(Courtesy of Choosing Sides, Andrews McMeel Publishing LLC). Serves 4 – 6.

Author Desmond says that if any preparation of Brussels sprouts is to make a convert, it’s this one. “The maple butter is reminiscent of caramel, creating a sweet cloak over savory sprouts.”

Note that the maple butter can be made a day ahead, cooled completely, and refrigerated. Bring to room temperature while the sprouts roast and then scrape it into the hot sprouts to melt it.

1 tablespoon plus 1 tablespoon extra virgin olive oil

2 pounds Brussels sprouts, stem ends trimmed, outer leaves peeled, and halved (quartered if large)

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons unsalted butter

2 tablespoons pure maple syrup

Preheat the oven to 425 degrees F. Brush 1 tablespoon of the olive oil on a baking sheet and transfer it to the hot oven for 5 minutes.

Meanwhile, in a large mixing bowl, toss the sprouts with the remaining tablespoon of olive oil and the salt and pepper. Pour the sprouts out onto the hot baking sheet and spread into a single layer. (Take the time to place each sprout cut side down for especially crisped and browned sprouts.)

Roast the Brussels sprouts for 15 to 20 minutes, until fork-tender and a dark brown crust forms on the sides exposed to the baking sheet.

While the sprouts roast, melt the butter in a small saucepan over medium-high heat, swirling it around as it becomes liquid. Keep a close eye on the butter as it starts to foam. If you look closely at the liquid butter as it cooks, you can see tiny specks of brown appear (which are the browning milk solids). Continue heating it until it starts to smell nutty and turns from off-white to golden to light brown. Immediately remove from the heat and stir in the maple syrup. Stir briskly as the mixture sizzles and spurts. Set aside in the saucepan until the sprouts finish roasting. Remove from the oven and transfer to a serving bowl. Drizzle the maple butter all over, tossing to coat evenly. Serve immediately.

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