Everyone who participates in our produce subscription service got brussels sprouts and a tiny, adorable bottle of BLiS bourbon barrel aged Maple Syrup. We decided to combine them for this weeks recipe. Hope you enjoy as much as we did!
The weather is crazy this week here in West Michigan, but we've got at least a couple more weeks of enjoying warming foods like this until you'll see local spinach, peas and asparagus.
- 1 pound of brussels sprouts, halved
- 2 tablespoons BLiS bourbon barrel aged Maple Syrup
- 2 tablespoons olive oil
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 1/2 cup toasted almonds or pecans, optional
Preheat oven to 375 degrees.
Clean brussels and cut in half lengthwise
Toss sprouts, olive oil, salt and pepper together well.
Spread sprouts into a 9-by-13-inch (or larger) baking dish or foil-lined sheet pan to roast.
After 15 minutes, stir the brussels sprouts to even out the browning.
After 30 minutes, stir in the maple syrup.
Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
Toss the roasted brussels sprouts with the almonds or pecans and devour!
Did you know brussels sprouts grow on a stalk like this? Don't be surprised to see them in your bundle like this at some point!