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
- 1
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.
- 2
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
- 3
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.
- 4
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.
