Roasted Brussels Sprouts on Stalk!
Gone are the days of boiled, soggy, overcooked sprouts. Roasting is the key to making flavorful sprouts.
- 1 Brussels sprout stalk
- 3/4 cup maple syrup
- 1/4 cup olive oil
- Freshly ground pepper and sea salt, to taste
- Garnish- Fresh pomegranate seeds or dried cranberries.
- 1 Fresh Pomegranate or
- 4 Cups Dried Cranberries (see below for How to Dry Fresh Cranberries)
- 1/4 Cup Maple Syrup
- Preheat oven to 400 degrees F.
- Trim the stalk down to the fullest, best looking 18″ part, if necessary. Trim sprouts off one side of stalk to make a flat bottom. Also trim off any discolored or blemished leaves.
- Whisk maple syrup and olive oil together.
- Place stalk on a roasting pan and pour maple syrup over; season to taste with salt & pepper. Roast for 30 min or until sprouts are fork tender and caramelize to a golden color.
- Let cool for 5 minutes then pour garnish over Brussels Sprouts and serve.
- Garnish with 4 cups fresh cranberries, sliced in half
- 1.4 cup maple syrup
- Cut your cranberries in half, then toss with the maple syrup.
- Spread the cranberries out on your dehydrator sheets, then dehydrate at 115 degrees for 8-10 hours.
- If you don’t have a dehydrator, spread the cranberries on a parchment-lined baking sheet and dry at your oven’s lowest temperature until dry. This may take anywhere from 2-4 hours.