Maple Caraway Brussels Sprouts

Recipe originally found in Cooking Light magazine 11.17

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Maple Caraway Brussels Sprouts
A warm side dish perfect to go with a roast.
Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat 1 1/2 tsp butter, oil, thyme, and caraway in a skillet. (I used a cast iron). Once butter is melted add brussels sprouts. Cook 6-7 minutes until browned. Remove from pan and set aside. Use the rest of the butter and add garlic and onions. Saute until tender. Add Brussels Sprouts back in and stir in syrup, vinegar, mustard. Salt and pepper to taste.

Roasted Brussel Sprouts and Mushrooms With A Honey Sesame Glaze

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Roasted Brussels Sprouts and Mushrooms with a Honey Sesame Glaze
This is a wonderful vegetarian dish that I served with rice.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Recipe Notes

Preheat oven to 4000

Mix the brussel sprouts, olive oil with salt and pepper.   Place on a pan and cook in oven for about 25 minutes.  Take out when done.

Meanwhile  slice the mushrooms.   Begin to cook on med heat in a pan on stove.   When they begin to get semi limp add the roasted brussel sprouts and continue to cook.

Combine the soy sauce, honey, rice vinegar and sesame oil with the chili garlic sauce.  Mix well.  When the mushrooms and brussel sprouts cooked through add sauce.  Cook for an additional 5 minutes until well coated.  Serve on rice.

 

*On the brussel sprouts I prefer to not cut off the bottom stem and halve but your choice.