November 7, 2017

Maple-Balsamic Roasted Brussels Sprouts

Brussels sprouts roasted to perfection in a tangy-sweet marinade of maple and balsamic. Garnish with pecans and cranberries for a fun, festive holiday side dish! (Vegan, gluten-free, oil-free)



I LOVE this easy holiday side dish! Tasty Brussels sprouts baked to perfection in a tangy-sweet marinade of maple syrup & balsamic vinaigrette... YES! I tried my hardest to make this dish look pretty but it just wasn't having it 😉 (Sometimes it's the unphotogenic food that tastes best, right!?)


Enjoy as is, or garnish with pecans and dried cranberries before serving to add some festive flavor and eye appeal. (Highly recommend!) And don't forget to drizzle the leftover maple-balsamic goodness over the top before serving for an extra boost of flavor!

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing your recreations.


Vegan, gluten-free, oil-free
Makes about 6 side servings

Ingredients
1 1/2 lbs. Brussels sprouts
1/4 cup balsamic vinegar
1/4 cup maple syrup
1/4 tsp. salt, or more to taste
Optional toppings: dried cranberries & pecans

Directions
Preheat oven to 400.
Trim ends off Brussels sprouts and slice lengthwise in half. Remove any damaged outer leaves.
Gently rinse and pat dry.
In a large bowl, combine Brussels sprouts with balsamic vinegar, maple syrup, and salt. Toss well to coat.
Place parchment paper or Silpat on a rimmed baking pan.
Add Brussels sprouts with liquid and spread out in a single layer.
Bake for 25-30 minutes or until desired tenderness, turning halfway through.
Place on a serving plate and drizzle any leftover maple-balsamic juices over the top!
Optional: top with dried cranberries and pecans before serving.

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More holiday favorites:
Mushroom Gravy (so, so good!)

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