Post by Loupy on Nov 30, 2016 22:07:56 GMT -7
Cider Glazed Roasted Brussels Sprouts
From: Nava Atlas @ ohmyveggies.com/
In this delectable dish, the Brussels sprouts are coated with a sweet apple cider glaze, with a hint of maple syrup and mustard. The optional pomegranate gives the dish a pop of color that’s really festive. This recipe makes a company-sized helping as a side dish. For everyday meals, it’s easy to cut the amount of all the ingredients in half.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Serves: 8-10
Ingredients
2 pounds Brussels sprouts
2 tablespoons olive oil
2 teaspoons cornstarch (or arrowroot)
1 cup fresh apple cider
2 tablespoons maple syrup
1 teaspoon yellow mustard
Salt and freshly ground pepper to taste
Seeds from 1/4 to 1/2 pomegranate, optional
Instructions
Preheat the oven to 400º F.
Trim the ends from the Brussels sprouts.
Cut larger ones in half; leave small ones whole.
Remove and discard any discolored leaves.
Line a roasting pan with baking parchment.
Arrange the Brussels sprouts in a single layer and drizzle the olive oil evenly over them.
Place the roasting pan in the oven.
Start the glaze at once.
Dissolve the cornstarch in a little of the cider.
Heat the cider in a small saucepan. When it comes to a gentle simmer, whisk in the dissolved cornstarch and cook just until thickened.
Remove from the heat and whisk in the maple syrup and mustard.
Remove the roasting pan from the oven and pour the glaze over the Brussels sprouts, stirring continually — the nooks and crevices will absorb more than you’d expect!
Return the sprouts to the oven and continue to roast for 15 to 20 minutes longer, or until touched with brown spots here and there.
Season with salt and pepper while still in the pan, then transfer to a serving dish.
If using pomegranate seeds for garnish, scatter over the top.
Serve at once, or cover and keep warm until needed.
Notes
Variations: These are great with no garnish at all, but if you’d like to use something in place of the pomegranate seeds, consider pepitas (shelled roasted pumpkin seeds), toasted slivered almonds, or golden raisins.
From: Nava Atlas @ ohmyveggies.com/
In this delectable dish, the Brussels sprouts are coated with a sweet apple cider glaze, with a hint of maple syrup and mustard. The optional pomegranate gives the dish a pop of color that’s really festive. This recipe makes a company-sized helping as a side dish. For everyday meals, it’s easy to cut the amount of all the ingredients in half.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Serves: 8-10
Ingredients
2 pounds Brussels sprouts
2 tablespoons olive oil
2 teaspoons cornstarch (or arrowroot)
1 cup fresh apple cider
2 tablespoons maple syrup
1 teaspoon yellow mustard
Salt and freshly ground pepper to taste
Seeds from 1/4 to 1/2 pomegranate, optional
Instructions
Preheat the oven to 400º F.
Trim the ends from the Brussels sprouts.
Cut larger ones in half; leave small ones whole.
Remove and discard any discolored leaves.
Line a roasting pan with baking parchment.
Arrange the Brussels sprouts in a single layer and drizzle the olive oil evenly over them.
Place the roasting pan in the oven.
Start the glaze at once.
Dissolve the cornstarch in a little of the cider.
Heat the cider in a small saucepan. When it comes to a gentle simmer, whisk in the dissolved cornstarch and cook just until thickened.
Remove from the heat and whisk in the maple syrup and mustard.
Remove the roasting pan from the oven and pour the glaze over the Brussels sprouts, stirring continually — the nooks and crevices will absorb more than you’d expect!
Return the sprouts to the oven and continue to roast for 15 to 20 minutes longer, or until touched with brown spots here and there.
Season with salt and pepper while still in the pan, then transfer to a serving dish.
If using pomegranate seeds for garnish, scatter over the top.
Serve at once, or cover and keep warm until needed.
Notes
Variations: These are great with no garnish at all, but if you’d like to use something in place of the pomegranate seeds, consider pepitas (shelled roasted pumpkin seeds), toasted slivered almonds, or golden raisins.
