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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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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!
- 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
- 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.
- In a small pot bring vegetable broth to a low simmer, covered.
- In a large and heavy saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 7 minutes.
- 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.
- 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.
- Stir in beets, butter, and Parmesan; season with salt and pepper.
- Sprinkle with fresh thyme and shaved asiago. Serve immediately.
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SERVE THIS FAMILY STYLE AT A SUNDAY DINNER
Did you know the United States is the biggest importer of summer squash? I didn’t! Until last week when another shopper at the farmers market told me. I thought they must of been misinformed but as I researched, I realized most of our squash does come from Mexico. Like the VAST majority comes from Mexico. We do grow a small percentage locally; Florida, New York and California producing the most.
SUMMER SQUASH ARE GOOD SOURCES OF VITAMIN A & C
Summer squash comes in a variety of shades of yellow, green and even white. I love working with pattypan and sunburst squash like the ones used in this recipe. I can only get my hands on them in the summer so I look forward to them every year. They are made of up of mostly water(95%), are low in calories and are good sources of vitamin A & C.
Another way I like to enjoy summer squash is grilled with eggplant and peppers. I serve the grilled veggies family style and drizzle them with roasted garlic extra virgin olive oil. It reminds me of happy days in Europe with my fiancé, visiting with his family and falling in love with the Mediterranean style grilled vegetables. I think I ordered them as a side for lunch and dinner every night; not even kidding.
SLICE SQUASH THE SAME THICKNESS, SO THEY COOK EVENLY
Anyway, back to this bomb diggity summer squash gratin. The original recipe calls for zucchini but I decided to sub for seasonal summer squash. I was really happy with the way things turned out. A couple things about this recipe, I wanted to share with you..
-Salt your squash! Summer squash is made up of 95% water and its all going to come out when cooked. To avoid a runny gratin place the slices of squash in a colander lined with a clean kitchen towel. Liberally sprinkle kosher salt over the squash and let it sit for 15 minutes to draw out the moisture. Depending on the amount of liquid either pat dry using a towel or apply pressure to strain using the colander.
-In my opinion the nutmeg sets this dish OFF! It’s a must have in this dish for sure so don’t skip it.
-I know it seems like a lot of onions but they will soften as they cook down. Trust me, it will work.
-The gruyère in this recipe is on point but feel free to sub fontina or whatever you have in the fridge.
This summer squash gratin recipe is a favorite in my house! A lot of people request this when they come over for a meal. I like to serve it family style for a casual lunch or dinner.
Enjoy xx
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in ½ and sliced (3 large)
- 2 pounds summer squash or zucchini, sliced ¼-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- ¾ cup fresh bread crumbs
- ¾ cup grated Gruyere
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) sauté pan and cook the onions over low heat for 20 minutes, or until tender but not browned.
- Add the zucchini and cook, covered, for 10 minutes, or until tender.
- Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes.
- Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture.
- Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
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