Oven Roasted Glazed Brussel Sprouts

I first tried this recipe in culinary school and it was the first time I liked brussel sprouts. Growing up we only had them boiled and they were not tasty. These delicious sweet morsels are heavenly. The recipe is from Myra Kornfeld's Healthy Hedonist, a wonderful cookbook. Be sure to cut brussel sprouts in half so that the glaze is in every bite.

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 halves

Course: Dinner, Sides

Calories: 107.5

Ingredients Method Nutrition

Nutrition

Serving: 8gCalories: 107.5kcalProtein: 2.54gPhe: 82.3mgPKU Exchanges: 5.49exch

Ingredients

24 Brussels Sprouts outer leaves peeled, stems trimmed and halved
1 tablespoon Olive Oil
1/2 teaspoon Salt
1/4 cup Maple Syrup
2 teaspoons Dijon Mustard
1 tablespoon Butter, regular or unsalted
1 teaspoon Red wine vinegar
1/2 teaspoon Pepper, black to taste

Method

Preheat oven to 400. Toss halved brussel sprouts with olive oil and salt. Spread brussel sprouts in a single layer on a baking sheet. Roast for 15 minutes, stir and roast for another 15 minutes until tender and browned.
Meanwhile combine the maple syrup, mustard and butter in a small saucepan. Bring to a boil over medium heat and cook until it thickens slightly, about 3 minutes. Remove from heat, stir in the vinear.
Pour glaze over brussel sprouts and toss to combine. Add black pepper.

Tried this recipe?

Let us know how it was!