There is something very delightful about Michigan maple syrup, something that makes my heart smile. Some ingredients have so much potential for a creative mind, and maple syrup is one of those things. From desserts, to granola, to adding a hint of healthy sweetness to any dish, maple syrup is indeed a cooking artists dream! Today I will go the simple route by making roasted maple Brussel sprouts! This is an easy way to watch your husbands face light up when he takes a bite of those “oh so dreadful” sprouts!
People who love to eat are always the best people – Julia Child
First get your ingredients together.
- 1tbs Maple Syrup (100% Pure Michigan preferred)
- 2tbs Balsamic Vinegar (I used raspberry balsamic)
- 2tsp Smart Balance Butter (for the vegan in me)
- 1 bag of Brussel Sprouts
- 2 cloves of garlic, minced
- Salt and Pepper, to taste
When you cook with garlic, always mince it first before you start anything else. Remove the outside skin, then place under your knife and give your knife a good pound to pop the garlic! Once the garlic is flat, mincing it will be easier, then allow the garlic to breath for 15 minutes before putting it in contact with heat. This will make the flavor of the garlic more pungent! Garlic added immediately to heat destroys the flavor. If you want to add more garlic, then go for it!
Maple syrup is an excellent source of manganese, which plays an important role in energy production and antioxidant defenses, and is necessary for normal brain and nerve function.
Next, prep all other ingredients for the pour over “sauce” in a bowl and set aside, then wash your brussel sprouts thoroughly with cold water and vinegar. Now slice off the ends and then in halves, if any leaves come off keep these to put in your dish as well. Then place your brussel sprouts in a baking dish lined with parchment paper, I did not have any parchment paper so I used aluminum foil, I would not suggest this because it isn’t healthy to use.
Lastly, pour your mixture evenly over the sprouts. Bake at 400f for 30 minutes, or as cooked as desired. If you want to cut down on cooking time, steam the sprouts before baking them, this will take less time to brown them in the oven, preserve more nutrients, and the taste will be less bitter.
The longer the sprouts are left in the oven, the less bitter they will taste.
My family was delighted in these brussel sprouts! They went nicely with some baked wild salmon and potatoes! Vegan and easy, they boast high levels of vitamin C, vitamin K, and vitamin B! Some ingredients you could add to make this more unique are crushed walnuts, fresh herbs of choice, bacon, and ginger, these all pair nicely with Brussel sprouts.
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