You heard me right, Universe. I know what you're thinking: Brussels sprouts, those sometimes-slimy, cabbage-like fart bombs. That you put in your mouth. And eat.
Normally, I would agree 100%. I grew up harboring a hate-hate relationship with them, and for that matter anyone who tried to make me ingest them. So. Nasty.
This relationship would've lasted for all time until my awesome brother-in-law Dan brought along his caramelized maple roasted Brussels sprouts to our last Thanksgiving feast. Consider me converted...and on a mission to convert others.
So, all these many months later, I finally bit the bullet and bought some on-sale sprouts. I'll admit that I was nervous. I've tried roasting them before only to have Dave sweetly request that I never make them again. (Ahem. He's not really a jerk, for the record. It was one of those rare super honest moments. Can't blame him; fart bombs in your mouth aren't fun. I didn't enjoy them, either.)
But, there was no need to worry this time. Despite being in the thick of chaos and accidentally turning off the oven mid-roasting (see? Even an idiot...), these came out awesome. There's really no way to mess them up, either, so use this as a guideline and less of a real recipe. Love those.
Roasted Maple Brussels Sprouts
1 1/2-ish lbs. Brussels sprouts
Salt and pepper
1/4 c. (give or take) pure maple syrup (not "pancake syrup" or whatever that is)
2 tsp. (or more) brown sugar
Trim any brown or wilted leaves (there will be a huge pile left, seriously) and wash and dry sprouts. Cut into halves and cut off bottom "stem" part.
Place on baking sheet and douse with good amount of olive oil and salt and pepper. Toss. Roast at 400 degrees F for about 15 minutes and toss. Drizzle with syrup and brown sugar and roast another 15-20 minutes or until tender and caramelized.