Roasted Brussels sprouts are such a welcome side dish, especially when bacon and maple syrup come to the party. This version is from “The Big Book of Sides” by Rick Rodgers (Ballantine, $30).

This recipe uses a few wholesome ingredients—Brussels sprouts, carrots, maple syrup, and aromatics—making it convenient and ...

Roasted Brussels sprouts are such a welcome side dish, especially when bacon and maple syrup come to the party. This version is from “The Big Book of Sides” by Rick Rodgers (Ballantine, $30).

Mix the maple syrup, olive oil, lemon juice, salt, and black pepper into a pint size mason jar. With lid OFF, microwave for 1-2 minutes, or until the dressing has heated up. Stir to combine ...

Once the Brussels sprouts have caramelized, add the shallots and garlic and sauté until fragrant, 1-2 minutes. Add the lemon zest and juice and a drizzle of maple syrup. Season to taste with salt ...

Preheat the oven to 350 degrees. Place the nuts on a baking sheet and toast them about 10 minutes or until fragrant and a few shades darker. Meanwhile, in a small bowl stir together 1 tablespoon ...

1 pound Brussels sprouts, halved through the core . 2 tablespoons olive oil . ½ teaspoon salt . 1. Make the syrup: Combine the vinegar and sugar in a small saucepan; stir and bring to a boil.

Roasted Brussels sprouts are such a welcome side dish, especially when bacon and maple syrup come to the party. This version is from “The Big Book of Sides” by Rick Rodgers (Ballantine, $30 ...

Roasted Brussels sprouts are such a welcome side dish, especially when bacon and maple syrup come to the party. This version is from “The Big Book of Sides” by Rick Rodgers (Ballantine, $30).

Roasted Brussels sprouts are such a welcome side dish, especially when bacon and maple syrup come to the party. This version is from “The Big Book of Sides” by Rick Rodgers (Ballantine, $30 ...