Diet, Dessert and Dogs

Well, I’m behind schedule, as usual, and I’m hosting a pot luck dinner tonight to which the guests will be arriving soon.  Of course, neither sleet nor snow nor tardiness nor potlucks will keep me from posting to Holidailies, so this will be a short post.

All the recent talk of veggies got me thinking about our veggie dishes at our Christmas dinner, and the amazing brussels sprouts that were beloved by all.  Now, I know that brussels sprouts, unlike something like, say, potatoes or corn, are not considered the A-list of veggie celebrities.  Nevertheless, these really were delicious–mostly, I’m told, because the essential “brussels-sproutness” was more or less masked by the glaze in which they’re baked.

 The recipe is also ridiculously easy–I didn’t even measure anything–and foolproof. 

So, for those of us already enamored of the little globular greens, and for the rest of you who really should give this a try, here’s the recipe.

Tomorrow, I’ll post the menu/recipes of the potluck–tempeh stew is simmering as I write!

Roasted Brussels Sprouts in Balsamic Glaze

about a pound of brussels sprouts, trimmed and washed

1 large onion, finely chopped

2 cloves garlic, minced

2 Tbsp. extra virgin olive oil

1-2 Tbsp. dijon mustard

3-4 Tbsp. good quality balsamic vinegar

salt and pepper to taste

Preheat oven to 375 F.  Grease a casserole dish with olive oil, or spray with nonstick spray.

Steam the brussels sprouts until just tender and still bright green. 

Meanwhile, in a frypan, saute the onion and garlic in oil until onion is soft and translucent.  Turn heat to very low, and stir in the mustard, vinegar, and salt and pepper.  Stir to combine well.  Add the brussels sprouts and stir to coat.

Pour the mixture into a greased casserole dish.  Bake, uncovered, about 25-30 minutes, until the glaze is thick and sticks to the sprouts, which should be soft.  Serve and enjoy!  Makes about 4 servings.