Roasted Brussels Sprouts with Maple Syrup-Brown Butter Glaze #ThanksgivingRecipe by @LeslieKarst

 

You’ve no doubt already settled on the sides for Thanksgiving dinner tomorrow, but in case you’ve decided on Brussels sprouts but are wavering on just how to prepare them, here’s a delicious and easy recipe made with ingredients you likely already have on hand in your kitchen.

And even if you don’t make them for dinner tomorrow, after reading this post, I’m guessing you’ll want to make these sprouts some time in the very near future—for that maple syrup-brown butter is simply divine! (I seem to be on a brown butter kick of late, since this is the last recipe I posted here, lol.)

 

Roasted Brussels Sprouts with Maple Syrup-Brown Butter Glaze

(serves 2-4)

Ingredients

1 lb. Brussels sprouts

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon pepper

2 oz. (¼ stick) butter

1 tablespoon maple syrup

1 tablespoon balsamic vinegar

¼ cup panko

 

Directions

Preheat the oven to 375 degrees F.

Remove any brown or yellow leaves from the sprouts, cut off the bottoms of the stems, and slice them in half (or in quarters, if large). Reserve separately the loose leaves that come off the sprouts.

 

Toss the sprouts with the oil, salt, and pepper, spread out in a single layer on a baking sheet, and place in the preheated oven.

 

While the sprouts are roasting, prepare the glaze. Melt the butter over medium-low heat in a saucepan (a light-colored pan makes it easier to see when the color changes). Stirring often to keep the milk solids from burning, simmer the butter until it turns a light brown and has a fragrant, nutty aroma.

 

Remove the butter from the heat and stir in the maple syrup. 

 

Roast the Brussels sprouts for about 20 minutes—until a fork goes into them easily. Remove from oven and add to them the balsamic vinegar and loose leaves. Toss well, then return to the oven and roast for 5-10 more minutes, until done to your liking.

 

Remove the sprouts from the oven and toss with the brown butter and panko, and serve. 

 

🌱  🍗  🌿

 

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