Apr 022015

Apple Maple Cinnamon Brussels Sprouts


Brussels sprouts with apple-maple glaze and cinnamonThis sweet/tart side dish is lovely enough to serve to company but easy enough to enjoy any time. A nice mix of sweetness from the maple syrup and tang from the cranberries, mixed with a kiss of cinnamon makes the Brussel sprouts really shine. Careful though,like all sweet foods, this dish is pretty loaded with sugars and therefore we could only give it one ♥ for nutrition. But it’s still better for you than say cookies! Enjoy.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Measuring, Mixing, Baking, Laying out crust


Apple Maple Cinnamon Brussels Sprouts

Ingredients:

1 ½ pounds Brussels sprouts
3 to 4 tablespoons olive oil
¾ teaspoon sea salt
¼ teaspoon black pepper
½ cup 100% apple juice
1 tablespoon maple syrup
Ground cinnamon

Directions:

  1. Preheat the oven to 375 degrees.
  2. Remove any discolored outer leaves from Brussels sprouts.
  3. Trim woody stems, and   sprouts in halves or quarters.
  4. Spread Brussels sprouts onto a large rimmed baking sheet, toss with enough olive oil to coat.
  5. Season to taste with salt and pepper.
  6. Roast Brussels sprouts for about 35-40 minutes, depending on the size of your Brussels sprouts. Check every 10 minutes, turning frequently with a spatula until Brussels sprouts are fork tender and evenly roasted.
  7. While Brussels sprouts are roasting, pour apple juice and maple syrup into a small saucepan, cook and stir over medium heat until liquid begins to simmer. Let simmer, uncovered, for 15 minutes, or until it reduces to a syrup-like consistency.
  8. Transfer roasted Brussels sprouts to a serving plate.
  9. Drizzle with apple syrup and lightly dust with cinnamon.

Christine

Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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