This is a quick and easy way to eat Brussels sprouts, but it is also so decadent, you might want them for dessert! These Brussels Sprouts are easy and quick to make, and the leftovers are also great the next day with some spelt (or any other grain) and some Dijon-Garlic Vinaigrette. You can use a milder pepper if you want less kick!
- 2 jalapeño chiles, thinly sliced
- 1/4 cup pure maple syrup
- 3 tablespoons vegan butter
- 2 tablespoons apple cider vinegar
- 2 lbs Brussels Sprouts, trimmed and halved
Preheat oven to 400˚F.
In a small saucepan, combine the chiles, maple syrup, butter, and apple cider vinegar. Bring to a simmer over medium-high heat, stirring occasionally. Simmer for 2 minutes and remove the chiles with a slotted spoon, reserving them for serving. Continue simmering for an additional 5 minutes, until the glaze thickens a bit.
Spread the Brussels sprouts halves on a parchment-lined baking sheet and brush with the glaze. Transfer to the oven and roast for about 20-25 minutes, basting with the glaze 2-3 times, until crisp on the outside and tender on the inside. Cooking time may vary depending on the size of your sprouts. Serve topped with the reserved jalapeños. Bon appétit!