TL/DR – Maple White Balsamic Roasted Brussels Sprouts. Prepare a delicious dressing and toss half of it with halved Brussels sprouts and roast at a high heat. While they roast, reduce the remaining dressing on the stove and then toss it with the hot, crispy roasted Brussels sprouts for a flavor explosion. –
This is a recipe that I wrestled with for a while before I came to an understanding of heat, flavors and procedure. My dream was to use pure maple syrup and balsamic vinaigrette, but a chef I know convinced me to try white balsamic instead. I added cardamom after my second go around. Maple and cardamom are amazing together! Look it up.
Start with 14 to 18 medium – large Brussels sprouts and halve them. Make a dressing out of pure maple syrup, white balsamic, cardamom, salt and pepper. Toss the Brussels sprouts in half of the dressing and spread evenly on a baking sheet. As you toss, and this is key, allow some leaves to come loose. These will crisp up and be absolutely freaking magical when you serve the final dish.
Roast them at a high heat, 450 degrees F, for 15 minutes, then flip them over and roast them for 10 to 15 minutes longer. Meanwhile, pour the rest of the dressing in a small sauce pan and reduce by 2/3 over medium heat. It should be slightly thick, sweet and tangy.
Once the Brussels sprouts are fork tender, remove them from the oven, place them in a bowl and toss them with some of the reduced dressing. Save the crispiest loose leaves to scatter on top.
For another simple side dish, try basic Roasted Potatoes.
Maple White Balsamic Roasted Brussels Sprouts
Flavored with pure maple syrup, white balsamic, cardamom, salt and pepper, these roasted Brussels sprouts are sweet, tangy and perfectly seasoned.
Ingredients
- 14 - 18 medium-large Brussels sprouts
- 1/4 c pure maple syrup
- 1/4 c white balsamic vinegar
- 2 T canola oil
- 3/4 t kosher salt
- 1/2 t cardamom
- 1/4 t freshly ground black pepper
Directions
- Step 1 Preheat the oven to 450 degrees F.
- Step 2 Cut the stem off of each Brussels sprout and halve.
- Step 3 Whisk together all of the other ingredients in a small bowl to create the dressing.
- Step 4 Toss 1/3 of the dressing with the Brussels sprouts on a baking sheet. As you toss, make sure to allow a couple of individual leaves come off of each Brussels sprout. Spread the Brussels sprouts evenly on a baking sheet.
- Step 5 Roast for 15 minutes, then turn each one over and jostle the pan, then roast for 10 to 15 minutes more, until each one is fork tender.
- Step 6 As they roast, pour the remaining dressing into a small sauce pan and on medium-hight heat, reduce by two thirds, about 10 minutes. The result should be thicker, (but not too syrupy,) sweet and tangy.
- Step 7 Remove the Brussels sprouts from the oven when they are fork tender and put them in a bowl. Pour some or all of the reduced dressing over them and toss. Serve immediately.
