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.