Maple Brussels Sprouts. The pepper rings were cooked in the same pan, for color and a bit of flavor.
Once you’ve tried Maple Roasted Brussels Sprouts, you’ll never make them any other way. The outer leaves crisp as they cook, for a crunchy treat that makes kale chips green with envy. We’ve seen some recipes that add bacon bits or nuts or, god forbid, dried cranberries. No need; the sprouts on their own have flavor aplenty and are a sturdy side dish for most any roasted meat or barbecue* main. Serves four.
Ingredients:
1 lb brussels sprouts, trimmed and halved top-to-bottom
2 T maple syrup (recommended) or honey or sorghum syrup
1 T bacon fat**
1 T olive oil**
2 T lemon juice
1/2 t Kosher salt
Method: preheat oven to 400 degrees. Toss trimmed brussels sprouts with other ingredients and spread on a cookie sheet lined with a Silicone baking mat or aluminum foil (to keep the sugar from sticking to the pan). Cook 20 minutes, remove from oven and turn the sprouts, return to oven and cook another 20 minutes or until crisp but not burned. Serve hot or at room temperature.
*Yes, you could try cooking these on your grill or in your smoker in a perforated pan. But watch the heat so the maple sugar doesn’t caramelize and stick to the metal.
**Or use 2 T olive oil and a bit more salt.
