Sweet and Spicy Sprouts
Annie Humes
A maple twist on a modern classic side dish. This delicious side will quickly become the star of any meal with its sweet, maple-y taste and spicy kick. What a way to get your vegetables for the day!
- 4-5 cups brussels sprouts halved down the center from top to bottom with any significant woody stem ends trimmed off. The fresher the sprouts, the better they will crisp up.
- ¼ cup olive oil
- Juice of ½ lemon
- 3 tablespoons Spruce Knob Maple Hot Chili Pepper–infused maple syrup
- Salt and pepper to taste
- Red pepper flakes as garnish after cooking if desired
Preheat oven to 450°.
Toss brussels sprouts with oil, lemon, syrup, salt, and pepper in a bowl.
Arrange sprouts face-down on a baking sheet, slide into preheated oven, and bake for approximately 25 minutes, shaking or stirring after 10 minutes to prevent sticking.
If additional crisping is desired towards end of cooking time, switch oven to broil setting and monitor closely.
Sprouts are done when a fork can be inserted and leaf edges are crispy.