After Auntie Kim's post, Not your Grandmas Short Ribs, I thought it only fitting to follow it with something that Grandmom loved. As far as I know we were the only two that could say that we loved Brussels Sprouts! I prefer the ones still on the stalk, I have convinced my self that they taste even better then the ones sold off the stalk. I would try different recipes each year in hopes of finding one that maybe everyone at the holiday dinner would like. A few years ago, I made them with walnuts and it has been my go to recipe for Brussels Sprouts. However, tonight I fell in love with a new recipe. So, to honor the Brussels Sprouts lovers on the family (not sure if anyone is left) I wanted to post this for everyone to try. It is from this month's Vegetarian Times, from Greens Restaurant. Try it and let me know if it has changed your mind about the tasty little cabbages!
Roasted Brussels Sprouts
2 lb of Brussel Sprouts, large one halved and small ones left whole
3 TBS olive oil
2TBS maple syrup
2 TBS melted butter
Sea salt and fresh pepper.
Preheat the oven to 400 degrees F. Toss the Brussels sprouts with the oil, a little salt and pepper. Place on a baking sheet (I used my pizza sheet with the holes in it and it worked great!) and roast for 45 min. Stir the sprouts every 15 minutes or so.
When they are soft and slightly toasted, remove from the oven and toss with butter and maple syrup. Salt and pepper to taste. Genieten! (enjoy in Dutch)
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