Roasted Corn and Brussels Sprouts
Posted on January 9, 2019 by Ed
Brussels Sprouts
About a pound and a half to two pounds of sprouts.2 Tbs. Olive Oil.3 Tbs. Maple Syrup.1 Tsp. Apple Cider Vinegar.1 Tsp. Red Cooking Wine.1 Tsp. Brown Sugar.
Directions.
Cut the stem ends off, then cut the sprouts in half.Stir the other ingrediants together in a bowl, mix in the sprouts.Preheat oven to 400.On a baking sheet, I used a cast iron skillet, place the brussels sproutscut side down. Bake for about 30 minutes or slightly charred and toasted on the bottom.
Corn
On another baking pan or skillet, spread the corn kernels. Stir in some spicy chili lime seasoning.Place a couple dabs of butter on top, sprinkle a little more seasoning on them.Place in the oven at 400, also around 30 minutes, until golden and browned.
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