Roasted brussels sprouts per the request of one the most valued readers of Epicurean Mom (my sister!) Although these aren't just roasted brussels sprouts: boring! It's a sweet bruschetta appetizer: winner! These bite-size dreams are glazed with a maple glaze, gorgonzola and topped with candied pecans. Heavenly? I think so!
These tiny green cabbages should not be overcooked. If overcooked they turn bitter and mushy, which is why many profess their great dislike to them. Although if you make sure to cook these cute micro veggies properly, I promise you will be hooked!
Maple Glazed Brussels Sprout Bruschetta Topped with Candies Pecans
Recipe adapted by Epicurean Mom
Yields about 20 bruschetta
1/2 cup maple syrup
1 tablespoon aged balsamic (I used a 25 year aged)
1/8 teaspoon garlic, minced
15-20 brussels sprouts, rinsed, halved and cut into thin strips
salt and pepper to taste
20 slices french or sourdough baguette
1/4 cup olive oil
1/2 cup crumbled gorgonzola
1/4 cup candied pecans, chopped finely
Combine maple syrup, aged balsamic and garlic in a small skillet over med heat. Stirring well until well combined. Once starts to bubble take off heat, let cool.
In a small bowl combine half the maple glaze with the brussels sprout strips. Toss to coat, season with slat and pepper, set aside.
Preheat oven to 350 degrees. Line bread on a baking sheet, brush tops evenly with olive oil. Sprinkle gorgonzola over the top, top with brussels sprout mixture and sprinkle with candied pecans. Bake for 5-8 minutes, until fragrant but not browning. Let cool and drizzle with remaining maple glaze and serve.