One inquisitive omnivore’s journey towards healthier and more compassionate eating…
(MEATLESS/VEGETARIAN/VEGAN RECIPES) Brussels sprouts were never my favorite as a kid, and not so much as an adult either. I couldn’t get past their bitter taste.
Then the cruciferous vegetables started sprouting up at trendy restaurants everywhere, so I decided to give them another try—and I’m very glad I did.
Not only are Brussels sprouts a nutritious vegetable loaded with Vitamins A, C, K, and lots of antioxidants, they’re also a delicious side dish when roasted in maple syrup. The sauce counteracts their bitterness, while the roasting brings out their natural sweetness and gives the sprouts a slight crispness. Adding some pepper and garlic salt makes for the perfect sweet and savory combo. Give them a try for yourself!
MAPLE SYRUP ROASTED BRUSSELS SPROUTS
- 1-1/2 lbs Brussels sprouts (if still on stalk get ones with smaller buds because they usually have a milder taste)
- 1/4 cup grade A pure maple syrup
- 2 tbsp light brown sugar
- 3 tbsp extra virgin olive oil
- garlic salt & pepper to taste
Preheat oven to 350 degrees. Rinse the Brussels sprouts and spread in a single layer on a large baking sheet lined with foil. Mix the maple syrup, olive oil, brown sugar, garlic salt, and pepper together in a bowl. Pour mixture over the Brussels sprouts, sprinkle with more garlic salt, and bake for 30-40 minutes (depending on desired crispness.) Toss every 10 minutes or so to ensure the maple syrup mixture covers the entire sprout. Remove immediately from pan and enjoy!
— Lisa Singer, exclusive to Global Animal