Caramelized Brussels Sprouts
Author:Caramelized Brussels Sprouts! Golden, sticky, sweet, tangy, and a little spicy, they are absolutely impossible to resist. You can pair them with pretty much anything, and they make a perfect holiday side dish.
Ingredients
- 1lb (16 oz or 453 grams) brussels sprouts
- 3 tablespoons olive oil
- 3 tablespoons maple syrup (real not pancake syrup!)
- 3 tablespoons apple cider vinegar, or balsamic vinegar
- 2 cloves garlic, minced very finely or grated
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 pinch red pepper flakes
INSTRUCTIONS
- Preheat oven to 425°F (220°C).
- Wash the Brussels sprouts, remove any damaged outer leaves, trim the bases a little, then half the sprouts vertically. Put them on a large metal baking tray. Large enough that they won't be crowded. Don't use ceramic or glass, and I recommend not lining the tray for the best caramelization.
- Mix all of the other ingredients together in a small bowl to make a dressing.
- Toss the sprouts with about ¾ of the dressing. I find it easiest to use clean hands. Reserve the remaining dressing until the end.
- Spread them all out in a single layer, mostly cut side down and roast for 25 to 30 minutes, or until cooked through and deeply caramelized. The time will vary slightly from oven to oven and depending on what kind of baking tray you use, so keep an eye on them towards the end.
- Transfer the caramelized sprouts to a serving bowl and spoon over the remaining dressing. Give them a gentle toss, then leave them for 1 to 2 minutes so they can suck up the dressing before serving.
NOTES
Best served freshly cooked, but leftovers can be reheated in the oven. 350F (175°) for about 10 to 15 minutes should do it.
NUTRITION
Serving: 1serving | Calories: 189kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 322mg | Potassium: 498mg | Fiber: 4g | Sugar: 12g | Vitamin A: 887IU | Vitamin C: 98mg | Calcium: 71mg | Iron: 2mg
