Veggies Calling

I enjoyed the last Sunday of the season at the St. Paul Farmer’s Market yesterday. It’s always a bit sad to say goodbye to the farmers I see every week. We don’t know each other well, but we share a familiar smile and a quick conversation about the best way to prepare their beautiful produce.

This table full of brussel sprouts were just begging to come home with me. (Well, not the whole table – but aren’t they pretty?)

I confess that I have not always been a brussel sprouts fan (you know, the unique flavor and um…. that whole cabbage effect), but these were so fresh and beautiful I wanted to do them justice. So, I bought a couple of baskets, dove in and came up with a winner in these Brussel Sprouts with Maple Balsamic Glaze. Roasting them with the perfect combination of sweet and vinegar, resulted in a delicious dish that will be a fabulous addition to your Thanksgiving table.

I’d love to hear about the vegetables that call your name too, so feel free to share your ideas and recipes here (It will be nice to know it’s not just me!)

Brussel Sprouts with Maple Balsamic Glaze

This is a fantastic fall side dish, and perfect for your Thanksgiving table. The maple syrup combines beautifully with the balsamic vinegar here for a sweet and savory glaze. If you don't have maple syrup, honey is a good substitute.

Servings people

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

The Brussel Sprouts

1 pounds brussel sprouts
1 tablespoon extra virgin olive oil or vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

The Maple Balsamic Glaze

1/4 cup maple syrup or honey
1/8 cup balsamic vinegar

Instructions

Roast the brussel sprouts

Preheat the oven to 400 degrees
Cut the tough end off the brussel sprouts and cut them in half. Remove any outer leaves that fall off in the process
Place the brussel sprouts in a large bowl. Drizzle with the tablespoon of oil and the 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper. Stir to cover all the brussel sprouts are coated with oil
Spread the brussel sprouts, in a single layer, on a baking sheet and place in the oven to roast for 15 minutes
After 15 minutes, remove the brussel sprouts from the oven and stir to keep them from sticking to the pan
Roast for 10 minutes more and stir again.
Continue to roast the brussel spouts, checking them every 5 minutes, until they are roasted to a beautiful caramel color and smell toasty, but are not burnt. (The time will depend on the size of the brussel sprouts and temperature of your oven)
Place the brussel sprouts back into the large bowl and let cool while you make the maple balsamic glaze

Make the maple balsamic glaze

Place the 1/4 cup maple syrup (or honey) and the 1/8 cup balsamic vinegar in a small pan
Bring the mixture to a boil, reduce the heat and simmer until it has reduced by half, and is a syrupy consistency. About 5 minutes. Let cool for a couple of minutes
Drizzle with the maple balsamic glaze.
Place the brussel sprouts in a serving dish and sprinkle with a pinch of salt. Serve warm or at room temperature. These are a wonderful addition to your Thanksgiving table or with your favorite meat or fish