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O M A H A N E B R A S K A S I N C E 1 9 4 9
About the Recipe
A flavorful yet simple Easter side dish. These Maple Roasted Brussels Sprouts are deliciously crispy and caramelized with a maple glaze.
Ingredients
2 lb. small Brussels sprouts, trimmed
kosher salt
black pepper
2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1 Tbsp. pure maple syrup
2 Tbsp. olive oil
2 oz. Pecorino cheese, crumbled
1/4 cup roasted unsalted almonds, roughly chopped
Preparation
Cook and cool the Brussels sprouts and make the dressing; can refrigerate separately for up to one day.
Bring a large pot of water to a boil. Fill a large bowl with ice water.
Cut a shallow "x" (1/4 to 1/2 inch) in the core end of each Brussels sprout (halve any large ones). This helps the core to cook evenly. Add to the pot of boiling water with 1 tablespoon salt and cook until just tender, 5 to 6 minutes. Drain and transfer to the bowl of ice water to cool. Drain, dry and refrigerate for up to 1 day.
In a small bowl, whisk together the lemon juice, Dijon and maple syrup, transfer to a small jar and refrigerate for 1 day.
To serve, heat the oil in a large skillet over medium-high heat and cook the Brussels sprouts, shaking the pan occasionally until heated through and starting to brown, 5 to 6 minutes.
Add the lemon mixture and cook, tossing to coat, about 1 minute; remove from heat. Add the pecorino and almonds and toss to coat.