Maple Cider Glazed Brussels Sprouts with Crispy Shallots and Toasted Pumpkin Seeds

Ingredients

• •1 lb Brussels sprouts, trimmed and halved
• •2 tablespoons olive oil, divided
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •1/3 cup apple cider
• •2 tablespoons pure maple syrup
• •1 teaspoon Dijon mustard
• •1 shallot, thinly sliced
• •2 tablespoons all-purpose flour
• •1/4 cup vegetable oil (for frying shallots)
• •3 tablespoons pumpkin seeds, toasted

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet.

3. 3

   Roast the Brussels sprouts for 20-25 minutes, flipping halfway through, until they are golden brown and tender.

4. 4

   While the Brussels sprouts are roasting, prepare the glaze. In a small saucepan, combine apple cider, maple syrup, and Dijon mustard. Bring to a simmer over medium heat and reduce until it thickens slightly, about 5-7 minutes.

5. 5

   For the crispy shallots, dredge the thinly sliced shallots in all-purpose flour, shaking off any excess.

6. 6

   Heat the vegetable oil in a small skillet over medium heat. Fry the shallots in batches for 1-2 minutes until golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.

7. 7

   Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat.

8. 8

   Once the Brussels sprouts are done roasting, transfer them to a serving dish. Drizzle the maple cider glaze over the top and toss to coat evenly.

9. 9

   Top the glazed Brussels sprouts with crispy shallots and toasted pumpkin seeds. Serve immediately.