Ever buy the big stalks of brussels sprouts with the sprouts still attached? I’m partial to picking them up at Trader Joe’s this time of year. Most of the sprouts on these stalks are pretty small, so I don’t bother cutting them in half when I prep them. I don’t go crazy in my cooking with sugar, fat, and salt, but for this recipe they are all necessary. I made a lot of roasted Brussels sprouts that were OK but not great before I realized that a little sugar to balance their slight bitterness is just the thing. And enough salt. I don’t know quite how many sprouts will be on your stalk, so taste yours and make sure you have the right amount.
For a special touch (Thanksgiving?) you could pan or oven-toast your favorite nut or seed to add (hazelnut, walnut, pumpkin seed, or maybe chestnut). I’d do it separately from the Brussels sprouts for greater control and add them in at the end.
- 1½ # Brussels sprouts, removed from stalk, ends trimmed off.
- 2 Tbsp. maple syrup
- 2 Tbsp. extra virgin olive oil
- ¾ tsp. salt or to taste
- 2 Tbsp. balsamic vinegar
- Preheat oven to 375.
- Snap Brussels sprouts off the stalk and trim off the tough end where it connected to the stalk. I usually leave them whole unless they are quite big.
- Put in 9×13 baking pan.
- Mix in olive oil, maple syrup, and salt with the Brussels sprouts.
- Bake, stirring every ten minutes.
- Add the balsamic vinegar when the sprouts are almost done (I add it near the end so it will not stick to the pan as much).
- Small to medium sprouts take about 25 minutes total cooking time, so I add the balsamic vinegar at 20 minutes and let it brown on the sprouts for about five minutes before removing them from the oven and serving. If you are using large sprouts it may take longer to get to the almost-done stage.
- Between the maple syrup and the balsamic vinegar, the baking dish will need some soaking (you could line the pan with foil but we do not).