Brussels sprouts, like their larger cousin the cabbage, contain sulforaphane, a compound that inhibits the DNA damage that is linked to cancer. Packed with vitamins C and K, Brussels sprouts can also help lower levels of harmful LDL (or so-called “bad cholesterol”).
Frozen sprouts are a quick and convenient option for this recipe just be sure to thoroughly defrost and dry them before using. When buying fresh sprouts, look for a bright green color and firm, tight heads. Although they’re harder to find, Brussels sprouts still on the stalk will stay fresher longer.
Jump to RecipeInstructions :
- Preheat the oven to 400°F. Trim the bottoms off the Brussels sprouts and slice them in half. (If using frozen Brussels sprouts, defrost them and pat them dry with paper towels first.)
- In a large bowl, whisk together the maple syrup, oil, mustard, and salt to taste. Add the sprouts and toss to coat with the maple mixture. Transfer to a roasting pan and cook for 20 minutes, stirring once, until the sprouts begin to soften and brown.
Maple Glazed Brussels Sprouts
Brussels sprouts, like their larger cousin the cabbage, contain sulforaphane, a compound that inhibits the DNA damage that is linked to cancer. Packed with vitamins C and K, Brussels sprouts can also help lower levels of harmful LDL (or so-called “bad cholesterol”). Frozen sprouts are a quick and convenient option for this recipe just be sure to thoroughly defrost and dry them before using. When buying fresh sprouts, look for a bright green color and firm, tight heads. Although they’re harder to find, Brussels sprouts still on the stalk will stay fresher longer.
Ingredients
- 16 ounces fresh or frozen Brussels sprouts
- 2 tablespoons maple syrup
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons grainy mustard
- Salt
Instructions
- Preheat the oven to 400°F. Trim the bottoms off the Brussels sprouts and slice them in half. (If using frozen Brussels sprouts, defrost them and pat them dry with paper towels first.)
- In a large bowl, whisk together the maple syrup, oil, mustard, and salt to taste. Add the sprouts and toss to coat with the maple mixture. Transfer to a roasting pan and cook for 20 minutes, stirring once, until the sprouts begin to soften and brown.