This roasted brussel sprout recipe is the perfect accompaniment to your favorite holiday dishes and brings together acidity, sweetness, and just a touch of heat for a side dish that will have guests reaching for more.
1 1/2 lb. brussel sprouts, trimmed, and halved
1/4 cup extra virgin olive oil
1/2 tsp of kosher salt
Fresh ground black pepper
1/4 cup of maple syrup
1/3 cup of red wine vinegar or sherry vinegar
3/4 tsp crushed red pepper flakes
3 tbsp vegan butter
3 scallions, thinly sliced
1 tsp lemon zest, finely grated
Preheat oven to 450 F. In a large bowl, toss your brussel sprouts in oil and season with salt and black pepper to taste.
Line a baking sheet with foil and arrange your brussel sprouts onto the sheet, cut side down. Roast your brussel sprouts on the bottom rack of the oven until they have begun to soften and deeply brown, 20-25 minutes.
In a small saucepan, bring maple syrup to simmer over medium-high heat. Reduce the heat to medium low and stir often for 3 to 4 minutes.
Remove from heat and add in your vinegar and red pepper flakes, whisking the mixture until smooth. Return your saucepan to medium heat. Add your vegan butter, 1/2 tsp of salt and cook the glaze down for 3 - 4 minutes while whisking constantly. The glaze should be glossy and will be bubbling as you cook it down, but the end result should be slightly thickened.
Transfer your cooked brussel sprouts into a large bowl and add in your glaze and scallions, tossing them all together to combine.
Place your roasted glazed brussel sprouts onto a platter or dish and top with lemon zest.
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