Roasted Brussels Sprouts with Mustard and Maple Glaze is the perfect vegetarian side dish to serve during the Holidays!

Did you know that an 80g serving of sprouts contains four times more vitamin C than an orange?

This recipe is proof that eating healthy doesn’t have to be a bore! Oh, and did I mention this recipe is vegetarian and gluten free? At the moment, I’m ALL ABOUT this seasonal side! Brussels sprouts are in season here in California and I like to buy them still attached to the stalk, while I can.

These mini cabbages are on my radar because they are so freakin’ versatile!  This recipe features roasted brussels sprouts but they are excellent raw in salads, sautéed, grilled and steamed.

The freshest sprouts are green with a white base. If they are slightly yellow or brown it means they’re past their prime.

This dish is single-handedly responsible for my fiancé falling in love with brussels sprouts! They were never his thang and he clearly didn’t light up when they rolled out on his dinner plate. I was SO OVER the usual brussels sprout and pancetta sauté I had gotten a little too used to making. There had to be a better way!

Fresh brussels sprouts from Santa Cruz California. There’s nothing like cutting them fresh from the stalk!

So there I was trying to brainstorm while staring into my fridge in a trancelike state. Then BRAAAAP! It hit me like a ton of delicious food angel bricks! To combine my favorite condiment of all time; spicy Dijon mustard and a sweet Canadian staple; maple syrup. I am oh-so-happy to say it was a success and this meatless side is completely addicting!

This recipe is both vegetarian and gluten free but it’s important to remember not all Dijon mustards and maple syrup brands are gluten free. Annie’s & Organicville are two brands of Dijon mustard that are easily accessible and gluten free. When choosing maple syrup you want to make sure you’re always buying the purest kind. The maple syrup in my kitchen has one ingredient; maple syrup!

Sprinkle roasted brussels sprouts with a small handful of toasted pistachios or hazelnuts before serving. Garnish with a sprig of rosemary.

This is a great option to have on your dinner table during the Holidays for a variety of reasons. It’s simple to prepare, has few ingredients and lends new flavors to the traditional thanksgiving dishes.

Roasted Brussels Sprouts with Mustard and Maple Glaze are a welcomed lighter option in contrast to stuffings, creamy mashed potatoes and gravy (all of which I live for) but I’m trying to find a healthier balance this year. I’m loading up on healthy vegetable sides and just a couple of my favorite indulgences.

I hope you love this recipe as much as we do in my house! xo

Disclaimer: I have no affiliation with Annie’s Organics and Organicsville. This is not a sponsored post. I just simply like their products!

Roasted Brussels Sprouts with Mustard and Maple Glaze

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Peony

Recipe type: Side Dish

Serves: 4-6

Ingredients

• 1 lb brussels sprouts, halved
• 2 tbsp olive oil
• salt + pepper
• 2 tbsp dijon mustard
• 1 tbsp red wine vinegar
• 1 tbsp pure maple syrup
• ¼ cup toasted pistachios or hazelnuts
• sprig of rosemary for garnish (optional)

Instructions

1. Preheat oven to 400F and line a baking sheet with tin foil.
2. Wash, trim and halve sprouts. Make sure loose leaves set aside as they will burn quickly in the oven.
3. Drizzle sprouts with olive oil and sprinkle with salt and pepper, toss to coat
4. Bake for 35-40 minutes, tossing sprouts half-way through the cooking process. You want sprouts to be crispy on the outside and tender on the inside.
5. While sprouts are roasting, lets make the mustard and maple glaze. Combine Dijon mustard + maple syrup + red wine vinegar and mix together using a whisk.
6. Remove roasted sprouts from the oven and sprinkle with kosher salt. Toss with mustard and maple glaze then pour into a serving dish.
7. Sprinkle toasted pistachios or hazelnuts overtop of the roasted sprouts and garnish with a sprig of fresh rosemary.

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The post Roasted Brussels Sprouts with Mustard and Maple Glaze appeared first on The Peony Life.

A delightfully different risotto! Enjoy Roasted Beet Risotto with Asiago & Thyme for a special night in.

Well this Roasted Beet Risotto with Asiago & Thyme makes me blush. I’ve always loved a classic well made risotto but the addition of peppery roasted beets elevates this dish to the next level. This has taken its rightful place as the queen of all fall risottos. Consider upping your risotto game and trying this recipe!

Risotto is often overlooked and dismissed for being a high maintenance dish to make at home and I can understand why people feel that way. It’s not a dish you can make ahead or leave alone on the stove until you’re ready to eat. It requires some love, attention and patience but the process is incredibly simple. I promise!

Roasted beets are great for the detoxification process and helping to purify your blood and your liver. Your body thanks you!

Attention mamas to be! Beets contain B vitamin folate which helps reduce the risk of birth defects.

It’s one of those dishes you make with or for people you’re really comfortable with. I mean the friends and family you don’t feel the need to entertain. This is one of those dishes where you crack open a couple bottles of wine and keep the party in the kitchen while you cook. Totally low-key and casual cooking.

Eating beets and drinking beet juice can help to lower blood pressure and reduce inflammation. I like to sprinkle a liberal amount of black pepper on beets before roasting.

Fresh thyme lends a nice flavor to this dish

Tip! I add whole thyme springs to my risotto. It’s much easier and saves me a few minutes. Just don’t forget to remove the stems before serving!

I’ll admit I’ve been that girl who decided to make a risotto when having an old friend and his new girlfriend over for dinner. Long story short; it wasn’t the smartest idea I’ve ever had. I ended up being in the kitchen for a solid 40 minutes and didn’t really get enough of an opportunity to get to know her. She probably felt slightly awkward and I can’t blame her. That was one of my more recent hostessing fails but it is what it is. Lesson learned! Risotto is reserved for a very small group of my nearest and dearest. If I invite you over and I’m making risotto, you know how special you are to me!

Fall roasted beet goodness!!

This dish really comes together when you stir in the roasted beets, butter and asiago cheese. A totally decadent, hearty, warm and rich dish!

Sprinkle with fresh thyme and shaved asiago. Serve immediately while hot!

Roasted Beet Risotto with Asiago & Thyme

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: Peony

Recipe type: Main

Cuisine: Italian

Serves: 4

Ingredients

• 3 medium beets, red or golden
• 5 cups vegetable broth
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1¼ cup arborio rice
• ½ cup of a dry white wine you like to drink
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 sprigs fresh thyme
• ½ cup finely grated asiago cheese
• 3 tbsp unsalted butter
• salt + pepper to taste
• garnish with a sprinkle of fresh thyme

Instructions

1. Preheat oven to 400 degrees. Wash beets, trim the stems, and peel skin using a vegetable peeler. Cut beet into 1½ inch pieces. You can use disposable gloves if you're worried about staining your fingers. Bake beets in the oven for 35-40 minutes, tossing once with spatula halfway through.
2. In a small pot bring vegetable broth to a low simmer, covered.
3. In a large and heavy saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 7 minutes.
4. Add rice + 3 sprigs thyme; stir to coat. You want rice to look glazed and almost translucent. Stir in wine; cook until reduced by half, about 3 minutes.
5. Add ½ cup broth; simmer, stirring, until almost all the liquid is absorbed. Repeat this process by adding vegetable stock ½ cup at a time and stirring until liquid is almost absorbed before adding more. You want the spoon to be able to move across the pan smoothly without having rice sticking to the bottom. This will take about 25 minutes.
6. Stir in beets, butter, and Parmesan; season with salt and pepper.
7. Sprinkle with fresh thyme and shaved asiago. Serve immediately.

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The post Roasted Beet Risotto with Asiago & Thyme appeared first on The Peony Life.

Try using different kinds of peaches for variety. I used both a tart & sweet peaches and loved contrast in taste!

Wow your guests and skip the stress! 5 ingredients: Peaches, Prosciutto, Fresh Mozzarella, Mint and Balsamic Glaze.

This handful of accessible ingredients and simple preparation make this a great option for a thanksgiving appetizer. Did I mention these bad boys can be made ahead? Take the stress out of the holidays this year by choosing make ahead recipes.

This year I’m stepping out of my traditional realm of recipes and reinventing my holiday repertoire. Time to switch things up!  Change is good!

Local Californian peaches at San Francisco’s Ferry Building Farmers Market. They have half a dozen different varieties and you can sample before buying. YES PLEASE!

This recipe was inspired by Prosciutto Wrapped Dates With Goat Cheese, Mascarpone & Basil and my abundance of peaches from the farmers market. I opted to swap the dates for peaches, goat & mascarpone for mozzarella and basil for mint. The salty prosciutto is the only constant in this recipe and its flavor is delightful next to the other ingredients.

Before wrapping the peach don’t forget to slice your pieces of prosciutto in half. Otherwise, the prosciutto will overpower the other flavors and throw the dish off balance.

I chose to use two different kinds of peaches, one sweet and one tart. I really enjoyed the contrast in flavors but definitely had a favorite. I preferred the larger, tart peaches because they were easier to assemble then the smaller, sweeter peaches. The peaches gained sweetness as they cooked on the grill so the sweet peaches were super sweet! Taste is personal preference but the larger, brighter peaches, made for a much prettier finished product.

Drizzle it with your favorite balsamic glaze. Feel free to experiment with flavors of balsamic glaze. I use my favorite aged strawberry balsamic I picked up on a road trip in the Santa Ynez Valley.

I served these to friends who came over to play cards against humanity and ultimately be my guinea pigs! I tried out a few new recipes, two will be featured on the blog this week! This dish was especially well received by my friends. There were no Grilled Peaches with Prosciutto left by the end of the night. Always a good sign!

Grilled Peaches with Prosciutto

 

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This sweet & salty combination is sure to be a crowd pleaser at your next cocktail party or girls night. You can also enjoy this as a light weeknight dinner or afternoon snack. They're super simple to produce and have only five ingredients!

Author: Peony

Recipe type: Appetizer

Serves: 12 pieces

Ingredients

• 3 peaches, quartered. I prefer a more tart peach because they will sweeten on the grill.
• 12 large pieces of mint, washed and dried. If you only have small mint leaves, no biggy! Just double up and use 2 per peach wedge.
• 12 piece of fresh mozzarella, cut into equal sizes.
• 6 pieces of prosciutto, cut in half lengthwise.
• balsamic glaze to drizzle

Instructions

1. Turn grill on and switch to high heat. When hot, place quartered peaches on the grill. Grill for approximately 8-10 minutes turning once halfway through. Cooking time will vary depending on grill, size of peach etc. so make you to check after a few minutes. You definitely want the nice grill marks on the side so once you have those, flip to the other side.
2. Cut pieces of prosciutto in half lengthwise. Six pieces, halved lengthwise, will give you twelve pieces needed for this recipe.
3. Take one grilled peach and place a piece of mozzarella and mint leaf on top. Slowly start wrapping the piece of prosciutto around the 3 ingredients, making sure it's not loose. Fasten in place with a toothpick.
4. Arrange on a plate or serving tray and drizzle with balsamic glaze.

Notes

This recipe yields 1 dozen so keep that in mind if you're cooking for a larger group.
This recipe can be made the day before and placed in a airtight container until you're ready to serve.

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The post Grilled Peaches with Prosciutto appeared first on The Peony Life.

Family Favorite!

These sweet bombs of deliciousness aren’t just jam packed with potassium & fiber, they’re an excellent source of antioxidants and vitamin A. Dates are mainly produced in the Middle East and Northern Africa and are a staple in both cuisines. They can be used as a accompanying ingredient or as the main event.

I first made these as an appetizer for Canadian Thanksgiving. I had family visiting from Canada and it was my first year hosting. My family appreciates great food, so I felt a bit of pressure to deliver a deliciously different meal, and not screw it up!

These were pretty simple to produce and the results spoke for themselves. I walked into the living room to see my fiancé and uncle with an empty tray in front of them, looking guilty, heads hung in their glasses of pinot noir. I call that a huge success! I was lucky to taste one before they were all gobbled up! As my Nanny T would say, “They went like hot cakes”.

The p-e-r-f-e-c-t make ahead appetizer

Lets be honest here; dates can be a little intimidating. It’s always a bit of battle to try and keep the shape of the date intact and not rip or tear them. I decided to buy a pair of kitchen tweezers to help simplify the task and I’m so glad I did. They’re inexpensive to buy and are quite useful if you like to experiment in the kitchen.

To remove the pit, simply cut across the top until you can see the very top of the pit, then remove the pit using the tweezers; leaving the date intact. It’s that simple!

Make sure you sneak one before serving. These will go like hot cakes! Trust me!

xx

Close Up Glamour Shot

Prosciutto Wrapped Dates With Goat Cheese, Mascarpone & Basil

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Giada De Laurentiis

Recipe type: Appetizer

Serves: 4-6

Ingredients

• ¼ (2oz) cup goat cheese, room temperature
• ¼ cup (2 oz) mascarpone cheese, room temperature
• ¼ cup basil, finely chopped
• 16 (12 oz) medjool dates, pitted
• 8 thin slices prosciutto, halved lengthwise
• kosher salt & fresh ground black pepper to taste

Instructions

1. In small bowl mix goat cheese, mascarpone & basil.
2. Season with salt & pepper, to taste
3. Gently pull the dates apart and stuff with ½ tsp of cheese & basil mixture.
4. Close dates around the filling.
5. Wrap a piece of prosciutto around the date and secure with a toothpick.
6. Arrange in the upright position and keep cool in the fridge until serving!

Notes

I use an herbed goat cheese and a tad more goat cheese than mascarpone. Enjoy!

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The post Prosciutto Wrapped Dates With Goat Cheese, Mascarpone & Basil appeared first on The Peony Life.