Roasted Brussels Sprouts
- 2 lb. Brussels sprouts, large sprouts halved, small sprouts left whole
- 3 Tbs. olive oil
- 2 Tbs. pure maple syrup
- 2 Tbs. butter, optional
1. Preheat oven to 400°F. Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired. Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, if necessary.
2. Transfer to serving bowl and toss with maple syrup and butter, if using.November/December 2010 p.50