Think you hate Brussels sprouts? You are hardly alone. To be honest, it never really occurred to me to prepare Brussels sprouts. Even my love for broccoli and cauliflower is fairly recent, but Brussels sprouts hadn’t been on my agenda until I tried them at my grandparents-in-law’s house. I was so blown away by how tasty they were that I decided to pick up a bag on my next shopping round – and apparently I’m right on trend as Brussels sprouts were featured in the recent food issue of our local newspaper as retro vegetables having a come-back (along with beetroot and silverbeet).
While my hubby’s nonna uses oodles of garlic and oil to make vegetables tasty, I came up with a different approach, namely a balsamic maple glaze with cranberries and pepitas. The sweet and sour combination of the maple syrup and the balsamic together with tart cranberries and crunchy pepitas offset the cabbage-y flavour of the sprouts which become a scrumptious caramelised melt-in-your-mouth side dish or snack. The fact alone that half a cup of sprouts accounts for one fifth of your daily folate requirements should be reason enough to give these guys a chance – but this recipe will win over even the most ardent sprouts hater.
250 g Brussels sprouts, halved
125 g fresh or frozen cranberries
125 ml balsamic vinegar, divided
2 tsp maple syrup, divided
50 g pepitas (pumpkin seeds)
Preheat oven to 200 °C and line a braking tray with baking paper. Combine half the vinegar and half the syrup in a bowl and toss sprouts and berries to coat. Spread evenly on to the baking tray and roast until the Brussels sprouts start to brown, about ten to 15 minutes. Meanwhile, mix the remaining vinegar and syrup. Carefully take the tray out of the oven, turn the sprouts and berries and sprinkle with the vinegar mixture. Return to the oven and rost for another ten to 15 minutes until sprouts are just tender.