Finding something new to serve with dinner is easy when you have a recipe for a different vegetable not usually served. Brussels sprouts is a great vegetable, part of the cruciferous group which has a good source of iron and high in vitamins A and C. They are part of the cabbage family and though much smaller in size grown similarly to the way cabbage grows. The smaller Brussels sprouts are the most tender and sweeter ones; so look for packages that are uniform in size and approximately ½ to 1 ½ inch around. When they are similar in size they will all cook through at the same time. Try this easy recipe for maple roasted Brussels sprouts and serve a new vegetable with dinner. Your family may be surprised they like them after just one bite.
- 1 ¼ pounds of Brussels sprouts
- 2 tablespoons of olive oil
- 2 tablespoons of maple syrup
- 1 teaspoon of balsamic vinegar
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- Preheat oven to 400’.
- Stir up the olive oil, maple syrup and vinegar in a large bowl.
- Slice the Brussels sprouts in half.
- Add the Brussels sprouts to the large mixing bowl and toss until all is lightly covered.
- Place the sprouts out evenly in one layer over a cookie sheet.
- Season the tops with salt and pepper.
- Roast in the oven for 25 minutes; flip the sprouts once during the cooking time. And cook until sprouts are lightly browned and tender.
- Remove from oven and transfer to a serving bowl.
© 2014 Beverly Mucha / All Rights Reserved
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