Caramelized Maple Balsamic Brussel Sprouts with Pecans and Dry Cherries
If you thought that Brussel sprouts are boring think again because this recipe might actually make you love them! I too, used to buy Brussel sprouts and never really knew what to do with them. I would just roast them and have them with my salads or as a side dish and honestly I would end up throwing them out most of the time because I would get tired of them.
So I realized the best way to cook these, is to slow roast them with a sweet dressing until caramelized. Pairing them with the dry cherries and pecans just makes them even more tasty. There is something about pairing cruciferous vegetables with sweet and sour flavors that makes them so tasty! Feel free to modify by adding more or less spices and maple syrup if you like them more or less sweet. Also if you don’t have dry cherries, dry cranberries will work great as well!
- About 3 cups Brussel sprouts
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp cracked black pepper
- handful of cherries
- handful of pecans
- Preheat your oven at 350 degrees
- Wash your Brussel sprouts well and slice them in middle.
- Prepare your dressing by mixing olive oil, maple syrup, balsamic vinegar
- Place your Brussel sprouts in a baking sheet, pour your dressing and mix them around so they are all coated
- Sprinkle them with salt and white and black pepper and mix them again
- Place them in the oven for about 30 minutes
- Once you see them acquiring a slight golden color, set the heat at 400 degrees and roast for another 5 or 10 minutes (depending on how strong your oven is). You want the Brussel sprouts to be soft and a little crispy at the edges.
- Remove them from the oven, let them cool down a bit and put in a bowl with dry cherries and pecans