Crispy Brussels Recipe
vermont apple cider, runamok maple sweet + sour
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Ingredients
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Brussels Sprouts
Sweet & Sour Glaze
Method
Preparation
Prepare the Brussels Sprouts
Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. In a mixing bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until well coated.
Roast the Brussels Sprouts
Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for approximately 20-25 minutes, or until they are crispy and browned, tossing halfway through for even cooking.
Sweet & Sour Glaze
Prepare the Glaze
In a small saucepan over medium heat, combine the Vermont apple cider, maple syrup, apple cider vinegar, Dijon mustard, and minced garlic. Bring to a simmer and cook for about 10-15 minutes, or until the mixture has thickened slightly.
Combine and Serve
Once the Brussels sprouts are roasted, drizzle the sweet and sour glaze over them while still hot. Toss to coat evenly and serve immediately.