My new obsession is roasting vegetables. It's easy and everything turns out delicious. I started experimenting with Brussels sprouts a few months ago. You'd think it would have been easy. There are very few ingredients. What could go wrong?
The temperature, for one. At 425, maple syrup burns. The Brussels sprouts didn't taste bad, they were just a little, um, well done. 400 wasn't much better. 350 was a disaster. Definitely not hot enough. Who'd have thought it? But it dawned on me that the problem wasn't just the temperature, it was a combination of temperature and cooking time. The maple syrup could stand the higher temperature for a short period of time, but then the Brussels sprouts were a little crunchier than one might like.
Instead of roasting them whole, I started cutting them in half. Much better! They didn't take quite as long to cook, so the sugar didn't burn.
The key here seems to be going light on the oil. If you use even a tablespoon of oil, it tends to dilute the maple syrup too much. So use a light hand with the oil. And use a small dish just big enough for a single layer of Brussels sprouts so the lovely syrup doesn't roll away. If you have large Brussels sprouts, you'll need to roast them for 20 minutes.
A little maple syrup makes boring Brussels sprouts taste like little gems. My favorite thing about this recipe is that it's a quick and easy no-brainer that I can make in the middle of the week for lunch. Oddly enough, we never have any left over.
about 10-12 Brussels sprouts
2 tablespoons maple syrup
Preheat oven to 400.
Cut the ends off the Brussels sprouts and peel off outer leaves. Slice in half. Place in a single layer in a small oven-safe pan or baking dish. Drizzle with olive oil. Pour the maple syrup over the Brussels sprouts and turn them a few times to coat. Sprinkle with a large pinch of salt. Roast 15-20 minutes. Syrup should be sizzling and Brussels sprouts should be tender.