Chef Chloe’s Maple Roasted Brussels Sprouts
So far, I have tried two of Chef Chloe Coscarelli‘s recipes, and both have been delicious. Her banana cake was downright inhaled, and these brussels sprouts will soon meet a similar fate. I first saw this recipe on the New York Times’ Thanksgiving recipe slideshow, and filed it away for later use. I didn’t have any hazelnuts, so I skipped those, and I may or may not have accidentally amped up the maple syrup a bit. So how did they turn out? Like little green nuggets of heaven. The roasting made the outer leaves crispy and caramelized, and the texture and flavor were reminiscent of caramel popcorn. Even if you’re not a fan of brussels sprouts, I think you will love these. I will certainly be making more of Chef Chloe’s recipes from now on! Here is the recipe on her site, and here it is reposted:
- 1 ½ pounds brussel sprouts
- ¼ cup olive oil
- ¾ teaspoon sea salt
- ¼ teaspoon (or 10 grinds of) black pepper
- 2 tablespoons maple syrup
- ½ cup toasted hazelnuts, coarsely chopped (optional)
- Preheat the oven to 375 degrees F.
- To prepare the brussel sprouts, remove any yellow or brown outer leaves, cut off the stems, and cut in half.
- In a large bowl, toss the brussel sprouts, olive oil, salt, and pepper together. Once all of the brussel sprouts are coated in oil, spread them into a 9×13 (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
- After 15 minutes, stir the brussel sprouts around with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup.
- Continue to roast the brussel sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
- Toss the roasted brussel sprouts with the hazelnuts and devour!
- Do-ahead Tip: Steps 1-4 can be prepared the day before and stored covered in the refrigerator. You can finish the remaining 15 minutes of roasting time (steps 5-6) right before serving.
Comments are closed.