Crispy Brussels Sprouts Recipe

Name: The Flying Monkey Grill & Bars Crispy Brussels Sprouts Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Brussels sprouts; 1 lb Sweet potato, peeled and cut into 1/2-inch cubes; 1 each Red bell pepper, seeded and cut into 1/2-inch pieces; 1 each Yellow or sweet onion, cut into 1/2-inch wedges; 3 tbsp Extra-virgin olive oil; 1.5 tsp Kosher salt; 1 tsp Freshly ground black pepper; 3 tbsp Pure Vermont maple syrup; 1 tbsp Apple cider vinegar; 2 tbsp Fresh orange juice; 1 tsp Dijon mustard; 0.25 tsp Red pepper flakes (optional); 0.5 cup Dried cranberries (sweetened); 0.5 cup Candied pecans, roughly chopped; 1 tbsp Fresh thyme leaves (or chopped parsley); 0.25 tsp Finishing sea salt (optional)

Inspired by The Flying Monkey Grill & Bar

Time45m

Serves4

sweet potato, onion and red peppers tossed with Vermont maple syrup, cranberries and candied pecans

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Clos Tue Boeuf ‘Petit Blanc’ 2016

France (Loire) Sauvignon Blanc

crisp · bright acidity · herbal

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Ingredients

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Roasted vegetables

1 lb Brussels sprouts

1 lb Sweet potato, peeled and cut into 1/2-inch cubes

1 each Red bell pepper, seeded and cut into 1/2-inch pieces

1 each Yellow or sweet onion, cut into 1/2-inch wedges

3 tbsp Extra-virgin olive oil

1 1/2 tsp Kosher salt

1 tsp Freshly ground black pepper

Maple-citrus glaze

3 tbsp Pure Vermont maple syrup

1 tbsp Apple cider vinegar

2 tbsp Fresh orange juice

1 tsp Dijon mustard

1/4 tsp Red pepper flakes (optional)

Toppings & mix-ins

1/2 cup Dried cranberries (sweetened)

1/2 cup Candied pecans, roughly chopped

1 tbsp Fresh thyme leaves (or chopped parsley)

1/4 tsp Finishing sea salt (optional)

Method

Roasted vegetables

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it for easy cleanup.

Trim the Brussels sprouts: cut off the stem ends and halve any large sprouts so pieces are roughly uniform in size. Place the Brussels sprouts, cubed sweet potato, red pepper pieces and onion wedges in a large mixing bowl.

Toss the vegetables with 3 tablespoons olive oil, 1½ teaspoons kosher salt and 1 teaspoon freshly ground black pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet with cut sides down where possible, leaving a little space between pieces for crisping.

Roast in the preheated oven for 25–30 minutes, stirring or flipping once halfway through (about 12–15 minutes), until the Brussels sprouts are deeply golden and crisp at the edges and the sweet potatoes are tender and caramelized. Remove from oven.

Maple-citrus glaze

While the vegetables roast, make the glaze: whisk together 3 tablespoons Vermont maple syrup, 1 tablespoon apple cider vinegar, 2 tablespoons fresh orange juice and 1 teaspoon Dijon mustard in a small bowl. Add 1/4 teaspoon red pepper flakes if using for a touch of heat.

Taste and adjust: the glaze should be bright and balanced — add a pinch more salt or a touch more vinegar if it needs more acid.

Assemble & finish

While vegetables are still hot on the sheet, drizzle about two-thirds of the maple-citrus glaze evenly over them. Use a large spatula to gently toss the vegetables on the sheet so the glaze coats them and any browned bits pick up flavor. Return to the oven for 2–3 minutes to let the glaze set slightly.

Transfer the glazed vegetables to a serving bowl. Immediately sprinkle 1/2 cup dried cranberries and 1/2 cup chopped candied pecans over the top so the heat softens the cranberries slightly and brings out the pecans' aroma.

Finish with 1 tablespoon fresh thyme leaves and a light dusting of finishing sea salt if desired. Serve warm, passing remaining glaze at the table if people want extra sweetness.