Sage Maple Glazed Brussels Sprouts

Plant-Based

Brussels Sprouts are a staple in most family’s Thanksgiving feast.  As a child I turned up my nose at them at the table only to seem ‘cool’ to my two older brothers.  They would grumble about the ‘no-thank-you’ portion that my mom insisted that they haveSecretly I’ve always had a love for these nutrient dense little gems and would sneak into the fridge the next day and eat them cold by the handful.  Now that I’m making my own Thanksgiving dinner I’ve decided to include these in the menu.  I’ve created this recipe for more mature taste-buds. A hint of white wine (optional) brightens up the earthly notes from the sage and the deep rich sweetness from the maple.  Ginger adds a spicy twist.  These will be an excellent salad topping the day after thanksgiving.

Sage Maple Glazed Brussels Sprouts
Ingredients
  1. 1 1/2 cups Brussels Sprouts
  2. 1 cup white wine or vegetable broth (low sodium the sodium will affect the flavour)
  3. 5 fresh sage leaves thinly sliced or 1 tsp dried sage
  4. 1 TBS maple syrup
  5. 1 tsp fresh ginger grated
Instructions
  1. Preheat oven to 375 or 350 convection
  2. Wash and chop bottoms of Brussels Sprouts. Peel off tough outer layer. Arrange in a ceramic/glass/clay dish
  3. In a small sauce pan simmer wine/broth with sage, maple syrup and ginger for 3 min or until it reduces down to 2/3 cup.
  4. Pour over Brussels Sprouts and put lid on.
  5. Bake in oven for 30-40 min. Check at 20 min. Sprouts should be tender but not mushy.
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