This week was very hectic, very busy, and full of issues and this weekend has been super busy. There are only 13 days to our wedding which means that things are in ultimate turbo-gear around here. I love seeing everything come together and secretly thrive off of hectic energy so I am enjoying this crazy time of wedding planning. It’s exhausting but exciting. The weather has also been absolutely gorgeous which is really solidifying the fact that fall is here which means it is time to to break out all of my favorite fall recipes!
It’s pretty obvious that I love all things fall, especially pumpkins. While pumpkins may dominate my fall baking, there is another fall vegetable that dominates my savory cooking – brussel sprouts. Yes, brussel sprouts. I can safely say that my household may be responsible for 90% of the brussel sprout consumption in this city. They are our go-to side for comforting fall dishes when we cook for others and we have them at home at least once a week. You can imagine my excitement when I found this giant brussel sprout stalk at the grocery store today.
Brussel sprouts are such a polarizing little cabbage relative – people either love them or loath them. They have gotten a bad rap as little wrinkly grey, sulphuric balls of nastiness but in reality, they can be delicious when they are cooked properly. My favorite way, fool proof way to prepare this controversial vegetable? Roast them with maple syrup. I can proudly say that this recipe has converted some former brussel sprout haters into brussel sprout lovers. Roasting really brings out the delicate cabbage flavor without producing bitterness or that strange after taste that brussel sprouts sometimes get. The addition of maple syrup helps caramelize the outer leaves and provides the perfect amount of sweetness. They get soft and creamy while still retaining some crunch from the caramelized leaves. So if you’re hesitant about brussel sprouts, give this recipe a try.
Maple Roasted Brussel Sprouts
Yields: 1 package of brussel sprouts
1 package of brussel sprouts
1 Tbsp. olive oil
1 ½ Tbsp. good quality real maple syrup
salt + pepper
1. Preheat oven to 375F. Rinse your brussel sprouts and remove any damaged outer leaves.
2. Cut the bottom root of your brussel sprouts and then cut in half. Transfer to a medium bowl.
3. Add olive oil, maple syrup, salt, and pepper to bowl and toss until the brussel sprouts are evenly coated.
4. Transfer to a parchment lined baking sheet, cut side up. Bake for 10 minutes and then flip over (use a spoon, much easier!) and roast for another 10 minutes.
5. Serve and enjoy!