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To make this dish, you need a few key items. Here is the list: - 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 1/4 cup pure maple syrup - 1 tablespoon balsamic vinegar - 1 teaspoon Dijon mustard - 1/2 teaspoon garlic powder - Salt and pepper to taste These ingredients create a sweet and savory glaze that will make your Brussels sprouts shine. You can add some optional ingredients to boost the taste: - 1/4 cup chopped pecans - Fresh parsley, chopped for garnish Pecans give a nice crunch, while parsley adds a fresh touch. Feel free to mix and match these options to suit your taste! Understanding the nutrition helps you enjoy this dish guilt-free. Here’s a breakdown per serving: - Calories: Approximately 150 - Protein: 3g - Carbohydrates: 18g - Fat: 7g - Fiber: 4g Brussels sprouts are rich in vitamins and minerals. They are low in calories and high in fiber, making them a healthy choice. For the full recipe, check the section above! First, you need to wash the Brussels sprouts. Trim the ends and cut them in half. Place them in a large bowl. Add olive oil, salt, and pepper. Toss everything together to coat the sprouts well. This step adds flavor and helps them roast evenly. Next, grab a small saucepan. Add the maple syrup, balsamic vinegar, Dijon mustard, and garlic powder. Heat this mix over medium heat. Stir it often until it simmers. Simmering helps blend the flavors. Once it simmers, take it off the heat and set it aside. Now, it's time to roast. Preheat your oven to 400°F (200°C). Spread the coated Brussels sprouts on a baking sheet, cut side down. Roast for 20 minutes. Halfway through, stir them for even cooking. After 20 minutes, they should look golden and tender. Drizzle the maple glaze over the sprouts, then add pecans if you want a crunch. Roast for another 5 minutes. Finally, sprinkle chopped parsley for a fresh touch. For the full recipe, check the earlier section. Enjoy your delicious maple glazed Brussels sprouts! When picking Brussels sprouts, look for bright green ones. They should feel firm and heavy. Avoid any that are yellow or have blemishes. Smaller sprouts tend to be sweeter and more tender. If you can, buy them on the stalk. This keeps them fresher longer. To get that perfect glaze, start with pure maple syrup. Mix it with balsamic vinegar and Dijon mustard for depth. Heat it gently to blend the flavors well. Make sure to stir the glaze as it heats. This helps prevent burning. Drizzle the glaze on the sprouts right after roasting for the best flavor. If you want a crunch, add chopped pecans before roasting. One big mistake is overcooking the Brussels sprouts. This makes them mushy and bitter. Keep an eye on them while they roast. Stir halfway through cooking for even browning. Another mistake is skipping the seasoning. Salt and pepper are key to brightening the dish. Make sure to add them before roasting. For more flavor, try adding garlic powder to the glaze. For more tips, check out the Full Recipe. {{image_2}} You can switch maple syrup for other sweeteners. Honey adds a floral note. Brown sugar gives a deeper caramel taste. Agave syrup is a great vegan choice. Each sweetener changes the flavor a bit. Try adding nuts like walnuts or almonds for crunch. Dried cranberries or raisins add sweetness. You can also mix in cooked bacon for a savory twist. Each option brings a new layer of flavor. To make this dish vegan, use agave syrup instead of honey. Ensure your maple syrup is 100% pure with no additives. You can skip the pecans or use seeds for crunch. These small changes keep the dish plant-based. For the full recipe, check the details above. Store leftover Brussels sprouts in an airtight container. Let them cool first. Keep them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat, place the sprouts in a skillet over medium heat. Add a splash of water to help steam them. This keeps them moist. Stir often until they are heated through. You can also use a microwave. Heat in 30-second intervals, stirring in between. To freeze, let the sprouts cool completely. Place them in a freezer-safe bag. Remove as much air as possible before sealing. They will last for about three months. When ready to use, thaw them in the fridge overnight. Reheat as described above for the best flavor. For the full recipe, check out the details above. Yes, you can use frozen Brussels sprouts. They will not be as crisp as fresh ones, but they work well. Thaw them first and dry them. This helps the glaze stick better. You may need to adjust the cooking time. Check them often to avoid overcooking. Maple glazed Brussels sprouts pair well with many dishes. They work great with roasted chicken or grilled salmon. You can also serve them with quinoa or mashed potatoes. For a complete meal, add a fresh salad on the side. This mix makes for a colorful plate and a tasty meal. To serve more people, simply double or triple the recipe. Use more Brussels sprouts and increase the glaze ingredients. Make sure to spread the sprouts in a single layer on the baking sheet. This helps them cook evenly. Keep an eye on the roasting time, as larger batches may need a bit longer. For the full recipe, check out the details above. In this post, we explored how to make tasty maple glazed Brussels sprouts. We covered the essential and optional ingredients, step-by-step instructions, and storage tips. Remember to pick fresh sprouts and avoid common mistakes for the best dish. You can switch sweeteners or make it vegan to suit your needs. These tips will help you create a flavorful dish that everyone will love. Enjoy your cooking journey, and let those sprouts shine on your table!

Maple Glazed Brussels Sprouts

Delight your taste buds with these irresistible Maple Glazed Brussels Sprouts! This easy recipe combines the earthy flavor of Brussels sprouts with a sweet and tangy maple glaze that's sure to impress. Perfect for a cozy dinner or holiday feast, you can whip this up in just 35 minutes. Ready to elevate your veggie game? Click through to explore this mouthwatering recipe and discover the secret to making Brussels sprouts a star on your table!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons olive oil

1/4 cup pure maple syrup

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

Salt and pepper to taste

1/4 cup chopped pecans (optional)

Fresh parsley, chopped for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss well to coat the sprouts evenly.

      Spread the Brussels sprouts in a single layer on a baking sheet, cut side down. Roast in the oven for 20 minutes, or until they are golden and tender, stirring halfway through.

        While the sprouts are roasting, prepare the maple glaze. In a small saucepan, combine the maple syrup, balsamic vinegar, Dijon mustard, and garlic powder over medium heat. Stir continuously until the glaze starts to gently simmer. Remove from heat.

          Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the maple glaze over them. If using, sprinkle the chopped pecans on top for added crunch.

            Return the Brussels sprouts to the oven for an additional 5 minutes, allowing the glaze to caramelize slightly.

              Remove from the oven again and let cool for a minute. Just before serving, garnish with fresh chopped parsley for a pop of color and flavor.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4