I was not a fan of Brussels sprouts. At all. But John has always loved them. So, a few years ago, I bought some and started experimenting with recipes. The first recipe went horribly wrong. It was some sort of roasted Brussels sprouts with maybe balsamic vinegar and some other seasonings… In any event, they were burned on the outside and hard in the middle. Ick. So, last year, I tried again. The first Trader Joe’s store in San Antonio had finally opened, and we bought their Brussels sprouts on the stalk. It came with a recipe on it, so I figured – how hard can it be?
Well, since they were on the stalk, it was a little more challenging to deal with than just the sprouts, but it actually was tasty (and I didn’t burn them). Since I rarely actually buy the sprouts on the stalk – even at the farmer’s market – I decided to adapt this recipe for just the sprouts. The result? It was tasty and perfectly cooked (John even said the sprouts were “juicy” inside). We will be making these again! 🙂
Brussels Sprouts Roasted with Maple Syrup
Adapted from Trader Joe’s (Brussels sprouts roasted on the stalk)
1 lb Brussels sprouts
1 Tbsp maple syrup
1 Tbsp olive oil
freshly ground black pepper, to taste
coarse sea salt, to taste
1. Preheat oven to 350. Trim any tough leaves from the sprouts. Prepare a baking sheet lined with parchment paper.
2. Place sprouts in a large bowl. In a small bowl, whisk together syrup, olive oil, salt, & pepper. Pour mixture over sprouts, and toss to coat.
3. Place coated sprouts on prepared baking sheet. Roast for about 30-35 minutes, or until sprouts are tender.
Total Fat: 3.7 g
Saturated Fat: 0.5 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 131.4 mg
Potassium: 454.5 mg
Total Carbohydrate: 13.7 g
Dietary Fiber: 4.4 g
Sugars: 5.5 g
Protein: 3.9 g