Maple Glazed Brussels Sprouts [v/gf]
Looking to stock up on some new recipes for the holiday season? A little maple syrup goes a long way with sprucing up a staple like brussels sprouts!
Why eat brussels sprouts? One cups provides...
-243% vitamin K needs (anti-inflammatory vitamin)
-129% vitamin C needs (keeping you away from the doc)
-Roughly 20% of b-complex vitamin needs (energy, energy, energy)
-18% manganese needs (women, you need this)
-Respectable quantities of calcium, vitamin A, zinc, etc.
Maple Glazed Brussels Sprouts
1 pound-ish brussels sprouts
2T- ¼ c EVOO
½ tsp salt
¼ tsp black pepper (or to taste. I like peppery)
2T maple syrup
Preheat the oven to 375 degrees.
Wash, removed bad leaves, cut the stems, and halve the brussels sprouts.
In a large bowl or in the baking dish, toss the brussels sprouts with olive oil, salt, and pepper.
Note: If you’re in a time crunch or picky about your baking dishes, line your sheet tray with foil for easy cleanup. Baked maple syrup is sticky, tough to clean maple syrup.
Cook for 30 minutes, then toss the sprouts for a more even cook. Drizzle maple syrup evenly across the sprouts and continue cooking for 30 minutes.
Serve warm and try not to eat them all.
Brussels sprouts make you gassy. :P