Summer is trying to sneak its unwelcome ass back into my Autumn (NNNNNO!) so I’m willing it away with a recipe for a side dish made for cooler weather. You’ve obviously continued reading after the title of this post, so I’m already assuming that you’re somewhat down with the Brussels sprout. If you’re not, maybe you just like looking at stuff you don’t really like very much and I guess that’s cool too, you do you.
It’s time to flip the script on what the sprout hatin’ mofos in your life think about the B-sprout and dress ’em up with the help of Canada’s gift to us all; maple syrup. Maybe you’ll succeed, maybe you won’t but if it’s the latter, all the more sprouts for you!
- 400g Brussels sprouts
- 2 tablespoons olive oil
- 1/4 cup pure maple syrup
- 1 clove garlic, crushed
- Juice of 1/2 lemon
- 2 tablespoons tahini
- 2 tablespoons flaked almonds
- Salt to taste
- Preheat your oven to 200°C.
- Cut your Brussels sprouts in half and spread them out evenly in a small baking dish.
- In a small bowl, whisk together the olive oil, maple syrup, crushed garlic and the juice of 1/4 lemon.
- Pour the mixture over the sprouts in the dish and coat evenly using tongs.
- Bake in the oven for 20-30 minutes or until soft with crispy edges.
- Remove from the oven and drizzle tahini over the sprouts, with the remaining lemon juice.
- Sprinkle with flaked almonds and salt before serving immediately.