Always exciting to welcome a new contributor to VBU! Ty is the author of cameraphonevegan. She is celebrating 3 years of veganism this January. She started cameraphonevegan.com during her brief time in Brooklyn, shortly after making the switch, and has loved getting to know so many wonderful people through vegan social networking. She recently moved to Seattle from South Florida, and is having a great time trying out all the new local cuisine. She loves her sphynx kittens, most things retro, spooky, or purple, and reading, rollerskating, and beer. Follow Ty’s blog on: Facebook, Twitter, tumblr, Instagram, and Google+. Please welcome Ty!
Now, I’ve made roasted brussel sprouts before, but I recently had some at Mohawk Bend in L.A. that left me wanting to experiment. They do theirs with maple syrup, apples, and almonds, but I decided to try apples and onions in a maple dijon glaze here. The dijon is pretty subtle, but not integral to the dish, so I’d say it’s safe to leave it out if you’re not into mustard.
Maple Glazed Brussel Sprouts with Apples and Onions
2 lbs of brussel sprouts, ends trimmed, loose leaves removed, and cut in halves
olive oil
salt & pepper
1 large apple, chopped small
~1/2 large onion, chopped
3 tbsp. real maple syrup
1 scant tbsp. dijon mustard
1.5 tbsp. apple cider vinegar
Directions:
1. Pre-heat oven to 450*F. Mist a large oven proof baking dish (preferably something heavy, like cast-iron) with olive oil and add prepared brussel sprouts. Mist with a little more olive oil and toss with a bit of fresh ground salt & pepper. Bake for 30 minutes, stirring halfway, or every 10 minutes.
2. Mist a large skillet with olive oil, and heat to low-medium. Cook apples and onions until the onions are translucent, about 7-10 minutes.
3. Whisk together maple syrup, dijon mustard, apple cider vinegar and a little bit of salt & pepper.
4. Pull brussel sprouts out of the oven, and reduce heat to 375*F. Carefully mix in apples and onions, and drizzle with glaze. Return dish to oven to bake for and additional 10 minutes. Broil on high for 3-5 minutes until there are brussel leaves that look charred and crispy.
Unfortunately, the prep was not all smooth sailing…
I’m still getting to know my Seattle kitchen appliances, and it appears that I overloaded the garbage disposal with brussel sprout ends. Fortunately, Thomas came to my rescue…
In no time he had found the offending clogged pipe and cleared the problem. It was mostly brussel sprouts and some onion skins. Oops!
Here are the trouble makers all pretty and ready to head into the oven.
And here they are all nicely roasted and glazed!
Reheating was pretty much the same as the last part… 10 minutes at 375*F, and 5 minutes under the broiler on high to crisp them back up! Enjoy!!
