Roasted Brussels Sprouts with Maple Syrup, Rutabaga and Spiced Almonds

By Eamonn McParland, chef/partner at Render Kitchen & Bar

Photography By Peter Ringenberg | September 07, 2017

Ingredients

  • 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)

Instructions

Serves 4

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.

Spiced Almonds

tablespoons sugar

teaspoon salt

1½ teaspoons ground Chinese 
five spice

tablespoons water

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.

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Ingredients

  • 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)
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