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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!
- 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)
- Preheat oven to 400F and line a baking sheet with tin foil.
- Wash, trim and halve sprouts. Make sure loose leaves set aside as they will burn quickly in the oven.
- Drizzle sprouts with olive oil and sprinkle with salt and pepper, toss to coat
- 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.
- 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.
- Remove roasted sprouts from the oven and sprinkle with kosher salt. Toss with mustard and maple glaze then pour into a serving dish.
- Sprinkle toasted pistachios or hazelnuts overtop of the roasted sprouts and garnish with a sprig of fresh rosemary.
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Silky caramelized onions, nutty gruyere, red wine and a rich flavorful broth. Mmmm I like that. What more could you want? Get yourself together, you’re drooling. I see you!
Don’t forget to pick up a bottle of red for this recipe!
My love affair with French Onion Soup began after moving to Vancouver in the middle of winter. For those of you not familiar with the Vancouver climate, it’s much different than the rest of Canada. Instead of snow storms and mind numbingly cold temperatures; Vancouver gets a TON of rain and can be gloomy & dark. I really have to credit Vancouver for my deep love of French Onion Soup. It brings back fond memories, with some of my closest friends, in my favorite city in the world. That’s right, I said it. If you haven’t been to this beautiful place, you need to visit.
Nothing shines brighter than Vancouver on a sunny day.
Try to slice your onions as evenly as possible .
French Onion Soup is easily one of my favorite soups but WHY is it so difficult for a girl to find a great French Onion Soup? I have no idea why but this dish often misses the mark when I dine out. Is it because onions take a solid 40 minutes to caramelize? Or because the quality of the beef stock really does matter? Whatever the reason, when I find a french onion soup I love, I will order it every damn time. Religiously.
Cozy up with a bowl of cheesy French Onion Soup!
I’ve heard through the grape-vine the last few days have been pretty rainy and miserable in Vancouver. I posted this recipe thinking of you all and wanted to share my rainy day favorite.
Whip up a batch of this, invite some friends over and have a few laughs over a bowl. While you’re at it, pop a couple bottles of red, because everything’s better with wine!
Bon Appétit! xx
- ½ cup unsalted butter
- 4 large onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs (you can sub for 1.5 tsp of dried thyme)
- Kosher salt and freshly ground black pepper
- 1 cup red wine, about ½ bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts (8 cups) vegetable or beef broth (I use vegetable)
- 1 baguette, sliced
- ½ pound (2 cups) grated Gruyere
- Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 30 minutes.
- Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
- Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
- Now add the broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
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Pistachio Crusted Baked Brie with Honey is the epitome of comfort food.
Pistachio Crusted Baked Brie with Honey is better than you could ever imagine it would be. Have you ever taken a bite of something incredible and you involuntarily do something ridiculous to express how delicious it is? Dramatic hand gestures? A favorite catch phrase? Random inaudible sounds of pure joy? Well get ready, because this is one of those times. You’re welcome.
This recipe is so simple and oh so delicious. 15 minutes start to finish and virtually zero cooking. Pistachio Crusted Baked Brie with Honey is such a versatile dish. I picture serving this up for my girl friends over wine, a tapas style dinner at home or as an afternoon snack on a chilly day.
I’ve been busy studying for my annual re-qualification exam and drills. As flight attendants, we have to do this once a year and it’s always super stressful! Why? Because if you don’t pass, you no longer get to fly the friendly skies. That’s right; your job is on the line. This will be my 5th annual and you would think it gets easier, but it doesn’t.
Quickly pulse shelled pistachios in the food processor. Don’t pulse too much. You want pistachio pieces, not pistachio dust!
I woke up a couple of nights ago shouting my evacuation commands. In my dream, I was evacuating an aircraft with a fire in the cabin and my exit was blocked due to water. Just lovely! My fiancé was terrified but quickly realized what was going on. If you’re close with any flight attendant I’m sure you’re aware; we can go a little crazy when our annual training creeps up.
Anyhoo, the next day I was exhausted from lack of sleep and didn’t have the energy to cook. I wanted something low maintenance, quick and warm for dinner. I opened the cheese drawer (because cheese is always the answer) and found a piece of wild mushroom brie. Boom! That’s where this idea spiraled from.
Make sure to coat all sides of the brie with honey. This will make it easier for the the pistachios to stick to the brie.
It’s better to have an entire wheel of brie because it helps keep the ooey-gooey-goodness inside, but I wanted to use what I already had in the fridge. Remember, lazy and tired? No grocery store tripping for this lady. Just keep in mind, an entire wheel looks prettier and more put together. If you’re entertaining; I would suggest going that route.
Remember not to go overboard with pulsing the pistachios. A quick pulse is all you need. You still want the texture of the pistachios. Pistachio dust is not what you’re going for with this recipe.
I served this with fresh bread, prosciutto, apple slices and green grapes. It was such a great, casual dinner! You can’t go wrong with a 15 minute, easy peasy dinner that tastes like a million bucks!
I hope you love this comforting recipe as much as I do xx
Enjoy this slathered on fresh warm bread or with apple slices for a healthier approach.
- 1 wheel of brie, size can vary but I generally use a small one
- ½ cup good quality honey
- ⅓ cup shelled pistachios
- crusty bread or sliced apples for serving
- Preheat oven to 350 degrees
- Pulse pistachios in the food processor for a couple of seconds. You want to break down the pistachios but you still want texture. You do not want pistachio dust!
- Heat the honey in the microwave for 30 seconds. Pour over the brie cheese, making sure you cover all sides.
- Start sprinkling the honey covered cheese with pistachios. It's not a big deal if they don't all stick; just try the best you can.
- Top with pistachios and bake in the oven for 10 minutes
- Let it cool for a few minutes and then serve with bread or apple slices
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