Maple-Balsamic Roasted Brussels Sprouts and Spiralized Onions
Try this Maple-Balsamic Roasted Brussels Sprouts and Spiralized Onions recipe, or contribute your own.
Try this Maple-Balsamic Roasted Brussels Sprouts and Spiralized Onions recipe, or contribute your own.
- Carbohydrate 26.1577805281384 g
- Cholesterol 0 mg
- Fat 2.93188740249408 g
- Fiber 6.13225243446311 g
- Protein 5.49142365153952 g
- Saturated Fat 0.282318067348935 g
- Serving Size 1 1 Serving (290g)
- Sodium 80.6188231265886 mg
- Sugar 20.0255280936753 g
- Trans Fat 0.31770275485 g
- Calories 138 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Take out two baking sheets.
- Slice off the tough ends of the Brussels sprouts and pull off any yellow outer leaves.
- Slice them in half.
- In the bottom of a medium mixing bowl, add 2 tablespoons of the olive oil, all of the maple syrup and balsamic.
- Stir to combine and add in the Brussels sprouts.
- Season with salt and pepper and toss again to combine.
- Transfer the seasoned Brussels sprouts to one of the baking sheets and roast for 30 to 35 minutes, until crisp on the outside and tender on the inside.
- Shake the pan every 15 minutes to brown the sprouts evenly.
- Meanwhile, peel and spiralize the onions with Blade A.
- Place the onion noodles in the same large bowl used to toss the sprouts and drizzle with remaining oil (two teaspoons.)
- Season generously with salt and pepper and add them to the other baking sheet, trying not to overcrowd the noodles (the noodles will steam instead of roast if they’re overlapping.)
- Bake alongside the Brussels sprouts for 20 minutes or until cooked through and beginning to crisp, shaking the pan once to make sure the noodles cook.
- Toss the finished Brussels and onion noodles together and serve with an extra pinch of kosher salt, for an extra salty kick.
- Garnish with pecans if desired.
Overcrowding the baking sheet remains the primary error cooks make when roasting brassicas and alliums together. Air circulation dictates whether vegetables caramelize through direct heat contact or turn gray through trapped moisture release. Spreading the onion noodles thinly across the pan allows excess water to evaporate rapidly before scorching occurs. Roasting requires dry heat environments to trigger Maillard browning reactions on cut surfaces.
High oven temperatures set at 400 degrees Fahrenheit provide the thermal energy needed for crisp exterior textures while keeping interiors tender. Cutting Brussels sprouts cleanly in half exposes maximum surface area directly to the metal sheet. Shaking both pans every fifteen minutes redistributes the pieces, ensuring even heat transfer across all surfaces without opening the oven door unnecessarily.
Visual cues dictate doneness far more accurately than strict kitchen timers when dealing with uneven produce sizes. Golden-brown edges on the outer leaves and easily pierced centers indicate the sprouts are finished cooking. Onion noodles signal readiness when they shrink significantly, soften throughout, and develop slight crispness along the slender strands.
Dietary adaptations require careful attention to oil-to-acid ratios when substituting fats or vinegars. Extra virgin olive oil carries enough viscosity to adhere the maple-balsamic mixture to the sprout leaves without pooling at the bottom of the bowl. Pecans provide contrasting crunch as a garnish, though toasted sliced almonds substitute effectively if tree nut allergies require modifications.
