Roasted Brussels Sprouts with Maple and Balsamic Sauce
Ladies and gentlemen, I’d like to officially present my best Brussels sprouts recipe ever. I’m not exaggerating at all, I’d eat them as a main meal if I could!!! Here’s why they’re so good: they’re crisp to perfection without being overcooked, they’re flavorful thanks to the 5-spice, and they come with a delectable balsamic and maple reduction. Need I say more? Enjoy!
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- Preparation time: 20 minutes
- Cooking time: 30 minutes
Ingredients
Roasted Brussels Sprouts
- 6 cups (1.5 L) Brussels sprouts, halved
- 3 tablespoons (45 ml) vegetable oil
- 1 teaspoon (5 ml) 5-spice powder
- 2 garlic cloves, minced
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Maple and Balsamic Sauce
- 1/2 cup (125 ml) maple syrup
- 1/4 cup (60 ml) balsamic vinegar
- 2 tablespoons (30 ml) whole-grain mustard
- 1/2 teaspoon (2.5 ml) 5-spice powder
Toppings
- 1/3 cup (80 ml) chopped fresh parsley
- 1/2 pomegranate seeds
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Preparation
Roasted Brussels Sprouts
- Preheat oven to 425°F and place a cookie sheet on the center rack. (This step is important because heating the baking sheet will make the Brussels sprouts even crispier!)
- In a large bowl, combine all the ingredients for the Brussels sprouts.
- Carefully remove the baking sheet from the oven and place the Brussels sprouts on the sheet, cut side down. Bake for 20-25 minutes, turning halfway through, and finish by adjusting the temperature to broil for 2 minutes.
Maple and Balsamic Sauce
- Place all sauce ingredients in a small saucepan and bring to the boil. Reduce heat and reduce for 5 to 10 minutes, or until syrupy. Stir a few times.
- Serve on Brussels sprouts with pomegranate seeds and parsley.
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