Brussels sprouts are one of my favorite vegetables. I have a couple different favorite ways to make them, with maple and bacon, and with garlic butter, but if you can even believe it, I had never roasted them until now.
So when I was assigned to Brittany and Julie's blog for Secret Recipe Club this month, it was the motivation I needed to try roasting brussels sprouts.
It's so easy! And they're so delicious. Brittany and Julie recommend olive oil and salt, and I followed their recommendation. But to literally spice it up a little I added maple syrup and cayenne at the end. Forget sauteing! I think this is my new favorite way to prepare, and eat, brussels sprouts!
And it couldn't be easier. Start by trimming the ends of the brussels sprouts and picking off any wilted outer leaves. Then cut the sprouts in quarters. Place them in a large bowl, then drizzle with olive oil
and sprinkle with salt.
Spread them out on a rimmed baking sheet
and roast for about 20 minutes, stirring halfway through. While they're roasting, combine the syrup
and cayenne
then drizzle it over the sprouts after the 20 minutes are up.
Stir up the sprouts so they're all coated with the yummy spicy syrup, then return the pan to the oven and roast for an additional 2 minutes.
Vegetables never tasted so good!
I loved this roasting method so much that I was inspired to make this delicious main dish: pesto pasta with roasted brussels sprouts and sausage!
One year ago: Cranapana Bread
Two years ago: Pumpkin Cake Roll
Three years ago: Double Corn and Potato Chowder
Roasted Brussels Sprouts with Maple and Cayenne
1 pound brussels sprouts, trimmed and quartered
1 Tbsp. olive oil
1/2 tsp. salt
1 Tbsp. maple syrup
1/4 tsp. cayenne pepper
Place sprouts in a medium bowl, and drizzle with olive oil then sprinkle with salt. Stir well to coat all the sprouts. Transfer to a rimmed baking sheet and roast at 400 until browned in spots and tender, about 20 minutes, stirring halfway through.
Meanwhile, in a small bowl, combine syrup and pepper. Drizzle over sprouts, stir to coat, and roast an additional 1-2 minutes. Serves 4.
Brussels sprouts are one of my favorite vegetables. I have a couple different favorite ways to make them, with maple and bacon, and with garlic butter, but if you can even believe it, I had never roasted them until now.
So when I was assigned to Brittany and Julie's blog for Secret Recipe Club this month, it was the motivation I needed to try roasting brussels sprouts.
It's so easy! And they're so delicious. Brittany and Julie recommend olive oil and salt, and I followed their recommendation. But to literally spice it up a little I added maple syrup and cayenne at the end. Forget sauteing! I think this is my new favorite way to prepare, and eat, brussels sprouts!
And it couldn't be easier. Start by trimming the ends of the brussels sprouts and picking off any wilted outer leaves. Then cut the sprouts in quarters. Place them in a large bowl, then drizzle with olive oil
and sprinkle with salt.
Spread them out on a rimmed baking sheet
and roast for about 20 minutes, stirring halfway through. While they're roasting, combine the syrup
and cayenne
then drizzle it over the sprouts after the 20 minutes are up.
Stir up the sprouts so they're all coated with the yummy spicy syrup, then return the pan to the oven and roast for an additional 2 minutes.
Vegetables never tasted so good!
I loved this roasting method so much that I was inspired to make this delicious main dish: pesto pasta with roasted brussels sprouts and sausage!
One year ago: Cranapana Bread
Two years ago: Pumpkin Cake Roll
Three years ago: Double Corn and Potato Chowder
Roasted Brussels Sprouts with Maple and Cayenne
1 pound brussels sprouts, trimmed and quartered
1 Tbsp. olive oil
1/2 tsp. salt
1 Tbsp. maple syrup
1/4 tsp. cayenne pepper
Place sprouts in a medium bowl, and drizzle with olive oil then sprinkle with salt. Stir well to coat all the sprouts. Transfer to a rimmed baking sheet and roast at 400 until browned in spots and tender, about 20 minutes, stirring halfway through.
Meanwhile, in a small bowl, combine syrup and pepper. Drizzle over sprouts, stir to coat, and roast an additional 1-2 minutes. Serves 4.
No comments:
Post a Comment