Brussels Sprouts in Maple Syrup Vinaigrette

This story and recipe come from My Mama. She loves the little green buggers. I, on the other hand, do not…

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As a child, I loved eating vegetables. They were plentiful and always available. My grandfather’s wholesale business was selling fruits and vegetables. All family members were treated to big baskets of produce every week.

The only vegetables I remember not liking were lima beans and kidney beans—and then, at some point, Brussels sprouts were introduced into my diet. I must have been 4 or 5 years old and I was reluctant to try them. But then my mother said they were really just “baby cabbages.” It was a brilliant marketing maneuver on her part, because she knew I loved cabbage. And what child can resist “baby” or “miniature” anything??

Getting my kids to eat Brussels sprouts was a struggle. Would it surprise you to know my daughter would not and will not eat them—even today? I could barely get her to put one on her plate (where it sat uneaten) let alone in her mouth, when she was a child. So, it was a HUGE surprise earlier this month when she tasted Brussels Sprouts in Maple Syrup Vinaigrette and proclaimed them “tolerable.” In Emily Speak, that translates to delicious.

If you are like Emily and find Brussels sprouts just tolerable (or intolerable) try the maple syrup vinaigrette on another cooked vegetable (I am thinking it would be wonderful on roasted beets!) or in a salad with nuts and apples. It is simply divine.


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Brussels Sprouts in Maple Syrup Vinaigrette

Brussels Sprouts in Maple Syrup Vinaigrette from The Sable and Rosenfeld Cookbook: Our Favorite Recipes; by Myra Sable and Colleen Mathieu.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1 lb Brussels sprouts
  • 3 tbs balsamic vinegar
  • 1/2 cup olive oil
  • 2 tbs maple syrup
  • 1 tbs lemon juice
  • 1 tsp dry mustard
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper

Instructions

  1. In a large pot of salted boiling water, cook Brussels sprouts about 10 minutes until tender.
  2. Drain well.
  3. Place in a bowl and immediately toss with balsamic vinegar.
  4. In a small bowl whisk together oil, maple syrup, lemon juice, mustard, basil, salt and pepper.
  5. Pour over Brussels sprouts and serve immediately (or at room temperature).

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

2 comments / Add your comment below

  1. There is an amazing recipe for garlic-broth braised brussels sprouts in Bryant Terry’s book, Vegan Soul Kitchen, if you can get your hands on that book. Changed my whole view of the sprouts.

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