Brussel Sprout Recipes - Three Ways

If childhood memories of soggy, steamed Brussels sprouts have traumatized you from eating them as an adult, we double dare you to give this recipe a try. Roasting the sprouts creates a crisp exterior, while the inside turns creamy and delicious. Enjoy!

Ingredients

Maple and Cayenne
1 1/2 pounds Brussel sprouts
1 Tbsp extra virgin olive oil
1 Tbsp maple syrup
1/8 tsp Cayenne Pepper
1/4 tsp of sea salt
Rosemary and Rock Salt
1 1/2 pounds Brussel sprouts
1 Tbsp extra virgin olive oil
1 Tbsp fresh rosemary – chopped
1/2 tsp coarse sea salt
Balsamic and Cracked Pepper
1 1/2 pounds Brussel sprouts
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
Fresh ground pepper
1/2 tsp coarse sea salt

Preparation

Pre-heat oven to 400°F
Wash and trim the Brussel sprouts
Coat the Brussel sprouts in olive oil and desired seasonings
Spread the sprouts on a sheet pan and roast for 35 to 40 minutes, shaking the pan every 15 minutes or so to ensure the sprouts are browned evenly
Serve immediately