Brussels sprouts are one of those vegetables that people either love or hate! But if you serve them charred and with a delicious glaze and you may convert even the biggest skeptic.
So are you for or against brussels sprouts? I must say that growing up I was wholeheartedly opposed to them, but then something changed. I think perhaps it was the fact that as a kid the fresh variety was less common where we lived, so the only ones we had come from the frozen sections, and they were mushy. Then about 8 years ago I bought fresh ones at the grocery store and let’s just say I have never looked back!
Also, fun fact of the day! Did you know it’s actually brussels sprouts, not brussel sprouts? Maybe only I was unaware of the additional s - or maybe I just blew your mind like mine was just blown just a few short minutes ago!
So what is your favourite way to eat them? I also think that cooked with Pancetta and Pine nuts is an instant winner with most people, but let’s be honest, adding bacon to almost anything is always an instant winner!
prep time 10 minutes
cook time 25 hour
total time 35 minutes
1 lb brussels sprouts
2 tbsp olive oil
salt + pepper
1/2 cup maple syrup
1/4 cup red wine vinegar
1/8 tsp red pepper flakes
1/4 cup slivered almonds
zest of 1 lemon
Preheat oven to 425. To prepare wash and dry your Brussel sprouts then trim off the end of the core. Slice in half and place on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt + pepper. Toss to coat then place in oven for 20-25 minutes or until slightly charred (turning halfway to avoid burning).
In a small saucepan combine maple syrup, red wine vinegar and red pepper flakes. Simmer for 2-3 minutes then set aside.
Once your brussel sprouts are fully cooked place in a medium-sized bowl and pour the warm liquid over then carefully stir until everything is fully incorporated.
On a serving tray place your Brussel sprouts and cover with slivered almonds and lemon zest. Serve immediately.