Here is a super simple way to go from "ugh, brussles sprouts" to "Yes! Brussels Sprouts!"
The recipe is just enough for a side dish, but it easily scales & can be stored in the fridge.
1/4 C Balsamic Vinegar
1 TBSP B&E's Trees Maple Syrup
2 tsp Olive Oil
Salt & Pepper to taste
Whisk ingredients together.
Toss with Brussels Sprouts or any roasting vegetable. A mix of beets, parsnips, carrots, onion and blue potatoes is a great combo. If you have winter squash, it'll work for that too! Cube to bite size pieces, for Brussles sprouts cut in half lengthwise. Toss till completely covered.
Roast veggies at 425 for 15 to 20 minutes, till tender. Stir occasionally.
Remove from oven & drizzle with a little Bourbon Barrel Aged Maple Syrup. Serve hot.