If you're looking to transform Brussels sprouts from a misunderstood veggie into a crowd-pleasing side dish, this recipe for Crispy Maple Balsamic Brussels Sprouts is your answer. With their crispy edges and a hint of sweetness, these sprouts are perfect for a holiday feast or a weeknight dinner.
Brussels sprouts are the star here, offering a slightly nutty flavor and a satisfying crunch when roasted. Olive oil helps them crisp up beautifully in the oven. Maple syrup adds a natural sweetness that contrasts nicely with the sprouts' slight bitterness. Balsamic vinegar brings in a tangy depth that complements the maple. Salt and black pepper are essential for seasoning, enhancing the overall flavor. Finally, chopped walnuts add a crunchy texture, and dried cranberries offer a pop of color and a sweet-tart burst in every bite.
These Brussels sprouts are a versatile side dish. They pair wonderfully with roasted chicken or turkey, making them a perfect addition to your holiday spread. For a vegetarian option, serve alongside a creamy risotto or a hearty grain salad.
First things first, preheat your oven to 425°F (220°C). This high temperature is key to achieving the crispy texture we want. While the oven heats up, trim the ends off the Brussels sprouts and cut them in half. This not only helps them cook evenly but also allows the flavors to penetrate better.
Toss the halved sprouts in a large bowl with two tablespoons of olive oil, a teaspoon of salt, and half a teaspoon of black pepper. Make sure they're well-coated; this will ensure they roast evenly and develop those irresistible crispy edges.
Spread the seasoned sprouts onto a baking sheet lined with parchment paper. Arrange them in a single layer so they roast rather than steam. Pop them in the oven for 20 minutes, stirring halfway through to promote even cooking and prevent sticking.
While the sprouts are roasting, whisk together a quarter cup of maple syrup and two tablespoons of balsamic vinegar in a small bowl. This mixture will add that signature sweet and tangy flavor to our dish.
Once the initial roasting is done, take the sprouts out and drizzle the maple-balsamic mixture over them. Toss them lightly to ensure they're evenly coated, then return them to the oven for another 5-7 minutes. This final roasting will caramelize the glaze and crisp up the sprouts.
Remove them from the oven and immediately sprinkle with chopped walnuts and dried cranberries. The heat will slightly toast the nuts and plump the cranberries, amplifying their flavors. Serve them up while they're hot and enjoy!
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