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.
The Ingredients:
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
The Process:
- 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.
These look so good! I made roasted Brussels for Christmas supper this year, and my husband confessed to me afterwards that he doesn't like Brussels sprouts! I guess that means I will have to eat the whole pan when I make these!
ReplyDeleteI kind of wish my husband didn't like Brussels sprouts so I could have more than my fair share!
DeleteYum! I made the same recipe (minus the mirin) for Christmas dinner but replaced the hazelnuts with almonds due to an allergy. It's the first brussels sprout recipe my husband has ever liked!
ReplyDelete