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Monday, December 21, 2009

My new favorite thing to do is to roast veggies like Brussels Sprouts, cauliflower and mushrooms with a little olive oil, sea salt and pepper and then cover them in a maple syrup glaze. The not too sweet of the syrup offsets the bitter of the veggies and makes for a great contrast between the sweet and savory.

Roasted Vegetables in Maple Glaze

Assorted veggies - a head of cauliflower, a bunch of Brussels Sprouts, some portabello mushrooms, shallots etc. hearty veggies
1/4 cup of olive oil
sea salt and pepper

1/2 cup Grade A Maple Syrup
2 tablespoons butter
1/4 teaspoon salt

Pre-heat the oven to 375. Toss the veggies with oil, salt, and pepper. Spread out on a baking sheet. Bake for 45 minutes or until tender and a little browned.

Just before the veggies are done, in a small sauce pan, melt the butter, add the syrup and stir continuously. Reduce by slowly simmering the syrup for about 15 minutes until it just thickens a bit.

Toss the roasted veggies in the glaze and serve immediately.

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