Caramelized Brussels Sprouts
4
10 minutes
30 minutes
Side Dish
Balancing Flavors: The sweetness of the maple syrup and the acidity of balsamic vinegar beautifully balance the heat from the Sriracha salt, making this dish complex and delicious.
Customization: Feel free to swap in different nuts or even add some dried cranberries for an extra layer of flavor and texture.
Serving Suggestions: These caramelized Brussels sprouts make a fantastic side dish for roasted meats or can stand alone as a hearty vegetarian option.
Ingredients
- 1 lb Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 tablespoon Sriracha salt
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1/4 cup pecans, chopped (optional)
- Fresh parsley, chopped (for garnish)
Directions
- Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature helps achieve that perfect caramelization.
- Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil and Sriracha salt until they’re well coated. The Sriracha salt adds a nice kick, enhancing their natural flavor.
- Caramelization Mix: In a small bowl, whisk together the maple syrup and balsamic vinegar. This mixture will add a sweet and tangy glaze to the sprouts.
- Roasting: Spread the seasoned Brussels sprouts on a baking sheet in a single layer. Drizzle the maple-balsamic mixture over the top, ensuring even coverage.
- Bake: Roast in the preheated oven for 25-30 minutes, stirring halfway through. They should be crispy on the outside and tender on the inside, with a lovely caramelized finish.
- Final Touch: In the last 5 minutes of roasting, sprinkle the chopped pecans over the Brussels sprouts if using. This adds a delightful crunch.
- Garnish and Serve: Once done, remove from the oven and let them cool slightly. Garnish with fresh parsley for a pop of color and freshness.
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