Crispy Roasted Brussel Sprouts with Maple Pecan Dressing

Brussel sprouts are DELICIOUS! I just thought I should mention that first before you skip this post. I can count on one hand the number of times I've eaten them, and it's just one of those vegetables that I just don't think about, and is easy to miss at the vegetable section of the supermarket because they don't sell a lot of them. They are also seasonal and are usually available around autumn to early winter in Australia. We were hunting high and low for brussel sprouts last December as we wanted to serve them for Christmas lunch, but they weren't in season then.  And so, when I came across them a few weeks ago at the supermarket, I was thrilled and grabbed a pack immediately.

 

I have never cooked brussel sprouts before this, but I've heard from G that they are great deep-fried and served with bacon. Well, I happened to have some maple syrup in the fridge and I thought, why not serve it with maple syrup instead? Anyway, maple syrup and bacon go together, so maple syrup should work with brussel sprouts too, right? Indeed, they were the perfect combination. I roasted the brussel sprouts until they were slightly caramelized, and a little charred round the edges, and then tossed them through with the maple and pecan dressing. It was soooo good, I kept eating it from the bowl as though it was popcorn. They were wonderfully sweet, tender and creamy on the inside, with just a subtle hint of bitterness. Even my 4-year old loved it! I also used the same dressing as a glaze for grilled salmon which I served it with along with some creamy buttery mashed potatoes. It's also great with steak (topped with sundried tomato butter!) and mash. Gee, I'm getting hungry already. I think I'm going to be shopping for brussel sprouts this weekend.

Roasted Brussel Sprouts with Maple Pecan Dressing

Ingredients

4 cups (450g or 1 pound) brussel sprouts, trimmed and halved lengthwise

1 small red/spanish onion, cut into wedges, leaving the root end intact

2-3 tbsp olive oil

Salt and black pepper

1/4 cup chopped pecans

Dressing:

3 tbsp maple syrup

3 tbsp orange juice

1/2 tsp dijon mustard

1 tsp soy sauce

Method

1. Preheat oven to 230C (450F). Toss brussel sprouts and onion wedges with oil, and season with salt and pepper. Lay them out in a single layer (cut-side up) on a lined baking tray. Bake in oven for 15-20 minutes, turning once, until they are slightly browned and crisp.
2. In the meantime, combine ingredients for dressing and place them in a saucepan. Bring to a boil and simmer gently until it starts to reduce. Add pecans and continue to simmer until the sauce thickens to a syrup. Remove from heat and set aside.
3. When the brussel sprouts and onions are cooked, remove them from the oven immediately and place in a bowl. Toss with the maple pecan dressing. Serve with steak and mash potatoes or whatever you like! Or just enjoy it on its own!