Growing up, I ate anything.
Ask my mom!
Raw baby octopus? Sure.
Escargot? Why not.
Lobster dipped in butter? Heck yeah… When I discovered this deliciousness for the first time, the night didn’t end up so well. My stomach hated me.
Brussels sprouts? GIMME MORE.
I still remember when my mom made these for the first time. She coated them in olive oil, salt, pepper and roasted them until they were super duper crispy and crunchy. I remember saying, “Mom, why doesn’t anyone else eat these?”
She raised me well.
Not much has changed. I still eat just about everything and anything put in front of me.
The other day, I realized I love fruit so much more than vegetables…I’m sure I’m not alone here. So how do you get vegetables to taste better? Make ‘em sweet.
I bet you anything kids would eat this. Veggies drenched in maple syrup? Almost as good as pancakes…almost.
I’d call it veggie candy!
Seriously though, make this. The maple syrup + pepper is the best savory/sweet combo and if you’re (weird?) like me, you’ll think the slightly burnt leaves covered in sizzling syrup is the best part.
Maple Syrup-Glazed Brussels Sprouts
- 1 lg bag fresh brussels sprouts (I’d say there was about over two cups in the bag)
- 2 T extra virgin olive oil
- 2 1/2 T grade A maple syrup
- 1 1/2 t ground black pepper
- 1 t salt