Figure you don't care for Brussels grows? Take a stab at broiling them. It draws out the nutty sweetness of the Brussels grows. They are splendidly supplemented by the tart and sweet balsamic-maple coat, which makes this dish quite tasty!
We cherish cooked Brussels grows in the "Yahoo! For Food" family.
It's a superb side dish choice that is straightforward, however flavourful with just a couple of fixings.
The appreciate to-make two-fixing balsamic-maple coat includes some additional oomph! The sweet and tart coating runs incredible with the exquisite kind of Brussels grows. It's likewise veggie lover and without gluten for those of you with dietary confinements.
TIP: When searching for Brussels grows, pick ones that are lively green, firmly smaller, and firm. The littler Brussels grows (my own inclination) will in general be better and flavourful than the bigger ones, which regularly taste increasingly like cabbage.
I trust you appreciate this formula!
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INGREDIENTS
- 2 lbs Brussels sprouts, rinsed, trim ends, remove bruised outer leaves, and cut lengthwise
- 3 tbsp extra virgin olive oil
- Salt and pepper
- 4 tbsp balsamic vinegar
- 3 tbsp maple syrup
INSTRUCTIONS
- Preheat oven to 425°F and line a baking sheet with aluminum foil or parchment paper.
- In a large bowl, toss Brussels sprouts in olive oil, salt and black pepper.
- Place Brussels sprouts on the baking sheet in a single layer and roast for 25-30 minutes; stirring and rotating the baking sheet halfway through.
- Meanwhile, prepare the balsamic-maple glaze. Heat a small saucepan under medium-high. Add balsamic vinegar, maple syrup, and a small pinch of salt. Stir frequently until the sauce thickens and glaze forms, about 4-5 minutes.
- Drizzle Brussels sprouts with the glaze. Salt and pepper to taste. Serve immediately.
For more detail : bit.ly/2g1RMZV
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