Roasted Brussels Sprouts

3-4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"It is so much easier to find frozen Brussels Sprouts than fresh, at least in my neck of the woods. Speaking of woods, this recipe includes Maple Syrup. My home state of Wisconsin is one of the top producers of maple syrup in the United States, so this seems apropos..."

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (162.8 g)
  • Calories 83.2
  • Total Fat - 0.5 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 38.7 mg
  • Total Carbohydrate - 18 g
  • Dietary Fiber - 5.7 g
  • Sugars - 7.9 g
  • Protein - 5.1 g
  • Calcium - 70.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 128.5 mg
  • Thiamin - 0.2 mg

Step 1

Heat oven to 400°F. Line a baking sheet with parchment paper.

Step 2

Remove frozen Brussels sprouts from the freezer and let them sit for a few minutes to thaw slightly.

Step 3

Add balsamic vinegar and maple syrup to a large bowl and stir to combine.

Step 4

Cut Brussels sprouts in half, discarding any loose outer leaves, and add to vinegar and syrup mixture. Stir until Brussels sprouts are evenly coated.

Step 5

Spread the Brussels sprouts out in a single layer on prepared baking sheet. Pour any remaining vinegar/syrup mixture over Brussels sprouts. Sprinkle with salt and pepper.

Step 6

Roast in oven for 20 minutes or until Brussel sprouts are golden brown.

Tips & Variations


No special items needed.

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