These brussels sprouts are for people who think they don’t like brussels sprouts.
Roasted, caramelized, maple syrup, balsamic, cranberries… How can that go wrong?
Adapted from Love and Lemons.
Maple and Balsamic Brussels Sprouts
serves 2 as a main dish, 4 as a side
1 pound of brussels sprouts
1 bunch broccolini or 1 broccoli crown
2-3 Tbsp. maple syrup
2-3 Tbsp. balsamic vinegar
Handful of dried cranberries
Salt and pepper to taste
Preheat oven to 375.
Remove outer leaves of brussels sprouts by cutting off a bit of the end.
Cut in halves or quarters, depending on how large the brussels sprouts are.
Toss in a bowl with 1 Tbsp. each of maple syrup and balsamic, and a bit of salt and pepper. Spread on a rimmed baking sheet and stick in the oven. Set the timer for 20 minutes.
Chop broccolini/broccoli crown into bite-sized pieces and toss in the leftover glaze from the brussels sprouts. When your timer goes off, pull the brussels out and flip them all over. Add the broccoli to the sheet and return all of it to the oven for 20-25 more minutes. Don’t be afraid to really let them caramelize!
Once roasted, set aside and let cool to about room temperature. Add more maple syrup, balsamic, salt, and pepper to taste and toss with the dried cranberries. You can roast the veggies a few hours in advance, it actually gets better if you let it sit and let the flavors meld together. Warm before serving.