A hearty, one-pan side dish that is the perfect accompaniment for any main dish!
Roasting brussel sprouts in the oven allows them to caramelize beautifully and topping them with parmesan adds a salty bite! I never really tried brussel sprouts until this year, but they ARE AWESOME. This recipe is inspired by my friend Catherine (who is the actual master chef of brussel sprouts) and it makes for great leftovers :)
Ingredients:
1 bag of brussel sprouts
salt to taste
generous drizzle of olive oil
3 tbsp maple syrup or honey
2 tbsp soy sauce
1 tbsp red wine vinegar
1/4 cup freshly grated parmesan cheese
squeeze of lemon to finish
Directions:
Preheat the oven to 400 degrees F and line a baking tray with aluminum foil.
Wash the brussel sprouts and chop them into quarters or thirds (more surface area = more caramelization!)
Dry them well and spread them out onto a baking dish. Drizzle over olive oil and add the maple syrup/ honey, soy sauce, red wine vinegar. Sprinkle salt and mix everything together. (it's totally okay if some leaves fall off - they are the ones that get super crispy!)
Bake the brussel sprouts for 20 minutes. Then, use a spatula to toss them around and flip them over so the other surfaces can rest on the pan. Sprinkle over the parmesan cheese and bake for another 10-15 minutes until the brussel sprouts are soft and cooked through. (I would check on them every so often since they can burn easily!)
Sprinkle salt and squeeze a bit of lemon before serving!
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