Roasted Brussels sprouts are really popular right now and we eat them a lot in our house.  Wanting to change up the flavors just a bit, I decided to add some sweet (maple) and sour (lemon).  I think this is my new favorite way to eat them.  I made them on the same night I made Spicy Butternut Squash Soup.  The soup was a bit too spicy for me and I found myself taking bites of soup and sprouts together to tame some of the heat.  Ultimately I dumped my entire plate of sprouts into the soup.  I may eat it this way forever.  Really good.

Lemon-Maple Roasted Brussels Sprouts

Votes: 3 Rating: 4.33 You: Rate this recipe!

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I've made this dish with the very small amount of oil listed below, and without. I'm listing it as optional because while you don't absolutely need it, I feel it does enhance the texture and flavor of the dish, while only adding a nominal amount of fat. Choice is yours.

• CourseSide Dish

Servings

4

Servings 4

Lemon-Maple Roasted Brussels Sprouts Votes: 3 Rating: 4.33 You: Rate this recipe! Print Recipe I've made this dish with the very small amount of oil listed below, and without. I'm listing it as optional because while you don't absolutely need it, I feel it does enhance the texture and flavor of the dish, while only adding a nominal amount of fat. Choice is yours. CourseSide Dish Servings 4 Servings 4

Ingredients

• 1 pound Brussels sprouts quartered
• 2 tsp olive oil optional
• 1 TBS maple syrup
• 1 TBS lemon juice
• salt and white pepper to taste

Servings:

Units:MetricUS Imperial

Instructions

1. Preheat oven to 375.
2. Place quartered Brussels sprouts on parchment covered cookie sheet and toss with oil (if using), salt and pepper.
3. Place in oven and cook 15 minutes. Remove and stir. Place back in the oven for another 15.
4. Meanwhile combine maple syrup and lemon juice.
5. Remove sprouts from oven and drizzle lemon-maple mixture over the top, and stir to coat. Place back in the oven for 10 minutes.

   

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