A recipe for balsamic + maple marinated brussels sprouts for a quintessential fall side dish – perfectly sweet and savory.
Guys, I only have like FIVE Brussels sprouts recipe ideas for this fall/winter. That’s not too much, right?
Somehow I’ve come to love this little veggie so much I want it all the time. And Preston is so over it. So now I’m in my phase of experimenting where I’m trying to really overwhelm them with flavor because he tends to prefer that. (Just you WAIT until I perfect my next Brussels sprouts recipe…)
So I figured such a hearty veggie could stand up to a little marinating. They only marinate for about twenty minutes, but MAN there is some serious tangy, sweet-and-savory flavor going on in these balsamic + maple marinated brussels sprouts.
Of course, I made these early to schedule to go up during my trip (we’re coming home today!) so I’m kind of excited to revisit them when it actually FEELS like fall. And how can you get more fall than balsamic vinegar and maple syrup? On Brussels sprouts? Roasted?!?!
Okay, okay. I’m done rambling.
Here’s a recipe.
- 1 pound Brussels sprouts
- 1 T Balsamic vinegar
- 1 T soy sauce
- 2 t maple syrup
- 1 t worcestershire sauce
- 1 t truffle oil
- 1/2 t crushed red pepper
- 1/2 t kosher salt
- balsamic glaze for drizzling
- Preheat oven to 350 degrees.
- Trim ends and any bad leaves off Brussels sprouts. Quarter them and toss in a large bowl.
- Add the rest of the ingredients (except balsamic glaze) to bowl, and toss evenly to coat.
- Line a baking sheet with foil and spray with cooking spray. Spread Brussels sprouts evenly over baking sheet. Cook for about 25 minutes, until a little crispy and easily pierced with a fork.
- Drizzle with balsamic glaze.