- ½ cup maple syrup
- 3 tablespoons extra-virgin olive oil
- 1 lemon, juiced
- ½ teaspoon sea salt, plus more for finishing
- 1 pound rutabaga, peeled and diced
- 1 pound Brussels sprouts, trimmed and julienned
- Coarse black pepper, to taste
- Spiced almonds (see below)
Preheat oven to 400°. Whisk together maple syrup, olive oil, lemon juice and salt in a medium bowl till combined. Add diced rutabaga and toss till coated in maple syrup mixture. Transfer the rutabaga to a baking sheet with a rimmed edge (to avoid the glaze dripping into your oven) and spread out evenly. Save the remaining maple syrup mixture in the bowl for later use. Roast for about 30 minutes, tossing halfway through.
Pull the rutabaga out of the oven. Turn the heat up to 450°. Combine Brussels sprouts with the remaining maple syrup mixture. Add them to the baking sheet with rutabaga, toss and spread out into a single layer. Sprinkle with salt and place in oven. Roast the vegetables for 15 to 20 minutes, tossing every 5 minutes. Watch the vegetables closely so they don’t burn. When the vegetables have turned a deep golden brown and the glaze has thickened, they are ready.
Sprinkle with pepper and add salt to taste. Toss with the spiced almonds. Serve warm.
4 tablespoons sugar
1 teaspoon salt
1½ teaspoons ground Chinese five spice
2 tablespoons water
1 cup sliced unroasted almonds
Preheat oven to 350°. Place parchment paper on a baking sheet and spritz with cooking spray. Combine all ingredients in a bowl and spread evenly on the lined baking sheet.
Bake for 10 to 15 minutes, checking every 5. Do not stir. When almonds begin to change color and the sugar looks caramelized, remove from oven and allow to cool.