Hey hey friends!
Happy Wednesday! How are you this morning? This week has been a busy one so far but I’m looking forward to coming home straight after work tonight, making an awesome dinner, and relaxing with the stack of magazines that has been growing since the beginning of this month. Oh, and a little self manicure action while I’m at it. These nails need hellllllp.
I know all of my US blog buddies and readers are probably gearing up for Thanksgiving tomorrow, and may even be starting the holiday early. This week, my featured recipe is one that I absolutely insist on making for all Thanksgiving meals because I love it so much. You may remember back in October when I professed my love (for the ten squillionth time) for Brussels sprouts, and I’m bringin’ em back… again.
The process for making these is dead simple: Whisk together some olive oil, dark balsamic vinegar and maple syrup, then pour it all over your Brussels sprouts and toss them in a big bowl. After they’re nice and saucy, scatter them out on a baking sheet, sprinkle them with a good flaky sea salt and freshly ground black pepper, then roast away for 20-25 minutes.
Oh, and pro tip: Line your baking sheet. Use parchment or foil – whatever you like – and save yourself the job of scrubbing the pan when you’re done. Note however, that if you use foil to line your baking sheet, the sprouts tend to get stuck, and you won’t want to let any of this go to waste! Parchment is my preference but either will work.
Thanksgiving staple for life.
Maple Balsamic Roasted Brussels Sprouts
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients (4 servings)
- 5 cups Brussels sprouts, trimmed and halved
- 1/2 cup thinly sliced red onion or shallots
- 2 tbsp extra virgin olive oil
- 2 tbsp dark balsamic vinegar
- 2 tsp maple syrup
- sea salt and black pepper, to taste
Preheat the oven to 375F and line a baking sheet with parchment paper.
In a large bowl toss the Brussels sprouts and onion in olive oil, maple syrup and balsamic vinegar.
Pour the sprouts onto the lined baking sheet and sprinkle with flaky sea salt and black pepper. Roast for 20 minutes or until crispy.
While we’re talking about Thanksgiving recipes, here’s a quick roundup of my favourite delicious (and clean!) festive sides, soups and salads:
- Cranberry Chutney – you will never eat canned cranberry sauce again
- Velvet Butternut Squash and Apple Soup
- Shredded Brussels Sprout Salad with Toasted Almonds
- Crunchy Pear and Pecan Salad
- Cinnamon Ginger Sweet Potatoes
- Fall Quinoa Salad with Apple Cider Vinaigrette
- Roasted Root Salad with Maple-Orange Balsamic Glaze
Now I want to know…
- For those celebrating: What side dishes will be making appearances at YOUR Thanksgiving feast tomorrow?
- Fill in the blank: Today is going to be awesome because ___________________.