Orange Romano Brussels Sprouts

A favorite around here and at home, these roasted sprouts will have even the pickiest of eaters enjoying them.

• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon Rubarama Jack's Blend
• 1 pound Brussels sprouts 
• Fresh orange zest
• 2 tablespoons Romano cheese

Preheat oven to 450° F.

In a large bowl, whisk together oil, syrup, salt, and Rubarama.

Trim Brussels sprouts at their bases and then remove any outer leaves. If you are using larger sprouts, cut them in half; if they are smaller, leave as is. Toss sprouts in mixture and coat well.

Spread sprouts in a single layer on a rimmed pan, sprinkle orange zest on top. Roast sprouts, tossing every 5 minutes, until sprouts are browned and tender, about 10-12 minutes.

Spring with freshly grated Romano cheese just before serving.

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This recipe was adapted from Roasted Brussels sprouts and Prosciutto Skewers from The Sunset Cookbook which is out of print. However, many of their recipes are on their website.

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