Brussels sprouts, onions, and cauliflower—very healthy but not always so tasty, particularly if they’ve been boiled. (Personally, the smell of boiled veggies, especially crucifers, make me gag!) I find that roasting produces a much nicer taste and texture; adding delicious maple syrup and Balsamic vinegar helps, too.

To make Maple Balsamic Cauliflower & Brussels Sprouts, you will need:

• 1 lb Brussels sprouts, whole
• 1 lb cauliflower, cut into florets
• 1 red onion, sliced
• 2 TBS olive oil
• 2 TBS Balsamic vinegar
• 1/4 cup maple syrup
• Salt/pepper to taste

Preheat the oven to 400 degrees. Spread the sprouts, cauliflower, and onions in a 9×13 Pyrex. In a bowl, combine oil, vinegar, and maple syrup. Blend well, then pour over veggies. Add salt/pepper and stir everything to combine. Cook for approximately 40 minutes (I usually check after 30). Plate and drizzle with pan sauce.

The sauce creates a slightly sweet and tangy taste and is the key to a successful dish. The red onion helps with eye appeal. This makes a nice side dish when served with chicken or white fish. I don’t like it paired with steaks or salmon, but maybe that’s just me?

What’s your favorite way to cook sprouts?