Days like today make me miss working three 12-hour shifts a week opposed to my current Monday-Friday gig… it is SO pretty outside! Hurry up, Friday! 🙂
View from my weekly post-work run
I try to take advantage of this view at least once a week! If you live in Charleston and you’re not doing some cardio on the bridge or the beach every now and then, it’s time to start! Beautiful weather and scenery will make any run seem easier.
Moving on to the important stuff – veggies! One vegetable I have to grown to absolutely love is brussels sprouts. Hamilton and I ate at a new(ish) restaurant a couple months ago, called The Granary (restaurant review to come in the future!). We ordered the brussels sprouts as our side, which was large enough to share and still have leftovers. However, we ended up devouring it and enjoying it more than our entrees. We were blown away at how much flavor they had, so we asked our server to let us in on the key ingredient. Maple syrup! Determined to replicate these delicious buds, I created the recipe below:
Maple Syrup Roasted Brussels Sprouts
- 1 – 1 1/2 lbs brussels sprouts
- extra virgin olive oil
- garlic salt
- red pepper flakes (to taste/spice preference)
- 1/8 cup maple syrup
Preheat oven to 400 degrees. Cut off the stems of brussels sprouts (brown part), remove loose outer leaves, and halve or quarter them – I prefer quartered. *I like to keep the outer leaves to add to salads*
Next, toss the sprouts in a large bowl with the remaining ingredients until each bud is well covered. Place them on a baking sheet covered in foil.
Place these babies in the oven, and roast for approximately 20-25 minutes, tossing halfway through. I also added a little more of each ingredient during my toss.. especially the maple syrup. 😉 Salt and pepper are to taste, but I went fairly heavy on these to balance out the sweetness.
You may also add bacon to the mix, but I tried to keep these semi-healthy! These are delicious paired with any type of fish, or you can just eat them on their own. I promise you if you think you’re not a brussels sprouts lover, you will be after this recipe.