Balsamic, Maple & Mustard Brussels Sprouts
Makes about 8 portions
2 pounds brussels sprouts
4 tablespoons balsamic vinegar
~2 tablespoons maple syrup
4 tablespoons extra-virgin olive oil
2 tablespoons grainy mustard
Salt & Pepper
Preheat the oven to 400°F. While the oven is heating, slice the brussels sprouts in half and put in the baking dish. In a small bowl, whisk the olive oil, balsamic, mustard, maple syrup, salt, and pepper (note that the bite of balsamic largely burns off in baking, so don’t make it too sweet in advance).
Pour the mixture over the brussels sprouts, tossing to ensure each one is well coated. Move the baking dish to the oven for 30-40 minutes (depending on your oven and size of brussels), making sure to flip them in the sauce a few times to cook evenly. They should be skewer-able by a fork and browned and crispy on the edges. Fight for your portion, these roast brussels tend to go quickly even with my not-vegetable-loving father.
*** Coming Soon ***
What does this recipe do for my health? Notes on recipe-specific nutrient benefits and the gut-brain connection.