Roasted Brussels Sprouts
This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips.
Ingredients
- 2 lb. Brussels sprouts, large sprouts halved, small sprouts left whole
- 3 Tbs. olive oil
- 2 Tbs. pure maple syrup
- 2 Tbs. butter, optional
Preparation
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.
Nutrition Information
- Calories 107
- Carbohydrate Content 14 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 4 g
- Protein Content 4 g
- Saturated Fat Content 0.5 g
- Sodium Content 29 mg
- Sugar Content 6 g