Convert veggie critics on Thanksgiving with this Brussels fledglings and maple syrup recipe
Brussels sprouts with caramelized onions and maple syrup
Serves: 10/Planning time: 12 minutes/All out time: 25 minutes
¾ cup coarsely slashed pecans or walnuts
¼ cup (½ stick) unsalted spread, dissolved
1 to 2 tablespoons maple syrup (adapt to wanted pleasantness)
1 teaspoon salt, separated
2 pounds Brussels sprouts, stained leaves disposed of, stems managed, quartered
1 sack (16 ounces) frozen pearl onions, somewhat defrosted
¼ teaspoon dark pepper
1 tablespoon juice vinegar
Preheat the stove to 350 degrees. Put the nuts on a baking sheet and toast them around 10 minutes or until fragrant and a couple of shades more obscure.
In the mean time, in a little bowl mix together 1 tablespoon of the margarine, the maple syrup and ½ teaspoon salt. Add the maple coating to the hot nuts and throw to cover.
In an enormous nonstick skillet, heat the excess 3 tablespoons margarine over medium-high intensity. Add the Brussels sprouts and sauté them around 5 minutes. Add the onions to the skillet, mix, cover and keep cooking until the onions are marginally brilliant and the Brussels sprouts are fresh delicate, around 5 minutes. Uncover, add the salt, dark pepper and vinegar and sauté, blending around 2 minutes. Add the nuts and any coating in the baking container and sauté, blending, brief more. Serve.
Cook’s note: The nuts can be toasted and coated a day ahead of time. Store them covered at room temperature. The Brussels fledglings can be quartered a day ahead and kept in a plastic pack fixed with paper towels in the cooler.
Adjusted from Connoisseur magazine, November 2003 issue. Tried by Susan Selasky for the Detroit Free Press Test Kitchen, a piece of the USA TODAY Organization.
156 calories (57% from fat), 11 grams fat (3 grams sat. fat), 14 grams sugar, 4 grams protein, 272 mg sodium, 12 mg cholesterol, 47 mg calcium, 4 grams fiber.