Sweet Maple Roasted Brussels Sprouts Food

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
• Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

MAPLE SYRUP ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Trim the stems of the sprouts. Remove any outer leaves that are wilted. Cut the sprouts in half.
• Add the Brussels sprouts, oil, salt, and pepper to a large bowl. Toss to fully coat the sprouts.
• Spread the sprouts onto a large baking sheet in a single layer.
• Roast for 15 minutes. Stir the sprouts, trying to flip over as many as you can.
• Roast for 10 minutes.
• Drizzle the maple syrup over the sprouts and stir to coat. Roast for 8-10 more minutes.

SWEET MAPLE ROASTED BRUSSELS SPROUTS

Steps:

• Over high heat and in a very large skillet, heat canola oil until shimmering. Add sprouts to the skillet and season with salt and pepper. Cook sprouts over high heat without stirring until they are nicely browned, around 2 minutes. Add butter and brown sugar and continue cooking over moderately high heat, occasionally stirring, until the sugar has melted. Add maple syrup and cook, stirring occasionally, until the Brussels sprouts are JUST crisp-tender, about 7 minutes. Do not overcook sprouts - if they begin to emit an unpleasant sulfur smell they have cooked too far. Stir in vinegar. Add chestnuts or walnuts and walnut or grape-seed oil and cook until hot.
• Transfer the brussels sprouts and nuts to a bowl using a slotted spoon. Boil the cooking liquid over high heat until it slightly thickens, about 3 minutes. Pour pan sauce over the brussels sprouts and serve.

MISO MAPLE BRUSSEL SPROUTS AND SWEET POTATOES WITH LENTILS

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
• Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
• To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.

MAPLE-ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400. Trim the ends of the Brussels sprouts, and remove any bruised outer leaves. Cut in half lengthwise.
• Place on a baking sheet, and mix well with balsamic vinegar, olive oil, maple syrup, salt and pepper.
• Spread out into a single layer, and roast for 30 to 35 min., stirring once or twice, until soft and caramelized.