I know it is not technically brussel sprout season, but it certainly feels like it over here in Philly. Seriously though, I am over this cold weather! Continuing with the theme of discussing weather and vegetables I used to hate but now love, I present to you these Maple Balsamic Brussel Sprouts. Once again proving that no matter how much you hate plants, they can be made to taste really damn delicious.
So one trick I have to eating plant-based when you go out is to look at the sides and apps. Restaurants do not always have the best entrees for those who eat plant based diets, but I am totally OK with that. Personally, I love apps and sides: I get to try a little bit of everything. And if you are anywhere near as indecisive as me, less decisions can often be a relief.
I will admit, this can be a hard/awkward thing to get used to. I did get a little flack for ordering brussel sprouts one night at an after work event. The waitress asked me if I wanted anything else maybe one or two times more than I am normally comfortable with. Yet, that’s a small price to pay to not feel awful after a meal. The best part, though, was once these balsamic brussel sprouts came out, everyone at the table was jealous!
I tried to re-create my own version of their recipe here. It is perfectly savory, sweet and balsamicy(?) I am still working on my brussel sprout charring skills, as those are my favorite kind, but I think I got the sauce down pat. You can serve this dish as a side or as a main course with something like cauliflower rice!
- 1½ lbs brussels sprouts
- 3 tbsp olive oil separated
- ¾ tsp kosher salt
- ½ tsp ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp maple syrup
- Preheat oven to 425°F and line a baking sheet with aluminum foil
- Trim off the outer, dry leaves, cut the bottom off and slice sprouts in half/
- In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
- Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
- Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.