I never really understood why brussels sprouts were hated so much during my childhood. Honestly, as far as a kid-friendly food it doesn’t get much better than this. I would compare them to baby carrots, except they’re just baby cabbages. Considering I grew up during the days of Cabbage Patch Dolls you would think these would be a homerun.
BTW – do they still make cabbage patch dolls? I never owned one, but I always wanted one of the boy dolls. Is it weird to want a boy doll if you’re a girl? Did guys even want those dolls to begin with?
These are deep thoughts my friends. Deep thoughts.
Okay back to brussels sprouts. If you’re still living under some childhood fear that these are gross and disgusting, I beg you to reconsider. Give this recipe a try. By roasting the sprouts you keep them crispy and crunchy, and the maple syrup and balsamic vinegar will help you through anything you might consider a “weird” flavor. Although, I have to confess that if you don’t like these then I think the weird one is you.
Maple-Balsamic Brussels Sprouts
If you really want to go nuts with these, toss them with some melted butter when they’re through roasting. It’s not necessary. It’s also not a bad thing.
1 lb brussels sprouts
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
Preheat the oven to 400 degrees F.
Cut off any browned ends of the brussels sprouts and remove any yellowed leaves. Slice each of the sprouts in half. Arrange on a baking sheet. In a small bowl combine the olive oil, maple syrup and balsamic vinegar.Drizzle over the sprouts and toss to coat.
Sprinkle with salt and pepper and roast for 35 to 40 minutes, or until the leaves begin to turn brown and crisp. Remove from oven and serve.