Valentine's Day is this weekend, and per usual I have mixed feelings. I like any holiday but don't really get Valentine's Day. I hate PDA and other forms of open love for your significant other in public, but I am never one to turn down some chocolate. Pat is in LA for a month (!) but fear not, I won't be lurking solo. I'm going to be spending the weekend going to three Galentine's gatherings, which I am excited about, and hopefully some baking. It's going to be SO COLD so I am kind of afraid of going outdoors, but I guess for some quality lady time it's worth it. ♡
I've always had a weird obsession with Brussels sprouts, even before it was cool to eat them all crispy, charred, and delicious at a restaurant. For some reason I just really like them. I know this isn't the case for others (Pat can barely stomach them), but if you're on the fringe, or a Brussels sprouts lover like myself, I love crisping them up on a baking sheet glazed with maple syrup and balsamic. For these I added in some dried cranberries, goat cheese, and sliced almonds. Delicious.
Maple Roasted Brussels Sprouts
- 1 pound of fresh Brussels Sprouts, cleaned, trimmed and sliced in half
- 1/4 cup maple syrup
- 1/3 cup olive oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon chili flakes
- 2 teaspoons honey
- 2 teaspoons balsamic glaze
- 1/4 cup goat cheese
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries
- Preheat oven to 375 degrees F.
- Toss sliced Brussels sprouts with olive oil, maple syrup, and honey until evenly coated. Season with pepper, salt and chili. Spread evenly on pan and roast for about 30-40 minutes, until brown and crispy.
- Remove from oven and let cool a bit. Toss with goat cheese, almonds, cranberries and drizzle with balsamic glaze.