Ingredients
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2 TBS Extra Virgin Olive Oil
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1 pound Small Brussels Sproutsrinsed and cut in half
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Salt and black pepperto taste
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1/3 cup Balsamic Vinegar
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1 TBS Real Maple Syrup
Directions
This satisfying side dish goes beyond basic, boring Brussels sprouts with its rich oven-roasted flavor enhanced with just a hint of sweetness. The combination of sweet and savory elements in this dish makes it a perfect complement for a wide variety of main dishes, ranging from maple-grilled salmon to these yummy Maple Balsamic Pork Chops. <<insert link to recipe, if desired>>
Steps
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1
Done
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Place oven rack in center position and preheat oven to 400°F. |
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2
Done
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Heat olive oil in a large cast iron or other oven-safe skillet over medium-high heat. Add Brussels sprouts to skillet and season with salt and pepper, to taste. Cook for several minutes, stirring occasionally, until the sprouts begin to turn brown. |
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3
Done
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Once browned, transfer the skillet into the preheated oven and roast for 15-20 minutes, stirring halfway through. Remove sprouts from oven once they are tender and start to turn a rich brown color. |
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4
Done
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While the sprouts are roasting, add balsamic vinegar and maple syrup to a small skillet and heat over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium. Continue stirring until the vinegar mixture reduces to about 1/3 of its original volume and becomes thick and syrupy. (Do not overcook or it will become too hard and sticky). |
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5
Done
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To serve, transfer Brussels sprouts to a plate and drizzle lightly with balsamic glaze. Season with salt and pepper, if desired, and enjoy immediately with Maple Balsamic Boneless Pork Chops or other entrée of your choice. |
