Whether hosting or guesting this holiday season, this dish will be the perfect compliment to your spread. The best part? It takes less than 20 minutes, and would be fine served warm or at room temperature if you’re short on room in the oven.
Using the slicing attachment on the food processor seems complicated, but it really couldn’t be easier. I also think sliced sprouts are available at some grocery stores.
Roasting thin slices of brussels sprouts dramatically speeds up the cooking time; the edges get crispy and caramelized, and there isn’t the fibrous, bitter bites that brussels can sometimes have.
This recipe yields 4 small servings – but you can easily double or triple. Just be sure to use a separate large sheet pan for each pound of brussels sprouts to prevent overcrowding.
Wishing you a wonderful Thanksgiving and holiday season ahead!
1 pound Brussels sprouts
2 tablespoons maple syrup
2 tablespoons olive oil
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground pepper
½ cup fresh parsley, chopped
Preheat oven to 425. Line a large baking sheet with
Use slicing attachment on food processor to slice brussels sprouts. Place in a large bowl.
Mix together maple syrup, olive oil, and mustard.
Add salt to Brussels sprouts, and then maple mixture. Stir to evenly coat. Arrange in an even layer on baking sheet.
Bake for 15-20 minutes, until edges of Brussels sprouts begin to brown and crisp. Season with pepper (and additional salt if needed). Add parsley, toss, and serve.
Yield: 4 servings