Boffo Brussels sprouts

16807597_1281146495289017_5881305221740194833_nSomething I never expected to hear: Stoic the Vast saying, “Wow (!), I can’t believe how much I like these.” Nothing new for me — I’ve loved Brussels sprouts since before I can remember, but Stoic…

These sprouts from the March issue of Our State — Celebrating North Carolina magazine, though, are something else. The recipe was packaged with molasses-glazed salmon as a “flavorful dish for an easy weeknight supper.” Too many steps for me to consider it as something simple to do after work, and the salmon wasn’t that great. But these sprouts…They have color, flavor, texture, and they’re good for you.

When the nutrition experts say to go for a plant-based diet or recommend that you fill more than half your plate with vegetables, this is the kind of tasty, filling dish you’ll want to enjoy.

Roasted Brussels sprouts

2 tablespoons molasses

2 tablespoons apple juice

1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1/2 teaspoon salt

Pepper, to taste

1 large tart apple, peeled, cored and cut into cubes

Heat oven to 400°. Whisk together molasses and apple juice; set aside.

In mixing bowl, toss sprouts with olive oil and season with salt and pepper. Spread on parchment-lined baking sheet. Roast for 15 minutes, tossing once during baking.

Remove sprouts from oven, then toss them in molasses mixture and add apples. Spread sprouts and apples back on baking sheet and return to oven for 10 minutes or until tender. Check seasoning; add salt and pepper if necessary. Serve hot or at room temperature. Makes 4 servings

 

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