Roasted Brussel Sprouts with Maple Balsamic Glaze

A few weeks ago, we asked you on Instagram what recipes you would like to see and one of the most popular requests was for quick vegetable side dishes. So here is one that we think you will love! This Roasted Brussel Sprout side dish is so easy and the longest part of the recipe is in the oven, so once you do the prep work (which is minimal, by the way) you can pop this in the oven and go on with the rest of your dinner prep.

In years past, brussel sprouts received a bad rap. Wondering why they are so popular these days? They are low in calories and high in nutrients. Just half a cup of these sprouts have over 100% of your daily needs of Vitamin K. They also have a good amount of fiber, over 80% of your daily Vitamin C needs and may protect against osteoporosis.

Brussel sprouts alone can certainly be boring and not to mention, taste pretty bitter and bland. Which is exactly why they pair so perfectly with the maple balsamic glaze. It gives the perfect amount of sweetness without over doing it. We opted to top our with pumpkin seeds, which gives it a nice crunch, as well as shaved parmesan to add a bit of salty to go with the sweet. The combination of these ingredients will make your mouth do a happy dance!

We would like to note there is one concern though. If you or someone you are cooking for is on a blood thinner then you want to watch how much Vitamin K they consume. According to the Cleveland Clinic, high amounts of V-K can reduce the effectiveness of the blood thinner. For everyone else, brussel sprouts are a great addition to your meals.

Roasted Brussel Sprouts with Maple Balsamic Glaze

5 from 1 review

• Author: www.sageandcelery.com
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2-3 servings 1x

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Description

This quick and easy side dish is delicious any time of year! It will make a perfect addition to a Holiday dinner.

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Ingredients

Units USM Scale 1x2x3x

3 cups Brussels sprouts, halved

2 tablespoons olive oil

1/2 red onion, thinly sliced

2-3 garlic cloves, minced

1 teaspoon dried rosemary

salt and pepper, to taste

Glaze:

3 Tablespoons Balsamic vinegar

2 Teaspoons maple syrup

Topping:

1/4 cup toasted or raw pumpkin seeds

Shaved parmesan

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Instructions

1.) Preheat oven to 425°.

2.) Toss washed and cut brussel sprouts in a bowl with olive oil, onion, garlic, rosemary, salt and pepper and stir to ensure each brussel sprout is coated well with the olive oil.

3.) Place on a cookie sheet, lined with parchment paper and roast in the oven for about 30 minutes. The time might vary depending on the size of your brussel sprouts, larger ones will take longer.

4.) In a small bowl, combine the balsamic vinegar with the maple syrup and set aside.

4.) Once the brussel sprouts are fork tender*, remove them and toss with the balsamic glaze and top with pumpkin seeds and enjoy!

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Notes

*Fork tender is when you can insert a fork (or a sharp utensil) into the center with little or no resistance.