I love this time of the year. 🙂 The maple sap is flowing and the sugar shacks are open!! We recently purchased a jug of local maple syrup from Lindsay’s Maple Syrup in Pakenham, Ontario. I used their syrup to create a sweet and tangy glaze for these often overlooked vegetables.
This recipe comes from Brendan Brazier’s book, “Whole Foods to Thrive”. Brazier suggests tossing in some roasted and peeled chestnuts to create an ideal holiday dish. The holidays have long come and gone, but I decided to add the chestnuts anyways. Maple syrup and chestnuts together? How can you not love that combination?! You can certainly leave them out, though.
MAPLE GLAZED BRUSSELS SPROUTS (with chestnuts)
- 1/4 cup onions, chopped
- 2 tablespoons coconut oil
- 4 cups Brussels sprouts
- 1 cup chestnuts, roasted and peeled
- 1 tablespoons fresh thyme
- 1/4 teaspoon sea salt and freshly ground pepper, to taste
- 1 1/2 tablespoons maple syrup
- 1 teaspoon gluten-free Dijon mustard
- 1 tablespoon apple cider vinegar
Preheat oven to 350 degrees Fahrenheit.
In a large roasting pan, saute the chopped onions in coconut oil over medium heat. Once onions are soft, add the Brussels sprouts, chestnuts (if desired), thyme, salt and pepper and stir well. Transfer the roasting pan to the oven and roast for about 15-20 minutes.
In a small bowl, mix the maple syrup, mustard and apple cider vinegar. Remove pan from the oven and pour mix over Brussels sprouts. Return the pan to the oven and continue to roast until the sprouts are tender (10 minutes, or more).
Transfer to a serving dish and enjoy!