Brussels sprouts have been cheap and plentiful in my local market, so I've been roasting up huge batches of them. With plenty of maple syrup and about as much nuts and fruit as brussels sprouts, this is the most indulgent way I've prepared them.
2 lbs brussels sprouts, trimmed, large ones halved
8 oz dried cranberries
1 1/4 c roughly-chopped hazelnuts
1/4 c maple syrup
2 T apple cider vinegar
2 T soy sauce
1 T + 1 t olive oil
1 T mirin
- Preheat oven to 450°.
- Whisk together syrup, vinegar, soy sauce, olive oil, and mirin. Pour over brussels sprouts and cranberries in a 9"x13" pan. Bake for 20 minutes.
- Toss in hazelnuts, return to oven, and bake an additional 20 minutes.