Maple Roasted Brussel Sprouts and Turnips

I’ve had to work with turnips a lot lately since I got a ton of them through my CSA. I decided that if I’m going to eat them, they need to be a little sweet, so I always turn to my trusted sweetener: Maple Syrup.
In the fridge I had turnips and brussel sprouts. Why not combine them?

I sliced the turnips and 1/2 of an onion, then put them in a baking dish with some brussel sprouts. Then tossed it all in a little heavy whipping cream, a drizzle of maple syrup, and a splash of Worcestershire. Nothing needs an accurate measurement- just drizzle and mix and get it moist. Then cover with foil and bake at 375 for approximately 40 minutes. Sprinkle with sea salt and pepper and enjoy.
I served these with Baked Tempeh Patties.

Apple-Baked Brussel Sprouts

There is something about fresh, local, organic, seasonal brussel sprouts. I look forward to them each year.
For this dish, I put 1 pound of brussel sprouts in a baking dish with a sliced apple and a diced yellow onion. I tossed it in approximately 1 TB of heavy whipping cream, 1 TB of local honey from New Moon Farms, and a pinch of Red Algae Hawaiian Kai Sea Salt.

Cover with foil and bake at 350 for 30 minutes or so, until the brussel sprouts are tender. I served this with Honey Mustard Roasted Chicken. Great meal!

Roasted Brussel Sprouts and Leeks

As an adult, I realized that I really do like brussel sprouts. However, I hardly ever eat them because I find the seasonal, local, fresh brussel sprouts so much more delicious than anything you’ll find in a store, so that limits the availability to just a few weeks each year.
Lucky for me, it’s that time of year. Here’s what I made:

I washed all of the tiny bugs off of my sprouts (they just come along with all of my market-fresh produce. oh well). The pound of sprouts I bought from Ollin Farms were small, so I left them whole, and coarsely chopped 4 leeks. I tossed them with a couple TB heavy whipping cream and a little maple syrup, then put them in a 375 degree oven for 25 minutes or so.
They came out beautifully tender. I sprinkled a little sea salt on top and couldn’t get enough of them! I am planning on re-creating this same recipe this week as I take advantage of brussel sprout season.

Horseradish Roasted Brussel Sprouts

Ahhh… Roasted freshly harvested brussel sprouts. They have such a unique flavor that pairs well with maple syrupy-sweet sauces. I added some horseradish powder from Savory Spice Shop for a spicy, earthy kick.

I served these sprouts with my maple beer baked beans and some smashed, local red potatoes. Also, I had the added delight of some purple carrots, as you can see in the photo, to roast with the sprouts.
For the brussel sprouts-
Preheat oven to 375. Wash the brussel sprouts well- the sprouts I buy at the farmers market often come with lots of little bugs living in them. Slice them in half if they’re large (the size of a ping-pong ball or larger). In a large Pyrex baking dish, mix the brussel sprouts with:
  • one yellow onion, chopped
  • 2-4 carrots, chopped into 1/2 inch thick rounds (or a fancy shape, if you prefer)
  • 1 cup veggie broth
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 1 TB horseradish powder
  • generously grind some fresh black pepper
Mix this all really well. Cover with foil and bake for 30-40 minutes. Check it after 20 and give it a stir to make sure everything is evenly coated with sauce. If it is too dry, add a little bit more veggie broth. It will be dome when sizzling hot and the brussel sprouts can be easily pierced with a fork.
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