- 1 stalk Brussels sprouts
- ½ c Runamok Sugarmaker’s Cut Maple Syrup
- ¼ c unsalted butter
- ¼ c orange juice, freshly squeezed
- 2 ¼ tsp kosher salt, divided
- ½ c Panko breadcrumbs
- ½ lemon, zested (lemon halve reserved)
- 1 large garlic clove, grated
- 1 tbsp Frantoio Grove Organic Extra Virgin Olive Oil
Preheat oven to 375°F and line a large sheet pan with aluminum foil. Trim any loose leaves or stems from the Brussels sprouts stalk and rinse with water. Place the stalk on the lined pan.
In a small sauce pan over medium low heat, add maple syrup, butter, orange juice and 2 tsp salt to make the glaze. Whisk until fully incorporated. Using a pastry brush, evenly brush two thirds of the glaze on the Brussels sprouts. Roast for 20 minutes.
Meanwhile, heat a medium skillet over medium heat. Add Panko breadcrumbs to skillet, along with ¼ tsp salt, lemon zest, grated garlic and olive oil. Toast, stirring constantly until Panko is golden brown and fragrant, about 3 minutes. Remove from heat and set aside.
Remove stalk from oven and turn over, brushing remaining glaze on the sprouts. Continue roasting for an additional 20-25 minutes or until tender, basting and turning often in the last 10 minutes of roasting.
Remove from oven and transfer to a serving dish. Pour remaining glaze from sheet pan over stalk, turning to evenly coat. Squeeze lemon over Brussels sprouts and top liberally with toasted panko mixture. Serve immediately with serrated knife.
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