Maple-Dijon Roasted Brussels Sprouts and Shallots

 

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If you think you don’t like brussels sprouts, then you probably never tasted them roasted with maple syrup and a touch of dijon mustard–crispy caramelized edges and sweet, tender mild almost broccoli-like flavor.

This is a simple, no-fuss recipe that provides excellent results every time. Give it a try!

Maple Roasted Brussels Sprouts

from Big Vegan by Robin Asbell

1 pound Brussels Sprouts, Trimmed and halved
2 small Shallots, Quartered
1 tbsp. Olive oil
1 tbsp. Maple Syrup
1 tsp. Dijon mustard

Preheat oven to 400 degrees. Toss sprouts and shallots lightly with olive oil, maple syrup and mustard. Roast on parchment-lined sheet pan for 20 minutes. Stir and roast another 15-20 minutes. Serve immediately. Yield: 3 servings