Lucky for TEB (my sweet hubs), I am a pretty good cook. I grew up cooking with my mom and grandma. We were in the kitchen constantly. They were always teaching me their sweet southern ways, from canning tomato juice to shucking corn from the back of my grandpa’s pickup truck. Those memories are something I will never take for granted, and I owe it to them for my love of cooking and entertaining. As someone who loves to cook, I am constantly mixing spices and ingredients to make new flavors. Although, I personally leave out dairy, grains, and a few other things, it’s always fun to find new combinations and dishes.
This recipe is on constant rotation in our home. I make these brussels sprouts for a side dish at least once a month. It pairs well
with other veggies or even chicken or turkey.
Maple Balsamic Roasted Brussels Sprouts
This recipe is on constant rotation in our home. I make these brussels sprouts for a side dish at least once a month. It pairs well with other veggies or even chicken or turkey.
- 1 lb brussels sprouts halved
- 1.5 tbs coconut oil melted
- 1 tbs balsamic vinegar
- 1 tbs maple syrup
- Salt pepper and garlic powder to taste
Preheat oven to 375F
Slice ends off of sprouts and cut in half
Place sprouts in large bowl, add the rest of the ingredients and stir together to coat
Spread an even layer on a baking sheet with parchment paper, I like this one
Bake for 25 min, stirring around half way through
What is your fav way to eat brussels sprouts?