Brussel Sprouts are a super versatile little cabbage. They can be cooked so many ways it can be hard to choose which amazing recipe to choose.
The United States grows a lot of Brussel Sprouts, around 30 tons per year. Which sounds like an awful lot until you learn that The Netherlands grown over 80 metric tons per year! With all these sprouts kicking around the globe you bet there are some pretty interesting recipes to choose from.
But we have one today that’s pretty darn easy and take very little prep time. It will take just over an hour in the oven, but the result will be well worth it. This recipe also tastes awesome the next day, cold, right out of the refrigerator.
Our recipes are never exact. We couldn’t tell you how many Brussel Sprouts to use by weight, but we just use one stalk. For the purposes of this blog and our website we try to get amounts down. So for this one we did what we could.
Maple Dijon Roasted Brussel Sprouts
What you’ll need:
One stalk Brussel Sprouts (halved)
1/4 cup local maple syrup
1/4 cup Dijon mustard
1 one gallon bag
Salt and pepper
What you’ll do:
Take the sprouts off the stalk and cut them in half. Then put them in the plastic bag. Pour in the maple syrup, the dijon, and add salt and pepper to taste. Mix well in the bag and then let sit for an hour. Heat your oven to 375 degrees. Spread the seasoned sprouts out on a baking sheet. Line with foil or parchment paper. Use a little pan spray for easy clean up. Bake on the top shelf in the oven for about an hour to an hour and fifteen minutes or until the sprouts start to caramelize and crisp.