Brussels Sprouts | Roasted with Maple and Balsamic
If you love them, you really love them. If you don’t, you really don’t. Brussels sprouts. These cute “little cabbages” have their own fan club, and they’ve broken away from the 2- or 3-veg, overcooked, British dinner plate. Although there is something rather old-fashioned about the Brussels sprout, with a few strategic tosses and 25 minutes in a hot oven, they have a refreshed appeal.
Traci’s roasted maple and balsamic Brussels sprouts are a winner. And, they are totally simple to make. Toss them with salt, freshly ground black pepper, and oil. Roast in a hot oven. Transfer to a serving bowl and mix in maple syrup and balsamic vinegar. Dare we say, voila!
