I have been trying to find a recipe for roasted brussels sprouts that adds a bit of sweetness to them, but none of them passed the Fabulesley test. So I came up with this one all by myself….the results speak for themselves!
1 1/2 pounds brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup maple syrup
1/4 good balsamic vinegar (I like to use a thick one that is often called Balsamic Glaze)
Preheat oven to 400 degrees F.
After removing the bottoms, wash and halve the sprouts
Place in a microwave safe bowl and soften them for about 2-3 minutes
transfer to a large bowl and toss in the oil an salt and pepper.
Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Add more salt to taste.
In a microwave safe bowl heat up the maple syrup and balsamic vinegar.
Transfer the brussels sprouts to a large bowl and toss in the maple syrup and vinegar mixture. Depending on your desired level of sweetness, you can add more.