I really love brussels sprouts as a side dish. I typically make Honey Lemon Brussels Sprouts or Shredded Brussels Sprouts with Parmesan, but I was in the mood to try something different. This version of brussels sprouts goes really well with either steaks or pork chops. This recipe is great because I typically have all the ingredients for the sauce in my pantry.
Ingredients:
1 pound brussels sprouts, stems trimmed and halved
2 tablespoons olive oil
2 tablespoons pure maple syrup
2 tablespoons Dijon mustard
2 cloves garlic, finely minced
1/2 teaspoon cayenne pepper
salt and pepper
Preparation:
1. Preheat oven to 450 degrees. Line a cookie sheet with a baking mat.
2. Mix olive oil, maple syrup, mustard, garlic, cayenne, salt, and pepper together in a small bowl.
3. Place prepared brussels sprouts in a medium bowl. Pour half of the mixture over the brussels sprouts and toss well to combine.
4. Spread brussels sprouts in a single layer on the cookie sheet. Bake for 20-25 minutes, until tender.
5. Put brussels sprouts back in the bowl and toss with the remaining sauce. Serve warm.
Adapted from: Ambitious Kitchen
Ingredients:
1 pound brussels sprouts, stems trimmed and halved
2 tablespoons olive oil
2 tablespoons pure maple syrup
2 tablespoons Dijon mustard
2 cloves garlic, finely minced
1/2 teaspoon cayenne pepper
salt and pepper
Preparation:
1. Preheat oven to 450 degrees. Line a cookie sheet with a baking mat.
2. Mix olive oil, maple syrup, mustard, garlic, cayenne, salt, and pepper together in a small bowl.
3. Place prepared brussels sprouts in a medium bowl. Pour half of the mixture over the brussels sprouts and toss well to combine.
4. Spread brussels sprouts in a single layer on the cookie sheet. Bake for 20-25 minutes, until tender.
5. Put brussels sprouts back in the bowl and toss with the remaining sauce. Serve warm.
Adapted from: Ambitious Kitchen