It’s the last day of November! And it’s Friday! And two of my best friends are coming to town this weekend! …Lots of reasons to use excessive exclamation points!!
This dish also deserves some extra exclamation points, because I have been making it in many, many forms all month long. It’s seriously such an easy side to whip up and it’s perfectly sweet, but earthy. I die.
I have to admit, my veggies definitely look a little sad due to the produce for ants I received in my CSA right before Thanksgiving. I mean, seriously, I know Brussels Sprouts are supposed to be better when they are smaller, but these were smaller than my pinky finger. Derek Zoolander would not be pleased, that’s for sure.
If you can get passed my poor looking baby veg, and imagine your bountiful beautiful produce drizzled with this maple and brown sugar sauce (…glaze…syrup…whatever it is…) I promise you’ll be a very happy camper.
Go for all Brussels Sprouts like the original recipe calls for, use all carrots, take a page from my book and mix your Brussels Sprouts with root vegetables like turnips and carrots, or get crazy with your own veggie combo. It’s all good!
I also decided to top my plate with a sunny side up egg. That was good too. Really, really good!
Enjoy your weekend and the first of December! Is it cheating if I remind you to say rabbit, rabbit tomorrow morning (does anyone else know what I’m talking about…)?
Adapted from Food & Wine
Ingredients
- 2 tablespoons olive oil
- 3 cups mixed vegetables, chopped (I used 1 cup baby brussels sprouts, 1 cup chopped carrots, and 1 cup chopped turnip)
- 2 tablespoons butter
- 2 tablespoons light brown sugar
- 1/4 cup real maple syrup
- 1 1/2 tablespoons cider vinegar
Instructions
- Heat oil in a large saute pan. Add the sturdier vegetables (like carrots and turnips) first. Cook over medium-high heat approximately 5 minutes, add Brussels sprouts, and another 3 minutes, until all vegetables are nicely browned.
- Add butter and brown sugar and cook over medium heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in the cider vinegar. Serve immediately.
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