Better Than Ever Brussels Sprouts
Brussels Sprouts With Maple & Balsamic Recipe
Our Brussels Sprouts have become favorites of even those who claim not to care for these little vegetables. Guests of Wickwood Inn’s Saugatuck Bed And Breakfast fine ours surprisingly addictive and definitely delicious. The Michigan Maple Syrup and a beautiful Balsamic make all the difference in these tasty morsels. Here’s to forming a healthy new habit…eating Brussels Sprouts!
1 pound Brussels Sprouts
1-2 tablespoons olive oil
Freshly ground black pepper
2 tablespoons Maple Syrup
2 tablespoons Balsamic Vinegar
- Preheat the oven to 400°F. Trim the Sprouts of their base and any wilted/damaged leaves. Halve the smaller, quarter the larger. Place in a baking pan and toss lightly with olive oil. Season with pepper. Roast for 30-50 minutes until tender when pierced with a fork (length of time depends on how dense the Sprouts are).
- Meanwhile, simply mix the syrup and vinegar together in a small bowl. When the Sprouts are tender, coat them with one tablespoon of the liquid at a time. You’ll want to coat them, not drown them. Season the Brussels Sprouts again with pepper and salt and serve immediately either with toothpicks for Hors d’oeuvres, or as a side dish.