Hello Everyone, 

🍂 Day 2: Brussels Sprouts

🌱 Meet Your Veggie

Brussels sprouts have come a long way from the overcooked vegetables many of us remember from childhood! Roasting brings out their natural sweetness and creates delicious crispy edges.

Today’s adventure: give Brussels sprouts a second chance!
 

🌱 Why Explore Brussels Sprouts?

Brussels sprouts are members of the cruciferous vegetable family, along with broccoli, cabbage, and kale. They provide vitamins C and K, folate, fiber, and potassium, along with a variety of plant compounds called glucosinolates.
 

🍎 Day 2 Recipe: Maple-Balsamic Roasted Brussels Sprouts

Ingredients

• 1 lb Brussels sprouts
• 1½ tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tbsp balsamic vinegar
• ¼ tsp garlic powder
• Salt and pepper
• Optional: ¼ cup chopped walnuts or pecans

Directions

1. Preheat oven to 425°F.
2. Trim Brussels sprouts and cut them in half.
3. Toss with olive oil, garlic powder, salt, and pepper.
4. Arrange cut-side down on a baking sheet.
5. Roast for 20–25 minutes, until browned and crispy.
6. Drizzle with maple syrup and balsamic vinegar. Toss gently.
7. Add chopped nuts if desired.
    

🍋 Bonus Recipe: Lemon-Dijon Brussels Sprouts

Ingredients

• 1 lb Brussels sprouts, halved
• 1½ tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp maple syrup
• Salt and pepper

Directions

1. Roast Brussels sprouts at 425°F for 20–25 minutes.
2. Whisk together Dijon, lemon juice, maple syrup, and olive oil.
3. Toss the hot Brussels sprouts with the dressing.
4. Season with salt and pepper.

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Which recipe did you prefer?  As a native Vermonter, I can’t help but include maple syrup as my preferred sweetener!

I look forward to seeing you soon,


Abigail