I clearly love Brussels sprouts, and this is THE way to serve them during the holidays. The maple syrup takes away the bitterness, the balsamic vinegar gives them a nice glaze, and the walnuts and garlic add extra flavor. They are the perfect holiday side dish. I love serving them with the stuffed pumpkins and green beans.
Preparation time: 5 minutes
Cooking time: 30 minutes
20 Brussels sprouts, halved
4 cloves of garlic, peeled
2 Tbsp extra virgin olive oil
2 Tbsp maple syrup
1 handful of raw walnuts, roughly chopped
1-2 Tbsp balsamic vinegar
sea salt and freshly ground black pepper
Pre-heat the oven to 200 ºC/ 400ºF. Line a baking tray with parchment paper and set it to the side.
Place the halved Brussels sprouts and peeled garlic cloves on a baking tray. Toss with olive oil and maple syrup. Roast until tender, about 20 minutes.
For the last 5 minutes add the chopped walnuts and toss well. Keep roasting.
In the last minute add the balsamic vinegar and let it sizzle away quickly in the oven for 2 more minutes.
Take out the tray and season with sea salt and black pepper.