Every now and again Mark and I try to calculate how many meals we’ve cooked together since we met on Carnaby St. that one fine random day on August 22, 2008. We’ve never come up with an exact number although we do know it’s in the THOUSANDS! If I’m being honest, I can’t take a lot of credit for the majority of those dishes. Mark has always done the lion’s share of the cooking while I do other very important things, like pouring the wine and entertaining him.
Although over the last year, being a stay-at-home mom with a little (very hungry!) mouth to feed, has caused me to up my cooking game. Doing more of the meal prep myself has caused me to appreciate how lucky I am to be the wife of such a talented cook. Mark developed this super easy simple brussel sprouts recipe and it is perfection.
2 lbs brussel sprouts
2 TBSP Pure Maple Syrup
Generous lug of EVOO
Preheat oven to 400F. Line a baking tray with parchment paper. To prep the brussel sprouts, cut off the tail and chop in half. Remove outer layer if the leaves look wilted.
Place the brussel sprouts in a large bowl and coat them in salt, olive oil and pure maple syrup. Roast in the oven for about 45 mins. Shaking occasionally until outer layer is crispy and golden brown.