Maple Roasted Brussels Sprouts and Onions
Yesterday was National Maple Syrup day, a day to celebrate the sweet sap of the maple tree. Do not confuse the real deal with bottled “pancake syrup” that uses artificial everything. Real maple syrup is delicious and rich and full of natural flavors. It’s spendy because it uses so much sap! FORTY gallons of sap are needed to make ONE gallon of syrup! But it’s worth the cost!
Brussels sprouts work so well with the syrupy sweetness – So here is a super simple way to use that sweetness and get your vegetables too!
Here’s How to Do it:
Start by tossing everything together in a large bowl, making sure the vegetables are all evenly coated.
Use a non-stick baking sheet, or cover any baking sheet with a silpat pad or parchment paper.
Spread everything evenly in a single layer on the baking sheet.
Bake at 325° for about 10 minutes, then give it all a good stir.
Then bake another 10 to 15 minutes, or until the Brussels sprouts are fork tender.
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Maple Roasted Brussels Sprouts
A sweet way to get your vegetables. Tossed in sweet syrup and roasted to fork tender.
- 16 Brussels Sprouts, (cut in half lengthwise)
- 1 onion, (sliced )
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 1/3 cup pure maple syrup
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Toss all the ingredients together in a large bowl, making sure the onions and Brussels sprouts are evenly coated.
Move to a large, non-stick baking sheet. (you can cover the baking sheet with parchment or silpat baking pads). Spread the vegetables out in a single layer.
Preheat the oven to 325 degrees.
Bake for about 10 minutes, then stir everything around, respreading it evenly.
Bake another 10 to 15 minutes, until the sprouts are fork tender.
Here are some things that are perfect to use for this recipe!
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