“I’ve never met a brussel sprout I didn’t like!”
…said nobody ever.
My first encounter with the infamous brussel sprout didn’t happen until grad school. While kids around the Western world were crinkling their noses at piles of mushy, oversteamed sprouts, I was gobbling up perfectly stir-fried bok choy and steamed gai lan at home. Naturally, I was curious about the villainized vegetable when my friend finally served it at a potluck, and I brought the fork to my lips with a hint of trepidation before taking a nibble. But surprise surprise: it was delicious!
Of course, I’ve had tons of terrible encounters with poorly-made sprouts since then: ranging from the could-not-be-pierced-with-a-spear variety to the steam-the-crap-out-of-it-boogery-mash kind, brussel sprouts admittedly live up to their bad reputation more often than not.
Thankfully, there’s an easy solution, and it lies in these Roasted Maple Brussel Sprouts! The key to the perfect roast is a fairly high temperature (for those crispy burnt outer leaves) and plenty of oil. I tossed my brussel sprouts in olive oil, salt, and pepper, then roasted them on a cookie sheet for 45 minutes before drizzling a heap of maple syrup over them. Then back in the oven they went for another 15 minutes–and voila! The perfect side dish or appetizer for any party–I’ve made these on at least five different occasions and they’re always the first dish to go!
It’s been freezing here lately–um, and I mean that metaphorically because a) I live in California and b) the temperature is actually only 52 degrees F outside, but that’s COLD here–so I’m super excited to turn on my oven soon and get roasting again. May these sprouts keep your body warm and your belly super satisfied!
STOP STEAMING, start roasting!
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