I have always hated brussels sprouts. I think they taste and smell like stinky feet. I know I’m not alone in this. However, a few years ago I was in my hometown of Calgary, Alberta, where the big industries are oil and beef, and where vegan food is in short supply. I went with a friend to an upscale restaurant in Kensington where the only thing on the menu that was veganizable was brussels sprouts. Disappointed, though not entirely surprised, I resigned myself to spending the evening hungry – but the server insisted I try them.
Fine. Why not? Anyway, this is what came out. They were incredible. I asked for the method and this has been my go-to recipe for brussels sprouts ever since.
Click through for the recipe.
Begin by peeling and discarding the tougher outer layer of your brussels sprouts. If they’re big, you might want to flash-steam them; if not, don’t worry about it.
In a bowl, mix together one part balsamic vinegar, one part dijon mustard, and two parts maple syrup (or agave nectar). Adjust according to how many brussels sprouts you’re coating. Add salt and pepper.
Toss the sprouts in the balsamic mixture until they are evenly coated. Place them in a single layer in a roasting pan. If you like, add some chunks of Earth Balance (margarine) on top.
Roast the sprouts at a medium-high temperature, say 375 or 400, until the outsides are caramelized. The longer you roast them, the better.