This is my go-to autumn vegetable recipe. When the cold weather hits, I like to cook more dinners in the oven – roasts, casseroles, and so on. So, if the oven is already on, might as well save energy and use it to cook everything else. These brussels sprouts make a great vegetable to go with most any other main dish, and they couldn’t be simpler. Even better, the sweetness of the maple syrup makes it appealing to some children. 50 percent of the kids in our house love them, and the other 50 percent – well, 1 out of 2 isn’t bad.
Roasted Maple Brussels Sprouts (Serves 4 as a side dish)
1 pint Brussels Sprouts, trimmed and cleaned
2 Tablespoons butter
2 Tablespoons pure maple syrup
1 Tablespoon Sherry Vinegar
1 teaspoon salt
Fresh ground black pepper, to taste
Preheat the oven to 350, or whatever temperature the oven is already set to if you are cooking something else. Mix all the ingredients together. Wrap it all tightly in a piece of aluminum foil and place it in a baking pan. Cook for about 30 to 40 minutes, until the brussels sprouts are completely tender – I find that this is one vegetable that is better overcooked than undercooked. Keep warm until ready to serve.