Maple-Roasted Brussels Sprouts Recipe
Daily Value: 9%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||52µg||13%|
|Fatty acids, total monounsaturated||6g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
A sweet and sticky twist to this fall vegetable makes for a great side dish for any roasted meat.
- 1 pint brussel sprouts, about 12 ounces, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, as needed
- 2 tablespoons butter
- 2 tablespoons maple syrup
Heat oven 425 degrees. Toss the Brussels sprouts with olive oil and season with salt and pepper.
Spread the Brussels sprouts in one even layer in a sheet roasting pan. Roast about 20-25 minutes. The Brussels sprouts should be tender at the core and beginning to brown slightly around the edges.
In a small saucepan, heat butter with maple syrup until the butter is melted and the mixture is warm. Toss the Brussels sprouts with the butter-syrup mixture and return them to the oven for an additional 5-10 minutes of cooking.