Roasted Brussels Sprouts with Maple Dressing
roasted brussels sprouts with maple dressing
In 1812, Thomas Jefferson introduced Brussels sprouts to the United States. Over 200 years later, we're still roasting these fiber-and-vitamin-rich sweet emerald gems until golden-crusted. Tossed in a sweet and tangy maple mustard vinaigrette, these tender sprouts are going to have an entire nation jumping on the Brussels bandwagon.
Easy Roasted Brussel Sprouts with Maple Dressing
Serves 4
ingredients
-
Brussel Sprouts
- 4 cups fresh Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/2 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Maple Dressing
directions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. In a large bowl, gently toss Brussels sprouts with 2 tbsp olive oil, salt and pepper. Place on prepared baking sheet in a single layer. Roast 10 minutes, flip Brussels sprouts and continue to cook 10 minutes more, until tender and golden.
- While Brussels sprouts are roasting, prepare maple dressing. In a small bowl, whisk olive oil, cider vinegar, maple syrup, Dijon, salt and pepper. Remove sprouts from oven and place in a large bowl. Gently toss with maple dressing until well coated.
“We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts.”
