An easy side dish that is perfect for your Thanksgiving meal!
Preheat oven to 425ºF.
In a large bowl, whisk together maple syrup, balsamic vinegar, garlic, olive oil and salt. Add trimmed Brussels sprouts and toss lightly until they are well coated in the maple balsamic mixture.
Spread on a rimmed baking sheet and roast for 18–20 minutes, tossing halfway, until tender.
Note: I really enjoyed the strong maple balsamic flavour of these, but my husband prefers it to be less pronounced. If you prefer a hint of maple balsamic rather than a lot, try using half the marinade amount for the same amount of Brussels sprouts and it should give a milder flavour.
You must be logged in to post a review.
The flavor was good. Maybe a bit too garlicy for some tastes. But these didn’t have a ‘roasted’ texture, more like ‘steamed’. I think they ‘boiled’ themselves in the marinade. Next time I’ll just coat them with the olive oil, garlic & salt, then toss them with balsamic & syrup on after they come out of the oven. Will try it again with those changes.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.