Roasted Brussels Sprouts with Balsamic and Parmesan
These are so good they taste like candy. I love doing roast vegetables when I need a fuss-free side dish. The maple syrup adds an amazing candy-like flavor and finishing with the Parmesan and aged balsamic really just brings it up a notch.
2 lbs Brussels sprouts, stems removed and sliced in half
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup
Sea salt and freshly cracked pepper
Aged balsamic vinegar, to taste
Shaved Parmesan cheese for topping
Preheat the oven to 425F and line a baking sheet with aluminum foil. Toss the Brussels sprouts in olive oil and maple syrup and season with salt and pepper. Lay flat side down on the baking sheet, evenly spaced and roast for about 20 minutes. Remove when golden brown and crispy. Finish with balsamic and shaved Parmesan. Serve warm.