Apple Cider Brussels Sprouts

First, I'd like to get something out of the way. My immediate reaction in response to the mere mention of Brussels sprouts used to be something like this: 

EWWWWWWWWWWWWWWW!!!

Some of you may feel that bolding, underlining, italicizing, and exclamation point...ing is unnecessary. You'd be wrong. I thought that they were gross on principle. I have no idea why that is, as I have little to no experience with them. Blame society. 

Part of greenifying my life involves becoming a vegan, so I decided that for my first dinner, I'd try something that I would likely never force myself to eat other wise. Brussels sprouts. 

Dun, dun, duuuuuuuuuun!

I knew that I would either love them or hate them thanks to a lengthy discussion I had two weeks ago with the twenty seventy year old women in my garden club (story for another time), so I figured that I'd try to find a recipe with some sweetness to it. 

Behold Chef Chloe's Apple Cider Brussels Sprouts

Note: I've edited the original instructions a bit for efficiency and sanity. 

Ingredients:

• - 1 ½ pounds Brussels sprouts
• - 3 to 4 tablespoons olive oil
• - ¾ teaspoon sea salt
• - ¼ teaspoon black pepper
• - ½ cup apple juice or cider
• - 1 tablespoon maple syrup
• - ground cinnamon

Instructions: 

Preheat oven to 375.

Remove any yellow or brown leaves from sprouts, cut off stems, and cut in halves or quarters (depending on size, I recommend halves for small, quarters for large). In a bowl, toss Brussels sprouts with enough olive oil to coat, add salt and pepper, and pour onto a shallow, rimmed baking sheet.

Roast sprouts for about 30 - 40 minutes, depending on the size. Check every 10 minutes, turning frequently with a spatula to ensure even roasting, until sprouts are fork tender.

DURING THE LAST TEN MINUTES*, in a small saucepan, cook and stir apple juice and maple syrup over medium heat until it comes to a simmer. Let simmer, uncovered, for 10 to 15 minutes, or until it reduces to a syrup-like consistency.

Drizzle the roasted Brussels sprouts with apple cider syrup and lightly dust with cinnamon.

My new reaction to Brussels sprouts:

OM NOM NOM NOM NOM NOM NOM!!!

*The timing is important here. If you don't pour this mixture directly onto your Brussels sprouts as soon as they are finished, it will harden and you will hate your life. I learned this the hard way.