Horseradish Roasted Brussel Sprouts
- At September 16, 2009
- By megan
- In brussel sprouts, Maple, side dish, vegan
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Ahhh… Roasted freshly harvested brussel sprouts. They have such a unique flavor that pairs well with maple syrupy-sweet sauces. I added some horseradish powder from Savory Spice Shop for a spicy, earthy kick.
I served these sprouts with my maple beer baked beans and some smashed, local red potatoes. Also, I had the added delight of some purple carrots, as you can see in the photo, to roast with the sprouts.
For the brussel sprouts-
Preheat oven to 375. Wash the brussel sprouts well- the sprouts I buy at the farmers market often come with lots of little bugs living in them. Slice them in half if they’re large (the size of a ping-pong ball or larger). In a large Pyrex baking dish, mix the brussel sprouts with:
- one yellow onion, chopped
- 2-4 carrots, chopped into 1/2 inch thick rounds (or a fancy shape, if you prefer)
- 1 cup veggie broth
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 TB horseradish powder
- generously grind some fresh black pepper
Mix this all really well. Cover with foil and bake for 30-40 minutes. Check it after 20 and give it a stir to make sure everything is evenly coated with sauce. If it is too dry, add a little bit more veggie broth. It will be dome when sizzling hot and the brussel sprouts can be easily pierced with a fork.
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