Maple and Balsamic Roasted Brussels Sprouts

Who doesn’t love roasted Brussels sprouts these days? These cruciferous veggies have gone from hated to adored over the past couple of years. And the chief reason is the discovery that these petit choux (small cabbages) roast up so nicely. This easy roasted recipe calls upon maple syrup, balsamic vinegar, cranberries, hazelnuts, red onions, and rosemary to really bring on the flavor. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian.

Serves 8

Ingredients:

• 2 pounds Brussels sprouts 
• 1 red onion, sliced 
• ½ cup hazelnuts, halved 
• 1 cup whole fresh or frozen cranberries (or ½ cup dried) 
• 2 tablespoons olive oil 
• 1 tablespoon pure maple syrup 
• 1 tablespoon balsamic vinegar 
• 1 garlic clove, minced 
• 1 teaspoon smoked paprika 
• Salt and pepper (if desired, optional) 
• 3 twigs fresh rosemary, chopped coarsely (or 1 teaspoon dried)

Directions:

Preheat oven to 375 F.  

Trim ends of Brussels sprouts and slice them in half. Arrange evenly on a baking sheet.

Arrange onion slices, hazelnuts, and cranberries over Brussel sprouts and toss together gently.

In a small dish, mix together, olive oil, maple syrup, vinegar, garlic, smoked paprika, and salt and pepper (if desired).

Drizzle vinaigrette over vegetables, sprinkle with rosemary, and toss with tongs to distribute.

Place in top rack of oven and roast until gold brown, about 35-40 minutes.