Are brussels sprouts still popular on restaurant menus in your neck of the woods? Here in Detroit, (mostly fried) brussels sprouts had a boom of OMG ON EVERY RESTAURANT MENU EVER, but that seems to be waning. Oddly, roasted radicchio seems to be gaining popularity.
I still spot brussels at a few places around town, but for the most part, I’ve transitioned back to making them at home.
While fried brussels sprouts are absolutely delicious, they are 1.) absolutely not healthy and 2.) absolutely a total mess to make at home, with oil splattering everywhere. So my husband and I much prefer to either make Air Fryer Brussels Sprouts or roast our brussels sprouts.
In fact, we really like roasting them to the point were they are almost but not quite burnt (which kind of mimics that fried brussels sprouts taste).
I held back a little for these photos, so you could actually tell that the subject is brussels sprouts, and not just a skillet full of super brown bits. But feel free to over-roast the sprouts if you like it that way as much as we do.
I finished these roasted brussels sprouts with a simple tangy-sweet glaze made from fresh lemon juice and pure maple syrup. I also tossed in some almonds for crunch, and a thinly sliced Fresno pepper for some sweet heat.
- 3/4 pound brussels sprouts, stems removed, halved
- 1 tablespoon extra virgin olive oil
- 2 tablespoons maple syrup
- 1-1/2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Pinch of kosher salt and ground black pepper
- 1 Fresno chili pepper, thinly sliced
- 1/4 cup sliced almonds
- Preheat oven to 425 degrees F. Place brussels sprouts in cast iron or other oven-proof skillet; toss with oil. Transfer to oven and roast 10 to 12 minutes or until lightly browned and tender.
- In small bowl, whisk together maple syrup, lemon juice, mustard and salt and pepper.
- Remove brussels sprouts from oven. Add Fresno pepper, almonds and maple syrup mixture to skillet; toss until well combined.