Roasted Brussel Sprouts with Maple Glaze and Cherries


  • 1½ pounds Brussel Sprouts, Rinsed well, wilted leaves discarded
  • 2 Tbsp olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 cup vegetable broth
  • 2 tbsp pure maple syrup
  • 2 tbsp unsalted butter
  • ½ cup dried sweet cherries

Cooking Instructions:

  1. Preheat oven to 400 degrees
  2. Place cleaned Brussel Sprouts in large baking pan, add oil. sea salt and freshly ground pepper, mix well.
  3. Roast Brussel Sprouts for about 20 minutes, shaking pan half way through cooking time to turn Brussel Sprouts. When done, Brussel Sprouts should be soft on the inside and a bit crispy on the outside.
  4. Meanwhile, in a small skillet, bring the broth and maple syrup to a boil over high heat. Boil until reduced to ¼ cup, about 20 minutes. Remove from the heat and whisk in the butter.
  5. When Brussel Sprouts are done, add cherries and pour glaze over all. Stir to evenly coat Brussel Sprouts and cherries.
  6. Add additional sea salt and freshly ground black pepper to taste.
  7. Serve warm.

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