Preheat oven to 425. Line a large baking sheet
with parchment paper.
In a medium bowl, mix brussels sprouts with 1
Tbsp olive oil, maple syrup, and balsamic
vinegar. Toss to coat well. Spread on prepared
baking sheet in single layer. Bake 20 to 23
Heat a small skillet over medium high heat. Add
remaining tbsp olive oil. Pour the copped onions
into skillet and cook till translucent, about 1
to 2 minutes. Add corn, ham, and salt. Stir
and cook for 3 to 4 minutes.
In serving bowl, mix roasted brussels sprouts
with corn and ham. Serve as side dish.
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