Brussels Sprouts: a last stand.

I got this recipe out of Prevention magazine years ago, in one of those shaming articles called something like "10 Super Foods You Need to Eat More Of Right Now or Die." In addition to the fear-mongering title, this particular recipe was hard to ignore because it called for butter and maple syrup.

Butter and maple syrup?

"Yes," admitted the article, "we admit butter and maple syrup are hardly comme il faut for Prevention magazine." (OK, I may be paraphrasing here but it was over a decade ago.) "However," they went on, "we will do whatever it takes to get you to eat Brussels Sprouts." 

(Trust me, the tone of the article was very funny).

I made them. They were knock-you-on-your butt amazing. I now make them by rote and can't remember the exact proportions of the Prevention recipe. So I searched around and found Mrs. Stewart's very-similar version.

I really must insist that you try them this way. If you don't like them, I will never bother you again about Brussels Sprouts. I will just, in the silence of my heart, feel very sorry for you.

Roasted Brussels Sprouts with Orange-Maple-Butter Sauce

  • 2 pounds small Brussels sprouts, trimmed and halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1 tablespoon plus 1 teaspoon balsamic vinegar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon finely grated orange zest
  • 4 tablespoons cold unsalted butter, cut into 16 pieces

Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper.

In a large bowl, toss Brussels sprouts with olive oil and salt. Arrange in an even layer on prepared baking sheet, cut side down.

Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheets halfway through baking. Transfer to a large bowl.

In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy. Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined. Serve immediately.