Pop culture has taught our youth to hate eating brussel sprouts, clearly I was a weird kid cause one of my favorite things to eat was roasted garlic brussel sprouts. I buy one of those bags (or branches when it's the season) at Trader Joes every time I'm there, and it's always fun to try out new recipes. I'm really digging this whole website and all of the recipes on it. The sweet and tangy sauce does not overpower the roasted flavors from the sprouts, which also keeps it light and a great side for a warmer night.
Ingredients:
Serves 2
1 pound of brussel sprouts (or one bag at TJ) halved and bottoms off
handful of nuts of your choice (I used Brazil but pecans or walnuts would be great)
1 tablespoon maple syrup
1/2 teaspoon dijon mustard
1 tablespoon olive oil
cooking spray
garlic powder, salt, pepper
1. Spread out your brussel sprouts on an aluminum foil topped baking sheet with cooking spray to help with roasting and garlic powder, salt, and pepper at 350 F.
2. The sprouts will probably take about 30 minutes but it's best to keep an eye out for them.
3. While you're waiting put your nuts into a little Ziploc bag. Zip and use a hammer (yes the tool) to break up the nuts into little pieces.
4. Mix the olive oil, dijon, and maple syrup into a small bowl. Then when fully mixed add the nuts.
5. When the sprouts are roasted (you want them slightly browned and softer then when they first went into the oven) add them to your nut and dressing mix. Coat till it's even and serve while warm.
6. Get over your childhood fear of brussel sprouts.
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