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.


Yields 4

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.

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe

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

Directions

  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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http://emilylevenson.com/brussels-sprouts-maple-syrup-vinaigrette/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply This is my favorite brussels sprout recipe. You could do it without the cheese too: http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html
  2. Reply 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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