Practicing side dishes to bring to Thanksgiving dinner. I dread the day my luck runs out and I have to host. My husbands family is full of fantastic cooks! I decided to try some Brussels Sprouts and Carrots in a Maple Syrup Glaze tonight. Delish! Not too sweet or heavy. I think this one is a keeper. Heres what I did... 4 large carrots, sliced 1 med brussels sprout stalk 1-2 tablespoons bacon fat 1 tablespoon olive oil 2-3 tablespoons real maple syrup 2 garlic cloves, crushed salt and pepper to taste 1/2 lemon Skin and chop carrots. Remove brussels sprouts from stalk. I like the sprouts on the stalk because I think they taste fresh and crisp (plus the stalk is just so cool!) Chop of ends of sprouts and halve. Heat oils in sauté pan. (Yes, I made bacon the other morning and reserved the fat cause its just too good to throw away! I would think that using just olive oil would be fine. The bacon fat gives it a smokier flavor) Sauté veggies on med high heat for 2-3 minutes til slightly brown. Then add garlic and maple syrup, salt and pepper to taste. Sauté on medium heat for one minute max just to get it coated. Spread on baking sheet/jelly roll pan and bake at 375 for about 25 minutes until desired crispness. Give a quick stir half way through. Before serving, squeeze half lemon over and toss. I may add some dried cranberries or pomegranate seeds in the last few minutes of roasting if I make this for Thanksgiving. I think it will brighten up the taste and look even more. We had this with Smashed Golden Potatoes and Rotisserie Chicken tonight. Merlot to drink.
Posted on: Fri, 21 Nov 2014 04:19:55 +0000
Trending Topics
Recently Viewed Topics
© 2015