marinade
Forget the childhood trauma of Brussels sprouts with this slightly-sweet roasted version.
Course: Side Dish
Keyword: gluten free, maple, vegetable
Author: Beth Cato
2Tbolive oilor avocado oil
2Tbpure maple syrup
1Tbapple cider vinegar
2 - 3slicesbaconoptional, chopped
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.