Prep 15 mins
Cook 35 mins
I found this recipe in Yoga Journal magazine. I'm posting it here for safe keeping and plan to make it for Thanksgiving dinner.
- 2 lbs Brussels sprouts
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- Preheat oven to 400. Trim the ends of the Brussels sprouts, and remove any bruised outer leaves. Cut in half lengthwise.
- Place on a baking sheet, and mix well with balsamic vinegar, olive oil, maple syrup, salt and pepper.
- Spread out into a single layer, and roast for 30 to 35 min., stirring once or twice, until soft and caramelized.