I’m starting to believe I was blessed to not be introduced to brussels sprouts until I was an adult. It seems that children don’t always like brussels sprouts. But when I tried them, I fell in love with them on first bite! I think they taste good raw, but roasted, they are absolutely amazing. Recipes like this remind me that Thanksgiving isn’t that far away. And being vegetarian, I get to delve into a whole new world of Thanksgiving dishes. Needless to say, I’m pretty excited.
The Best Roasted Brussels Sprouts
This recipe came from a desire to know what was so magical about roasted brussels sprouts. Anyone you ask about them immediately refers you to that method of preparing these adorable vegetables. I’m definitely drawn to new experiences, so when I realized that I could fall in love with kale so easily, I knew this was next on the list. Brussels sprouts seem like a double agent, like most vegetables. They are so crunchy and hard raw, but once roasted, hidden flavours and textures seem to come out. To say I liked this dish would be an understatement. But then again, you know I would never share something I don’t love. The maple syrup seemed to almost candy the brussels sprouts.. The contrast of soft and slightly crunchy caramelised textures was very welcome, especially alongside the apples and onions.
Caramelized Brussels Sprouts, Apples, and Onions
Speaking of apples and onions. When I began to prepare this, I realised I didn’t want to just give you a brussels sprouts recipe, but to add some other fruits and vegetables also. These are two that I love caramelised , and couldn’t stop eating. Apples become so tender and soft and packed with flavour, while the onions become sweet and slightly salty. Which is a flavour I would incorporate into every dish of my life if I could! They all worked so well together that as usual, I was so tempted to eat half of it. I ate so much before the shoot that I had to come up with a creative way of shooting what was left! Now that’s vegetable love. I promise you won’t regret trying this, and maybe it’s a bit early for Thanksgiving recipes but this one is definitely going into my arsenal for that day. And again, I’m pretty excited.
