Let's face it: brussels sprouts have a bad rep. I understand the reluctance of a child to try these veggies...as a child I would barely eat anything, let alone a brussel sprout. But I have a hard time understanding the aversion of adults, especially those who have never actually tried a brussel sprout, but are hanging on to those childhood fears of new and strange looking vegetables. C'mon people...if you're old enough to appreciate a good glass of wine or bottle of beer with dinner, you should be able to TRY a decent recipe for brussel sprouts!
I made this side dish last Thanksgiving for my entire family, and I made a smaller portion, figuring that nobody would really want to try it. Wow was I wrong. This brussel sprout dish was the hit of the party! Family members who have always been wary of brussel sprouts tried and loved the rich flavors and textures. There are many ways to amp up a traditional roasted veggie dish, and this is one way to impress people with the often-forgotten brussel sprouts. Now get over yourself and just try it!
Roasted Brussel Sprouts with Maple & Butter
from Vegetarian Times magazine
serves about 8
2 pounds of brussel sprouts, washed & trimmed
2 tablespoons of extra virgin olive oil
Salt & pepper to taste
2 tablespoons of maple syrup
1 tablespoon butter (optional)
Preheat the oven to 400 degrees.
In a large bowl, toss the brussel sprouts with the olive oil and some salt and pepper (I do about a teaspoon each). Line a sheet pan with foil and pour the sprouts onto the pan in an even layer. Bake for about 40 minutes until golden brown, shaking the pan every so often to toss the sprouts.
Once finished baking, place the brussel sprouts into a bowl and toss with the maple syrup and butter. Taste and season as necessary. Serve and be ready for compliments!