Home Cooking

Balsamic Maple Glazed Brussel Sprouts

March 20 2012 - 8:53 PM

Shutterstock_62904310I've always wanted to like brussel sprouts, but until this past Christmas, couldn't get myself on board. But then, my mom – with the help of Guy Fieri - changed my perspective forever with his Bumped-Up Brussel Sprouts. I was skeptical at first, but alas, I succumbed to the allure of pancetta, capers and pine nuts. And boy was I glad I did.  The sprouts were, by far, my favorite part of the meal, and I wasn't the only one. Guy's recipe was so good, my relatives were eating leftover sprouts off of other people's plates, refusing to let a single one go into the garbage. That day I gained a new level of respect for him and for this humble vegetable. Kudos, Guy.

Now that I've seen the light, brussel sprouts are one of my favorites, and recently, I made a delightful version that I'd love to share. They were so good, my boyfriend and I were literally fighting over the last bite.

Fighting over brussel sprouts. Huh. Never saw that one coming.

Roasted Brussel Sprouts with Maple Balsamic Glaze
adapted from Weight Watchers

1 pound uncooked Brussel sprouts, trimmed
1 tablespoons olive oil
1 teaspoons salt (kosher's best)
1/8 teaspoon black pepper
1 1/2 tablespoons balsamic vinegar
1 tablespoon maple syrup

Preheat oven to 450°F. Coat a large nonstick baking sheet with cooking spray. Slice Brussels sprouts in half, if large; place on prepared baking sheet. Add oil, salt and pepper; toss well to coat. Roast, stirring and rotating pan halfway through cooking, about 20 minutes. Meanwhile, combine vinegar, maple syrup in a small saucepan; set over medium-high heat. Boil, stirring frequently, until thick and syrupy, about 3 minutes. Spoon Brussels sprouts into a serving dish; drizzle with syrup mixture just before serving. 

Yields about a heaping 3/4 cup per serving.

Brussels sprout image via Shutterstock

–Stephanie Kelly