Not everyone loves Brussels sprouts but this sweet and savory recipe will change their minds for good! Brussels sprouts are roasted with Portobello mushrooms and red onion until golden brown then topped with tender chestnuts that have been sautéed with sweet Crown Maple Syrup. It doesn’t get any easier! It’s the perfect holiday side dish or for any time of the year.
Roasted Brussels Sprouts with Crown Maple Chestnuts
Courtesy of Chef Jacob Griffin of Crown Maple Syrup
2 pounds fresh Brussels sprouts
1 red onion
2 large Portobello mushroom caps
7 whole roasted chestnuts
1/4 cup Crown Maple Syrup
3 tablespoons olive oil
Salt and pepper to taste
Step 1: Preheat oven to 350° F.
Step 2: Slice Brussels sprouts in half and red onion into thin slices. Roughly chop the Portobello mushroom caps. Combine all three and toss in olive oil. Season to taste with salt and pepper. Roast in a 350° oven for 20-30 minutes or until Brussels sprouts are tender.
Step 3: Meanwhile, chop roasted chestnuts and place in a sauté pan with 1/4 cup Crown Royal Maple Syrup. Bring to a boil and stir for 3-4 minutes. Transfer to a cookie sheet and allow to cool.
Step 4: When done, remove Brussels sprouts sprinkle with chestnuts. Serve immediately.