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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!
