Roasted Brussels Sprouts with Balsamic & Orange

Weather: 43 degrees, very wet and gray 
What I’m listening to: falling rain, one of my favorite sounds

Did you know that roasted brussels sprouts are simply dreamy? They glisten and shine and have those captivating layers of crispy caramelization. I’ve done a couple other brussels sprouts recipes here on the blog – pan-fried with bacon and hazelnuts, or raw in a flavorful, crunchy salad (a great way to try brussels on the self-proclaimed haters; they taste completely different raw). Both of those are delightful, but roasted may just be my favorite. I almost ate a whole pound of these straight off the pan with my fingers.

This recipe is very quick and straightforward. Trim your fresh brussels sprouts and slice them in half. Toss them with olive oil, salt and pepper, balsamic, maple syrup, and orange zest. Place them cut side down onto the pan and roast them in a 400 degree oven for 15-20 minutes, until crisp-tender. Oh, and I recommend you double or even triple this recipe, because as I said, I almost ate an entire pound by myself. And I’m a short little person.

Roasted Brussels Sprouts with Balsamic & Orange

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Beautiful roasted brussels sprouts with balsamic vinegar, maple syrup, orange zest, and olive oil.

Yields: 2 side-dish size servings, easily doubled or tripled

• 1 pound fresh brussels sprouts, stems trimmed and loose leaves removed, sliced in half
• 2 teaspoons balsamic vinegar
• 2 teaspoons pure maple syrup
• 1/2 teaspoon fresh orange zest
• 1 tablespoon extra-virgin olive oil
• salt and pepper

Preheat oven to 400 degrees. Line a baking sheet with foil.

In a bowl, mix together the vinegar, maple syrup, orange zest, olive oil, and a generous amount of salt and pepper. Add the sliced brussels sprouts and toss until well-coated. Place the sprouts cut-side-down on the foil and roast for 15-20 minutes, or until browned and crisp-tender. Taste for seasoning and add more salt or pepper as needed. Serve promptly while hot.