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Foodie Friday: Maple Balsamic Roasted Brussels Sprouts

When I was growing up, the child of hippies, we had many dinners that were entirely composed of vegetables. We ate meat often, but I still love to curl up with a big bowl of sliced tomatoes and avocados with dressing, just like I did when I was young. Weird, I know.

Josh did not grow up like this, so when I first mentioned that we were going to start eating less meat and more vegetables, he was understandably concerned.

I consider the fact that we nearly fought over the last serving of this bowl of roasted veggies to be a sign that a) I have an awesome and very open minded husband, and b) it was insanely good. Like, so good it will be on at least a monthly rotation.

Brussel sprouts have become one of my favorite vegetables in recent years, and this summer we discovered the beauty of  broccolini (aka broccoli rabe or rapini). They both have a certain bitter flavor, so tossing them with maple syrup and balsamic before roasting is perfect.

We chose to eat this as a main course and polished it off. It would also make an excellent side dish, and might possibly show up on my Christmas table.

Maple Balsamic Roasted Brussel Sprouts (recipe copied from here)

  • 1 lb brussels sprouts
  • 1 bunch broccolini
  • 3 or so handfuls of arugula
  • 1/4 c dried cranberries
  • 3 Tbsp olive oil
  • 2 Tbsp maple syrup
  • 2 Tbsp balsamic vinegar
  • Salt and pepper to taste

Preheat oven to 375 degrees.

Trim the brussels sprouts and cut in half. Cut the broccolini into bite sized pieces.

Put the brussels sprouts on one baking sheet and the broccolini on another. Drizzle with the olive oil, maple syrup, and balsamic. Sprinkle with salt and pepper. Toss them around and make sure they’re well coated.

Place brussels sprouts in the oven and cook for about 25 minutes (they take longer to cook than the broccolini). Toss the sprouts occasionally.

At the 25 minute mark, put the broccolini in the oven as well. Continue roasting both for about 20 minutes, stirring once or twice. You really want some good color on them.

When they’re thoroughly roasted, remove from the oven and let cool for a few minutes.

Once they’re no longer sizzling, toss with the arugula and cranberries, and taste. You can add a little more maple/balsamic/oil or whatever you like at this point.

Serve, and fight for seconds.

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