Apple Cider Vinegar Brussels Sprouts with Maple Syrup
These apple cider vinegar Brussels sprouts with maple syrup are sweet, tangy, and earthy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 lb. small Brussels sprouts
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Grade A (Very Dark and Strong Flavor)*
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
*Formerly known as “Grade B” maple syrup.
Instructions
Preheat oven to 400 degrees. Fit a medium, rimmed sheet pan with parchment.
Trim the ends off of the Brussels sprouts, and remove any rough outer leaves. Cut any larger Brussels sprouts in half, so that they are roughly the same size as the small whole ones. Reserve.
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper.
Drizzle the Brussels spouts with maple syrup mixture, and toss well to coat.
Bake for 20 minutes, or until fork tender and cooked through.
Nutrition Facts
- Serving Size: 1
- Calories: 124
- Sugar: 5.5g
- Sodium: 334mg
- Fat: 7.5g
- Saturated Fat: 1.1g
- Carbohydrates: 13.9g
- Fiber: 4.4g
- Protein: 4g
- Cholesterol: 0mg