All posts tagged apple

Maple Glazed Brussel Sprouts with Apples and Onions

Published December 18, 2012 by Vegan Derby Cat Party


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


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! 🙂

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!!

apple, radish, and carrot salad with dill & poppy dressing

Published April 14, 2010 by Vegan Derby Cat Party

so the other day i was looking for something to do with the radishes i bought. i came up with this salad. i love adding carrot greens into things because they add a different sort of fresh to a dish. in this one, they play really well off the dill in the dressing.  i used agave syrup to sweeten it versus sugar. (it’s glycemic index is lower than sugar, and since it’s a syrup, it blends into liquids easier.)

i used to have one of those old-fashioned peelers that doubled as a corer. now i have a very nice swivel peeler, but no corer! no fear! a simple V cut into the center of your halved apples will do the trick.

Ty’s apple, radish and carrot salad with dill & poppy dressing

* 5-6 radishes, thinly sliced
* 2 red delicious apples, cored, thinly sliced, halved and tossed with
* 2 teaspoons lemon juice to prevent browning
* 2 carrots and their greens, carrots shredded and leaves torn into bite-sized pieces (discard stems)
* 1 bag of pre-washed, chopped lettuce


* 3 tablespoons red wine vinegar
* 4 teaspoons agave syrup
* 1/2 teaspoon salt
* 2 tbsp. canola or extra-virgin olive oil
* 1/4 cup vegan sour cream
* 1 teaspoon poppy seeds
* 2 teaspoons dried dill


1. In a large bowl (i had to use a pot!) combine radish, apple, shredded carrots and greens with chopped lettuce.

2. In a separate bowl, whisk vinegar, agave, salt, oil, and sour cream. Stir in poppy seeds and dill.

3. Pour over salad and toss to combine.

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