Roasted Maple Brussel Sprouts

Roasted Maple Brussel Sprouts

Turn brussel sprouts skeptics into lovers with this easy recipe with a sweet twist! The blend of our Milanese Gremolata Olive Oil, barrel-aged Bourbon Maple Balsamic Vinegar, and a dash of pure maple syrup will gloriously caramelize each sprout to perfection.

Recipe by Anna Chighizola

Products used: Milanese Gremolata Olive Oil, Bourbon Maple Balsamic Vinegar, Taconic Bourbon Barrel Aged Maple Syrup


2 lbs Brussel Sprouts
3 Tbsps SOOC Milanese Gremolata Olive Oil
Salt and Pepper, to taste
4 Tbsps SOOC Bourbon Maple Balsamic Vinegar
3 Tbsps Taconic Bourbon Barrel Aged Maple Syrup


Preheat oven to 425 degrees. Line a baking dish with foil or parchment paper.

Cut the brussel sprouts by trimming the ends and cutting lengthwise.

In a large bowl, add the brussel sprouts, olive oil, and salt & pepper. Toss until well coated.

Place them on the baking sheet and roast for 25 minutes; turning halfway through.

In the meantime, prepare the balsamic maple glaze. Heat the saucepan and add the balsamic vinegar, maple syrup, and salt. Stir until thickens, about 4 minutes.

Drizzle the brussel sprouts with the glaze and serve! Enjoy!