Saturday, November 16, 2013

Brussels Sprouts for Dinner

From the backyard garden this week before the first frost--last of the Tomatoes,
first of the Brussels Sprouts.
We enjoy our sprouts steamed, baked and broiled.  Today we tried this recipe for MAPLE-GLAZED BRUSSELS SPROUTS adapted from Chef AJ in UNPROCESSED:

1 1/2 lbs Brussels sprouts
1/4 cup finely minced onions
1/4 cup maple syrup
1 Tbls Dijon mustard
1 Tbls tamari
1 Tbls cornstarch
Place trimmed & halved sprouts in small amount of boiling water for 2 minutes. Drain, rinse with cold water. Saute onion in a little water 2-3 minutes.Add boiled sprouts for 4 more minutes.
Whisk together maple syrup, Dijon mustard, tamari, and cornstarch in small bowl.
Pour maple syrup mixture over Brussels sprouts and cook for 2 minutes until sauce thickens.

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