Sobre esta receta

Coles de Bruselas caramelizadas con bordes crujientes, asadas con jarabe de maple puro, aceite de oliva y un toque de ajo. El calor alto resalta su dulzura natural mientras que el glaseado de maple crea bordes dorados irresistibles. Un acompañamiento simple y confiable que convence incluso a los escépticos de las coles de Bruselas.

Instrucciones

1. 1

   Preheat your Oven to ![425°F]. Position a rack in the center of the Oven. Line a large Baking Sheet with Parchment Paper or leave it bare for maximum crisping.

2. 2

   Trim the dry stem ends off the Brussels Sprouts and remove any yellowed outer leaves. Halve each sprout lengthwise through the stem — this flat cut side is key for getting a great sear. Pat them dry with paper towels if they're at all damp (moisture is the enemy of crispiness).

3. 3

   In a large Mixing Bowl, whisk together the Olive Oil, Pure Maple Syrup, Minced Garlic, Kosher Salt, Black Pepper, and Dijon Mustard (if using). Add the halved Brussels Sprouts and toss well until every piece is evenly coated.

4. 4

   Spread the Brussels Sprouts in a single layer on the Baking Sheet, cut-side DOWN. This is the most important step — the flat side pressed against the hot pan is what creates those golden, caramelized edges. Do not crowd the pan; use two Baking Sheet if needed.

5. 5

   Roast for 20–25 minutes, without stirring, until the cut sides are deeply golden brown and the outer leaves are crispy. Check at 20 minutes — if they're already deeply browned, pull them out. If not, give them another 3–5 minutes.

6. 6

   If using Balsamic Vinegar, drizzle it over the sprouts in the last 3 minutes of roasting and return to the Oven. It will reduce and glaze the sprouts beautifully.

7. 7

   Remove from the Oven and transfer to a serving platter. Taste and adjust seasoning with a pinch more Kosher Salt if needed. Finish with freshly grated Parmesan Cheese and/or fresh Thyme Leaves if desired. Serve immediately for the crispiest results.