January 29, 2014
Brrrrr another day below freezing!! I am SO ready for spring.
As you may recall, one of my 2014 goals is to cook a new recipe a month. Through the end of January I’ve cooked 4 new recipes: 3/150 from The Runner’s World Cookbook, “150 Ultimate Recipes for Fueling Up and Slimming Down – While Enjoying Every Bite” and 1 recipe from my mom.
Last week I shared the RW’s Butternut Squash Hummus recipe. Today I will share my experience cooking RW’s Maple-Glazed Brussels Sprouts (PS – I had no idea there was an “s” at the end of the word brussels).
Ingredients – Recipe HERE
- 1 bag of frozen brussels sprouts (I used fresh ones)
- 2 tablespoons of maple syrup
- 1 tablespoon olive oil
- 2 teaspoons grainy mustard
- salt to taste
Preheat the oven to 400° F.
Started off with a bowl of brussels sprouts (thaw if necessary). I cut the stems off the bottom and cut them in half (cutting the stems eliminates some of the bitterness).
Whisked the wet ingredients (maple syrup, olive oil, and mustard) and the salt in another bowl. Poured the mixture over the brussel sprouts – what a pretty glaze.
Put them on a baking sheet or pan and baked for 20 minutes (or until lightly golden).
And the finished (and delicious) product!
- This was an quick and easy recipe (who doesn’t love quick and easy?)
- Little cleanup involved 🙂
- I had all the ingredients in my kitchen.
- I enjoyed the faint sweet and savory combination of the ingredients.
- I would definitely make this side dish again!
Do you have a favorite brussels sprouts recipe?
How are your 2014 goals going so far?
