- 1/4 cup fresh lemon juice
- 3 tbsp pure maple syrup
- 1 tbsp extra light olive oil
- 2 tsp fresh thyme leaves, whole (if small and tender) or finely chopped
- 32 Brussels sprouts (about 2 pounds)
- 2 tbsp canola oil or other high heat oil
- Preheat your oven to 500 degrees.
- Mix the lemon juice, maple syrup, olive oil and thyme leaves in a small bowl.
- Trim off the ends of your Brussels sprouts and cut them in half.
- Make sure to save any leaves that fall off in the cutting process. You can use them to make Brussels sprout chips!
- Put your Brussels sprouts in a bowl and toss them with the canola oil.
- Dump them out onto a small, rimmed baking sheet and arrange cut side down. Season with salt and pepper.
- Add one tablespoon of water to the pan and cover tightly with foil.
- Put them in the oven for 10 minutes, then remove the foil and cook for an additional 10 to 15 minutes or until the Brussels sprouts are browned. My husband says they just looked burned at this point but I love the crispy, charred pieces.
- Throw them back in a bowl and toss with two tablespoons of the dipping sauce.
- Put them on a plate with the rest of the dipping sauce in a small bowl and you’re all done!