At a glance
Roast dry, halved sprouts at 425°F (220°C) until the cut faces are deep golden and the centers yield to a knife. Dress the sprouts just before serving. The optional labeled edible oil goes into one plate’s dressing.
Crispy Brussels Sprouts with Cider-Dijon Glaze
Prep 15 min · Roast 25 min · Total 40 min · Yield 4 side servings
Ingredients & directions
Maple-cider Brussels sprouts and toasted hazelnuts
Ingredients
Sprouts
Cider-Dijon finish
You’ll need a 13 × 18-inch rimmed sheet pan, a small dry skillet, a mixing bowl, a whisk and four small cups or bowls for finishing. If infusing a serving, use a measuring device that matches the units on the label.
Directions
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Dry and halve the sprouts
Set a rack in the middle of the oven and heat to 425°F (220°C). Rinse the sprouts under running water and dry them thoroughly. Trim only the dry ends, pull off damaged leaves and halve the sprouts lengthwise through the stem. Quarter unusually large ones. Toss with the 2 tablespoons plain oil, salt and pepper.
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Roast cut-side down
Spread the sprouts cut-side down on the bare sheet pan with room between them. Roast 22 to 27 minutes without tossing. Check at 20 minutes and pull off any loose leaves that are browning faster. The flat faces should be deep golden and a paring knife should slip into the stem end with little resistance.
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Toast the nuts and whisk the dressing
While the sprouts roast, stir the hazelnuts in the dry skillet over medium heat for 4 to 6 minutes, until fragrant and lightly golden. Tip them onto a plate to stop the cooking. In a bowl whisk the cider vinegar, maple syrup, mustard and garlic until smooth. Divide this mixture among four small cups.
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Dress each plate just before serving
Divide the sprouts and nuts among four plates. For a plain plate, whisk 1 teaspoon (5 mL) plain finishing oil into its cup of dressing. For an infused plate, measure the labeled oil for that serving, then add enough plain oil to bring the total oil to 1 teaspoon. Whisk it into that plate’s dressing and spoon it over. Identify the infused plate before serving.
Storage Refrigerate plain leftovers in a shallow container within 2 hours (1 hour above 90°F/32°C) at 40°F (4°C) or colder. Use within 3 days. Reheat the sprouts on a sheet pan at 400°F (205°C) until they reach 165°F (74°C). Keep the nuts and dressing separate until serving.
Serving with THC Use only a labeled oral product for consenting adults of legal age where permitted. Health Canada suggests choosing 2.5 mg THC or less if you are new to edibles. Effects can take up to 4 hours to fully develop. Avoid taking more during that time. Do not drive or operate machinery after using cannabis. Label infused food, keep it apart from plain food, and lock it away from children and pets.
Kitchen notes
Keep the cut sides crisp
If the sprouts steam
Water on the leaves and a crowded pan work against browning. Pat them dry and leave space around the cut faces. For a double batch, use two pans and rotate them halfway through.
If loose leaves darken first
Lift them out with tongs and add them back just before serving. The thicker stem ends need more time against the hot metal.
Make it without cannabis
Use plain olive oil for all four cups of dressing. For a nut-free version, omit the hazelnuts and save the crisp outer leaves to scatter over the plates.
Use the product label
Estimate THC in a portion
Enter the amount of infused oil you measured for this plate, before topping up with plain oil. Use the same unit for the label amount and the amount used.
The estimate is for what you add to one serving. Product variation and any finish left on the spoon can change the amount consumed.
THC in one portion = label THC (mg) × amount used ÷ label amount.
For example, a hypothetical label of 10 mg THC per 20 mL and a measured 2 mL give 10 × 2 ÷ 20 = 1 mg THC added. Enter the values from your own product.
Serve it plain if you cannot verify the label or measure the amount in the label’s units.