Brussel Sprouts w. Maple and Cayenne

2 Apr

This is adapted from a Martha Stewart recipe of all things. I roast brussel sprouts every now and again– and as much as I love plain old olive oil, salt and pepper– i wanted something extra. Looking for a maple dressing of sorts- something I could just pour over at the end- I came across this. Sweet and spicy. Perf.

2 pounds brussels sprouts, trimmed [cut off very bottom of stump end] and halved lengthwise
1 tablespoon plus 1 teaspoon extra-virgin olive oil [or just a generous glug]
Coarse salt
1 tablespoon pure maple syrup
1/8 teaspoon cayenne pepper

Preheat to 375. In a bowl mix brussel sprouts w. generous glug of olive oil and generous douse of salt. On a rimmed baking sheet [or 9×13 pan]. Roast until brown and tender.Stirring every 15 minutes. I like mine super toasty- w. the leaves falling off and crisy- but feel free to do less.  Takes about 30-40 mins. Meanwhile, in a small bowl combine syrup and cayenne. Take b-sprouts out of oven– drizzle w. the syrup/cayenne. Roast for 1 more minute. [original recipe uses 400 oven and 15-20 minute cook time- but I prefer this way- and had read an Anne Burrell recipe for sunchokes and sprouts so wanted to keep it the same]

In the background– I made Jerusalem artichokes (sunchokes). Tossed w. olive oil, salt and smoked paprika. Cooked for same amount of time 30-40 mins. They are good- almost potato like. I could have done something though- to make them pop just a little bit more. I’ll try again and get back to you…unless someone has suggestions?


One Response to “Brussel Sprouts w. Maple and Cayenne”

  1. karatracyweiss May 10, 2012 at 4:00 pm #

    i’ve been brussels sprouts obsessed this year and am TRES excited to try this version (my latest has been a stovetop saute and de-glaze with apple cider vinegar, a recipe i stole from a tapas place in SLC). hoping to try yours this weekend. (and, print.)

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