Oven-roasted Brussels sprouts with butter and maple syrup, topped with toasted almonds and more butter. The combination of caramelized Brussels sprouts with the crunch of toasted almonds is perfect.
Preparation:
To cook:
Level: Easy
Ingredients
- 4 tablespoons Salted butter, divided
- 1 pound Brussels sprouts, halved
- 2 tablespoons Maple syrup
- ½ cups sliced almonds
- Pomegranate arils to garnish
Preparation
Preheat oven to 400ºF.
Melt 3 tablespoons of butter in the microwave. I use the defrost setting for about 1 minute. Keep checking as microwave settings vary.
In a foil-lined baking sheet, toss the halved Brussels sprouts with 3 tablespoons of the melted butter and maple syrup.
Place the baking sheet in the oven and bake for about 25 minutes. Brussels sprouts should be caramelized.
About 5 minutes before the Brussels sprouts are done cooking, toast the slivered almonds in a skillet. Once toasted, add 1 tablespoon of remaining butter and melt. Remove from fire.
Once the Brussels sprouts are roasted, put them in a mixing bowl and mix them with the toasted almond mixture. Garnish with pomegranate arils and serve.
Remarks:
1. Cut the ends off the Brussels sprouts and remove the yellow leaves.
2. If you are using very small Brussels sprouts, you do not need to cut them in half.
