This recipe is for two of my readers who requested Brussels sprouts recipes on my Facebook page. Although one of the requests was for a shaved Brussels sprouts recipe, I hope this is close enough. As I found out through trial (and lots of error), it’s difficult to shave Brussels sprouts. As in you basically have to thinly slice them by hand. And I am sadly lacking the patience for that. But, I did quarter them for this recipe. I think they’re fairly close in texture to shaved, and they caramelize amazingly in the oven.
I don’t typically cook with Brussels sprouts, but I think that might change. After years of eating them overcooked and mushy at work camps, I forgot they can be so tasty when cooked right. One of the most common ways to kick them up a notch is to add bacon, but you certainly don’t need bacon to enjoy them. I think you just need a nice strong flavor to go with the Brussels sprouts, which is what the balsamic adds. The maple provides a bit of sweetness to balance off the vinegar. And the sweet potatoes are there to provide a bit more fall variety. (Plus I just really love sweet potatoes.)
The maple balsamic drizzle is a reduction, which may sound intimidating. However, it’s really not as bad as it sounds. The key to telling when the sauce is done (without going too far and burning it), is to drag the width of your spatula along the bottom of the pan. If the sauce is slow to run back together after the spatula passes through it, you’re done! By slow I would say something like 4-5 seconds. It will thicken a bit further once you take it off the heat, so keep that in mind.
- 500 g Brussels sprouts, rinsed, trimmed and quartered
- 1 large sweet potato cubed*
- 1 tbsp. olive oil
- Pinch salt
- 3 tbsp. maple syrup
- 3 tbsp. balsamic vinegar
- Preheat oven to 425 F while you prep your veggies.
- Toss cut Brussels sprouts and sweet potatoes in olive oil, and spread out into a single layer on a large baking sheet. Sprinkle lightly with salt.
- Once the oven is up to heat, roast for 20 min, then remove from oven and flip/stir before cooking for an additional 15-25 minutes, until sprouts are caramelizing and sweet potatoes are beginning to brown.
- During the second round of cooking time, prepare the drizzle. Add balsamic and maple syrup to small saucepan over medium-low heat, whisking together.
- Simmer for 7-10 minutes, until sauce has thickened. You can test the consistency by dragging the width of a spatula along the bottom of the pan. It should take about 4 or 5 seconds for the sauce to fill in the line drawn by the spatula.
- Finally, transfer roasted veggies to a serving plate, and drizzle with maple balsamic.