Brussel Sprouts Mapled Candy* Gluten Free

• 2 lbs. or 100 med Brussel Sprouts
• 2 lg. onions diced 1/4 inch
• 3/4 cup olive oil
• 1 Tbl. Maldon sea salt
• 1 Tbl. of garlic powder
• Dash cayenne pepper
• 1/4 tsp. of black pepper
• 1/2 c sherry or vermouth
• 3/4 c maple syrup

1. 1. Clean Brussel sprouts, cut of hard stem, cut in 1/2 rinse, dry completely.
2. 2. Season Brussel sprouts by adding 1/3 c olive oil, 1/4 tsp. garlic powder. Dash cayenne pepper, 1/8 tsp. black pepper .
3. 3. Roast in oven at 400 for 30 minutes.
4. Meanwhile, as Brussel sprouts are cooking in oven Caramelized Onions:
5. Add remainder 1/3 c olive oil in saute pan adds onion and salt until browned well approx. 30 minutes. Add sweet vermouth after caramelized. Cook 2 more minutes on stove. Pour onions over Brussels sprouts and put back in oven. Cook for 20 minutes longer then add maple syrup. an hour pour 1/2 c of maple syrup. Let cook 5 more minutes with syrup then ready to serve. Season with salt if needed. .
6. Day ahead preparation solution:
7. Roast Brussels sprouts and caramelize the onions day before dinner. Follow recipe above except combing onions and Brussel sprouts until day you are ready to serve.
8. 1 hour before dinner combine onions and Brussel sprouts already prepared. Bake for 20 minutes at 400 degrees then finish off by adding maple syrup.

brussel sprouts, onions, olive oil, tbl, tbl, cayenne pepper, ubc, sherry, maple syrup

Taken from www.epicurious.com/recipes/member/views/brussel-sprouts-mapled-candy-gluten-free-52967011 (may not work)