MAPLE- BALSAMIC ROASTED BRUSSELS SPROUTS
If you don’t think you like brussels sprouts, give these ones a try, says Podleski. “Roasted brussels sprouts will be a game-changer, for sure. This recipe will convert you,” she says.
Makes: six servings Per serving: 154 calories
2 lb (907 g) brussels sprouts 2 tbsp (30 mL) olive oil
2 tbsp (30 mL) balsamic vinegar 2 tbsp (30 mL) pure maple syrup
1 tbsp (15 mL) freshly squeezed lemon juice
1 tsp (5 mL) Dijon mustard Sea salt and freshly ground black pepper to taste
1/4 cup (60 mL) sliced or slivered almonds, lightly toasted ¼ cup (60 mL) pomegranate seeds
1. Preheat oven to 400 F. Line a large, rimmed baking sheet with parchment paper and set aside. Trim the stem ends and remove any sad-looking outer leaves from the brussels sprouts, then cut large sprouts in half lengthwise. You can leave smaller sprouts whole. Place the Brussels sprouts in a large bowl.
2. In a small bowl or measuring cup, whisk together oil, vinegar, maple syrup, lemon juice, mustard and several grinds of salt and pepper. Pour dressing over brussels sprouts and toss well, ensuring each sprout is coated
with dressing. Spread brussels sprouts evenly on prepared baking sheet in a single layer. Drizzle any extra dressing from bowl over sprouts. Get every last drop.
3. Roast, uncovered, for 10 minutes. Give brussels sprouts a gentle stir, then continue to roast for about 15 more minutes, or until sprouts are tender and caramelized (or cooked to your liking.)
4. Transfer roasted brussels sprouts to a serving bowl and stir in almonds and pomegranate seeds. Serve immediately.