If you don’t have a go-to recipe for brussels sprouts, this 4 ingredient recipe is your answer. This recipe for Roasted Brussels Sprouts with Maple Balsamic Glaze will give you perfect results every single time.
Brussels Sprouts are one of my favorite veggies. They’re so easy, versatile and yummy! My mom actually never cooked them when I was growing up, so I was an adult when I had them for the first time. I’m hooked for sure and I make them often. Roasting them is so easy and intensifies their flavor. The best part of roasting brussels sprouts are the tiny leaves that fall off and get super crispy. They don’t usually make it out of the kitchen, if you know what I mean.
Roasting is definitely the main way I make brussels sprouts, although I do love to shred and saute them as well. Makes a great warm slaw or sandwich topping. I also love thinly shredding them and adding to salads for a great crunch.
I developed this recipe Roasted Brussels Sprouts with Maple Balsamic Glaze for Country Crock and it uses their new Plant Butter with Avocado Oil. Toss the sprouts with melted Plant Butter and they’ll be perfectly seasoned and crispy and browned after roasting. Country Crock Plant Butter is already salted, so taste before deciding if you need additional salt. I think it’s perfectly seasoned as is.
This foolproof recipe is a wonderful addition to your Holiday table or for just any night of the week. Make the glaze ahead of time and simply drizzle over the roasted brussels sprouts just before serving. Tastes great hot or at room temperature too.
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons Country Crock® Plant Butter with Avocado Oil Stick
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
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Preheat oven to 425°F. Arrange Brussels sprouts on baking sheet. Melt 2 tablespoons Country Crock® Plant Butter with Avocado Oil and drizzle over Brussels sprouts. .
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Roast Brussels sprouts, stirring halfway through cooking, until sprouts are beginning to brown, about 20 minutes.
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Meanwhile, combine balsamic vinegar and maple syrup in a small saucepan. Bring to a boil over medium-high heat and cook until reduced slightly and thickened, about 3 minutes. Stir in remaining Plant Butter. Drizzle with balsamic glaze just before serving.
