I was beyond thrilled to be picking brussels sprouts straight from the garden at the end of December in the Northeast! Yes, I knew they were a cold weather crop, but never did I ever think I would be able to pick part of Christmas dinner from my garden.
Try looking for brussels sprouts that are on the smaller size. I think they taste better and definitely cook a lot faster.
Maple Roasted Brussels Sprouts
by Michelle Maskaly, The Adirondack Chick
10 ounces fresh brussels sprouts
2 tablespoons olive oil
2 tablespoons maple syrup
1/2 teaspoon kosher salt
Preheat the oven to 400 degrees.
Rinse the brussels sprouts, cut off the dark bottoms and place in a bowl.
Add the olive oil, maple syrup and salt. Lightly mix until the brussels sprouts are coated.
Transfer to a shallow baking dish and cook for about 30-40 minutes.