Maple-Soy Glazed Brussels Sprouts with Fusilli
Celebrate fall harvest with this hearty warm salad. It also makes a wonderful veggie and grain side dish to serve with roast turkey, beef or ham.
Tips | For preparation ease, the vegetables can be roasted ahead and tossed with warm pasta and dressing just before serving. |
Add sliced cooked chicken, flaked tuna or crumbled sausage for an even more robust entrée. |

Cooking Steps
Step 1 
Whisk syrup with soy sauce, canola oil, balsamic vinegar, sesame oil and garlic. Toss sprouts,and carrot with 2tbsp (30 mL) maplemixture. Spread out on a parchment paper-lined, rimmed baking sheet. Roast, stirring occasionally, for 25 minutes or until browned and tender.

Step 2 
Whisk syrup with soy sauce, canola oil, balsamic vinegar, sesame oil and garlic. Toss sprouts,and carrot with 2tbsp (30 mL) maplemixture. Spread out on a parchment paper-lined, rimmed baking sheet. Roast, stirring occasionally, for 25 minutes or until browned and tender.
