Roasted Brussels sprouts with maple-balsamic drizzle
This is one of our favorite, easy, 30-minute, go-to side dishes for fall gatherings. The roasted Brussels sprouts, flavored with olive oil, balsamic vinegar, and maple syrup, pair especially well with turkey or pork. It's great for a dinner party and requires mostly hands-off prep and cook time. Just be sure that you don't cook the drizzle too long or it can become sticky and hard, so keep an eye on it as it boils. But once you try it, you won't be able to get enough of it, as it will complement any roasted veggie you could think of.
Uncooked Brussels sprouts
2 pound(s), trimmed
2 Tbsp, extra-virgin
2¼ tsp, divided
¼ tsp, freshly ground
- Preheat oven to 450°F. Coat a large nonstick baking sheet with cooking spray.
- Slice Brussels sprouts in half, if large; place on prepared baking sheet. Add oil, 2 teaspoons salt and pepper; toss well to coat. Roast, stirring and rotating pan halfway through cooking, about 20 minutes.
- Meanwhile, combine vinegar, maple syrup and remaining 1/4 teaspoon salt in a small saucepan; set over medium-high heat. Boil, stirring frequently, until thick and syrupy, about 3 minutes.
- Spoon Brussels sprouts into a serving dish; drizzle with syrup mixture just before serving. Yields about a heaping 3/4 cup per serving.