If you are looking to get your fam on board with Brussels sprouts, these just might be the ticket. Slightly crisp outside, tender inside and a sweet, bold sticky coating that is just the perfect base for a sprinkle of crunchy walnuts on top. Serve these up with a grilled, baked or roasted fish, steak or chicken and dinner is done!
Sweet + Sticky Roasted Brussels
1 1/2-2 Pounds Brussels Sprouts
3 Tablespoons Olive Oil
2 Tablespoons Pure Maple Syrup
2 Teaspoons Dijon Mustard
1 Teaspoon Balsamic Vineagar
1/4 Cup Chopped Walnuts
Sea Salt + Cracked Black Pepper, for topping
Preheat oven to 400. In a small bowl whisk together the olive oil, maple syrup, dijon and balsamic vinegar; set aside. Trim the brown ends off of the Brussels and slice them in half (quarter them if they are really large). Place sliced Brussels on a baking sheet and pour the maple mixture over the top; toss to coat well and spread them in an even layer in your pan. Place in the oven and roast for about 25 minutes, stirring once in between cooking, or until Brussels are slightly crisp and browned on the outside and tender on the inside. Remove from oven and add the walnuts to the pan; stir. Top with plenty of fresh sea salt and cracked black pepper and serve.