Now, I’ve made roasted brussel sprouts before, but I recently had some at Mohawk Bend in L.A. that left me wanting to experiment. They do theirs with maple syrup, apples, and almonds, but I decided to try apples and onions in a maple dijon glaze here. The dijon is pretty subtle, but not integral to the dish, so I’d say it’s safe to leave it out if you’re not into mustard.
Maple Glazed Brussel Sprouts with Apples and Onions
2 lbs of brussel sprouts, ends trimmed, loose leaves removed, and cut in halves
olive oil
salt & pepper
1 large apple, chopped small
~1/2 large onion, chopped
3 tbsp. real maple syrup
1 scant tbsp. dijon mustard
1.5 tbsp. apple cider vinegar
Directions:
1. Pre-heat oven to 450*F. Mist a large oven proof baking dish (preferably something heavy, like cast-iron) with olive oil and add prepared brussel sprouts. Mist with a little more olive oil and toss with a bit of fresh ground salt & pepper. Bake for 30 minutes, stirring halfway, or every 10 minutes.
2. Mist a large skillet with olive oil, and heat to low-medium. Cook apples and onions until the onions are translucent, about 7-10 minutes.
3. Whisk together maple syrup, dijon mustard, apple cider vinegar and a little bit of salt & pepper.
4. Pull brussel sprouts out of the oven, and reduce heat to 375*F. Carefully mix in apples and onions, and drizzle with glaze. Return dish to oven to bake for and additional 10 minutes. Broil on high for 3-5 minutes until there are brussel leaves that look charred and crispy.
Unfortunately, the prep was not all smooth sailing…
I’m still getting to know my Seattle kitchen appliances, and it appears that I overloaded the garbage disposal with brussel sprout ends. Fortunately, Thomas came to my rescue…
In no time he had found the offending clogged pipe and cleared the problem. It was mostly brussel sprouts and some onion skins. Oops!
Here are the trouble makers all pretty and ready to head into the oven.
And here they are all nicely roasted and glazed! š
Reheating was pretty much the same as the last part… 10 minutes at 375*F, and 5 minutes under the broiler on high to crisp them back up! Enjoy!!
Great recipe! Thanks for the idea. Didn’t have any Dijon mustard, but it still came out delicious! š http://afroveganchick.blogspot.com/2013/01/maple-glazed-brussels-sprouts-w-apples.html
Thanks so much for the love & the feedback! š
I tend to overload my garbage disposal with the ends of greens too. Is it a Seattle thing?! (I live just north of Seattle!) It’s nice to find other bloggers in the area! Yay!
I had never clogged mine before, and I was super glad I had someone around to clear it! How far north? I was reading about your iced car! Yikes!
I’m in Everett which is only about 20-30 minutes away from the city depending on traffic. We try to make it to Seattle at least once a week for some vegan food. Everett is very not vegan friendly! Have you been trying a bunch of vegan restaurants? We’re so spoiled with all the wonderful food we have here!
Yes we are! That’s part of the reason we moved here! š I’ll be putting up a few seattle restaurants reviews soon. I haven’t been up to Everett. Do you like it there?
No no, I don’t like Everett. We moved to Seattle from Pennsylvania and about a year later I got a job in Everett. I commuted for six months and then we moved up here, but when our lease is up in October, we’re moving back to Seattle! There are no vegan/vegetarian restaurants here…no parks…no fun really!
Sorry to hear it, but I’m glad you’re coming back down! š
What a great post! Can you send me the HTML for VBU!? veagnbloggersunite@gmail.com Thanks! Lidia
Sure, I’ll try to send it tonight or tomorrow!
Thanks!
I tried to send it to the address twice, and it keeps getting kicked back!