Roasted Brussels Sprouts are quick. easy, and delicious. You can serve them cold, room temperature or hot.
You need small, tightly enclosed Brussels sprouts for this recipe.
Facts: Brussels Sprouts are an excellent source of vitamin C. They are also high in protein and low in fat and calories.
Makes 4 servings.
Calories 125 ; Total Fat 7g ; Carbohydrates 11g; Protein 3.5g
- 1 pound Brussels Sprouts, ends trimmed and yellow leaves removed
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- salt & pepper to taste
Preheat oven to 400 degrees.
Boil water, drop in the Brussels Sprouts for 1-2 minutes, then into an ice bath and pat dry them. This step is called blanching which helps to keep their vibrant green color.
Add Brussels Sprouts to a bowl and add olive oil and balsamic vinegar to them. Mix with your hands to coat each Brussels Sprouts. Lay them on a baking sheet and sprinkle with salt and pepper.
Roast for 25-30 minutes, turning after 15 minutes, until they are fairly brown in spots. 5 minutes before finish add the maple syrup to the Brussels Sprouts. It helps with the caramelization process.
Tips: When cutting the end of the Brussels Sprouts, cut an “X” across the bottom. This helps the hard center to cook, as well as they look pretty for the table.
Some Brussels Sprouts are large in size. In that case, cut them, at least in half and maybe even in quarters if they are huge before roasting them.
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